Recipe from Climbing Grier Mountain
Ingredients:
for the poblanos:
4 poblano peppers, sliced lengthwise, (seeds discarded)
1/2 bag favorite frozen tater tots, cooked according to package directions
1 tablespoon olive oil
1/2 pound ground chorizo
1/2 yellow small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 1/2 cups Monterrey jack cheese, shredded
Cilantro, garnish
Salt and pepper to taste
for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle in adobo sauce
Directions:
for the poblanos:
Preheat oven to 400 degrees.
Place peppers on a baking sheet, skin side down and bake for 5 minutes to help soften. Remove from oven and set aside.
In a medium skillet preheated to medium-high heat, add the olive oil. Next, add the chorizo and begin to brown for a couple of minutes. Then add the onion, red pepper, green pepper, and salt & pepper. Cook for about 5 minutes until the chorizo has cooked through and the vegetables have softened.
Next, take about 4 to 5 tater tots and nestle them inside the poblano peppers. Spoon some of the chorizo mixture over the top. Sprinkle tops with cheese…I always add a lot! Bake for about 15 to 20 minutes or until golden brown. Serve with chipotle cream drizzled on top and cilantro.
for the chipotle cream:
Mix together sour cream and adobo sauce. Set in fridge for at least 30 minutes or until flavors have combined.
