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Easy Stuffed Poblano Peppers with Avocado Creme

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Submitted by: klwharris

 

Poblano peppers are skinned and stuffed with a mixture of packaged beef roast, canned potatoes, bacon and chili powder. They are sprinkled with cheddar cheese, baked, and topped with a mixture of mashed avocado and whipping cream, seasoned with cumin, coriander and a little lemon juice, then garnished with snipped cilantro.
 

Ingredients

  • 4 thin slices smoked bacon
  • 4 large poblano peppers
  • 1, 17-ounce package pre-cooked Beef Roast Au Jus
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can sliced new potatoes, drained and coarsely chopped
  • 6 ounces cheddar cheese, shredded
  • 2 large ripe avocados
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped, for garnish

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Method

In a large skillet, cook bacon over medium-high heat until it is cooked, but not quite crispy. Set aside. While bacon is cooking, preheat oven to broil. Protect hands from pepper oils by wearing plastic gloves, if possible. Slice poblano peppers lengthwise, remove seeds and membranes. Place peppers, cut side down, on a foil-lined cookie sheet; broil until skins are brown and blistered. Remove from oven and quickly place hot peppers in a paper bag to sweat and release skins. This cooling time should take approximately 5 minutes. Reduce oven heat to 425 degrees. Remove fully cooked roast beef from the container. Cut open plastic bag and pour meat into warming tray. With two forks, quickly shred beef. Add chili powder and tomato paste; stir well. Break bacon into bite-size pieces. Gently fold in bacon pieces and potatoes. Add salt and pepper to taste. Set aside while you prepare the peppers for stuffing. Remove pepper halves from paper bag and quickly remove skins. Stuff peppers with potato and meat mixture. Place stuffed peppers, cut side up, on a cookie sheet that has been lightly sprayed with cooking oil spray. Sprinkle each stuffed pepper with shredded cheese. Cover with foil and place in preheated oven. Bake peppers for 15 minutes. Remove foil and bake 5 more minutes. While peppers are baking, remove skin and seeds from the avocados. In a small bowl mash well with a fork. Add heavy cream, cumin, coriander and lemon juice; blend well. Add salt and pepper to taste. Remove peppers from oven. Top with the avocado and cream mixture. Garnish with fresh cilantro.

 

Notes: This recipe was developed in a high-altitude environment. A slight decrease in temperature and cooking time may be need to achieve desired results at lower altitudes.

 

Number of Servings: 4 - 8

 

Submitted by: klwharris ()

 

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