Cheesy Pork Stuffed Poblanos

 

Sometimes you want something a little spicy, a lot cheesy, and that's to make.  This recipe checks all those boxes and more.  Feel free to use ground pork, chicken, beef, turkey, or chorizo!  

The first step for this recipe is to wash the poblanos. For this recipe, using 1 pound of ground pork, I used 4 poblanos. Blistering the outer skin on the peppers makes them more tender.  You can either use tongs and hold the peppers over a gas flame on your stovetop or with a kitchen torch.  But the afternoon was nice and I wanted an excuse to be outside for a bit, so I went the gas grill route.

Put the peppers on the grill grates and turn up the heat!  Use long tongs to keep turning them over and over until the skin blisters and darkens.  When all the peppers have blackened, remove to a rimmed baking sheet and cover with plastic wrap immediately.  Let them rest on the baking sheet for 10 - 15 minutes.  When the peppers are cool enough to handle easily, carefully peel off the outer layer and discard.

While the peppers are cooling, make the filling:

1 lb. ground pork

1/2 medium yellow onion, finely chopped

2 T. Kinder's Carne Asada Rub

4 oz. cream cheese, cubed

4 oz. shredded Pepper Jack cheese, plus more for topping

5 T. taco sauce, divided

Brown the pork (or the protein of your choice) in a large skillet over medium heat.  Break up the meat with a wooden spoon as it cooks.  Add the onions to the meat and continue cooking until the meat is cooked through and the onions soften.  Stir in the seasoning and lower heat to low.

Add in the cream cheese and stir as it begins to melt.  Add in the pepper jack cheese and continue stirring until the cheese has melted and is combined with the pork/onions.  Remove from heat and stir in 3 T. of the taco sauce.

Preheat oven to 350 degrees F.   Spray a 9 x 11 baking dish with non-stick spray and add the remaining taco sauce to the bottom of the dish.  Use the back of a spoon to spread it evenly in the dish.

Using a paring knife, carefully make a slit down the entire length of each pepper.  Make sure you don't cut through the stem or the end of the pepper.  You just want to make a slit to add the pork mixture.  Very gently remove any seeds that are in the pepper and discard them.

Divide the pork mixture evenly between the peppers placing each pepper into the baking dish as it is filled.  When all the peppers are stuffed, top with additional shredded pepper jack cheese.

Bake for 15 - 18 minutes until the peppers are hot all the way through and the cheese has melted and browned.

Top the pepper with sour cream and serve with a green salad.  

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