Stuffed Poblano Peppers with Manchego Sauce

Stuffed Poblano Peppers with Manchego Cheese Sauce

Stuffed Poblano Peppers with Manchego Cheese Sauce

This year when we planned our pepper garden I had one goal in mind: poblano peppers to make this recipe with my own poblanos… I didn’t want to use store bought, I wanted the freshest most delicious peppers I could get.

I love this recipe.  In fact everyone at my house loves this recipe.  I found the original idea on one of  Rachael Ray‘s shows back in ’08.  The only reason I changed it up a little is because hers is somewhat time consuming and I wanted it to be a recipe I could throw together pretty quickly, especially on a week night (even in the summer our week nights seem to be super busy!)

Rachael Ray gives directions for a side of black beans with roasted garlic.  Honestly they are very good black beans but at the end of the day serve it with what ever beans, salad or even guacamole and chips your heart desires.  It’s that simple: pick a side!   The magic really is the amazing filling and the mind blowing manchego cheese sauce.

Note: the Poblano peppers are delicious in this recipe but don’t get stuck on them,  just change to any peppers you like.  Poblanos are slightly spicy so I always use a couple bell peppers for my kids or anyone who doesn’t like spicy food.  I also had to improvise since I didn’t have that many Poblanos ready when I could no longer wait and HAD to make this recipe.  😉

perfectly delicious!

perfectly delicious!

Ingredients:

8 large poblano peppers (you may need more depending on size or kind you select)
2 pounds ground beef (or chicken or pork)
1/2 cup cooked white rice
1 tablespoon cumin
1 can chopped fire-roasted tomatoes (15 ounces)
1 1/2 cup cilantro roughly chopped, plus more for serving
4-5 scallions, white and green parts finely chopped
Juice of 2 limes
Salt and freshly ground black pepper (about 1 teaspoon each)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock, divided (1/4 cup is for peppers)
1 3/4 cup milk
2 1/2 cups grated manchego* cheese
Hot sauce, to taste

How to:

Preheat your oven to 400 degrees F.  Spray a casserole dish with cooking spray.  Set aside.

To prepare the peppers for stuffing, lay them down on their sides (move them around to find the best way to lay them) and take a thin slice off one of the sides leaving both the stem end and the bottom of the pepper intact.  Finely chop up the removed slices and reserve in a large mixing bowl.  With a small spoon, scrape out and remove the seeds and guts from each pepper and discard.

peppers with their tops off....oh my! ;)

peppers with their tops off….oh my! 😉

To the bowl with the reserved chopped pieces of pepper, add your ground beef/meat, rice, cumin, tomatoes, cilantro, scallions, lime juice, salt and pepper.  With your hands or a spoon, combine all the ingredients thoroughly.

Using a spoon or your hands, stuff each of your pepper boats with the meat mixture.  Once they’re filled, arrange the peppers in your prepared casserole dish, alternating stem end and bottom end so that they all fit snugly in the pan.  Add 1/4 cup of chicken stock to the pan and cover with tin foil.  Transfer the pan to the oven and bake 45-50 minutes.  Remove foil and cook an additional 5-10 minutes, until nicely brown and cooked through.

Stuffed!

Stuffed!

Baked!

Baked!

About 10 or 15 minutes before the peppers come out of the oven, make your cheese sauce.  Melt the butter in a medium-size saucepan over medium-high heat.  Add the flour and cook for one minute.  Whisk in 1 1/4 cup of chicken stock and the milk, and bring up to a bubble.  Cook until thickened.  Season with some salt and pepper, turn the heat down to low and stir in the cheese until melted.  Reserve until ready to serve.

the lovely cheese sauce....which may or may not be totally awesome with bread sticks....just sayin'

the lovely cheese sauce….which may or may not be totally awesome with bread sticks….just sayin’

Remove your peppers from the oven.  To serve, cover the bottom of four serving plates with a little of the cheese sauce, then place one or two of the roasted peppers in the middle of the plate.  Top with some more cheese sauce and cilantro.

I wish you could have been here with me to enjoy this awesome dish! YUMMY!

I wish you could have been here with me to enjoy this awesome dish! YUMMY!

*Note: Manchego cheese is quite expensive, you could substitute with extra sharp white cheddar or half cheddar/half manchego.

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Peace and Mind Blowing,

Isabelle

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Nacho Burgers

Nacho Burgers!

Nacho Burgers!

I quit the gym.  SAY WHAT?  Relax…I am still working out everyday.  I know you were totally worried that I had become a couch potato.  Fear not I am still a crazy workout/runner/exercise nut!  It’s just that my sweet husband set us up with a totally cool home gym!  He is awesome like that.  Not only do we have a treadmill, an elliptical and a new rowing machine but we also have weight lifting equipment to satisfy our every needs!  How cool is that?!  Now I can even be more of a homebody and recluse as ever!  With the chicken coop and our overflowing garden we may as well start a cult or compound…I am only half kidding…

OK you might be wondering where is this going and how this post is about Nacho Burgers?  Well, the other day in order to make room for the new rowing machine I had to clean out a cabinet.  We needed to remove it from the basement cardio area (I am now naming sections of our home for future references in the cult book…!)  I came across an oldish Food and Wine Magazine that I had obviously intended to read while on the elliptical.  Alas, it was  just collecting dust since last January 2012!

Then I paid close attention to the cover!  OH MY GOODNESS… Bobby Flay’s Nacho Burgers.  Absolutely gorgeous and mouth-watering.  Why didn’t I notice it before?  Then Matt saw the cover!  That’s all he needed.  I had to make us these burgers or something close to it.  I think the key is the cheese sauce.  In fact I know it is.  Here’s our Father’s Day treat for my lovely husband.

Our Father's Day dinner, outside on a gorgeous day...and yes we always have hot sauce on our table...more like a jar size!

Our Father’s Day dinner, outside on a gorgeous day…and yes we always have hot sauce on our table…more like a jar size!

Inspired by: Booby Flay’s Nacho Burgers

Ingredients:

For the burgers:

1 1/2 lbs. ground beef chuck

2 tablespoons Montreal Steak seasoning

Salsa (your favorite or Herdez Salsa that I use in my Southwest Chicken Salad)

4 hamburger buns, split and toasted

Sliced pickled jalapenos (for topping)

Corn tortillas chips (for topping)

For the Cheese Sauce:

1 tablespoon butter

1 tablespoon flour

1 1/2 cup milk

1/2 lb shredded Monterey Jack cheese, shredded, about 2 cups (you could also spice it up and use Pepperjack cheese)

Salt and Pepper to taste

How to:

I like to keep my burger meat simple.  I learned that when grilling you truly must leave them alone and not flip them over and over.  I simply mix in my Montreal Steak Seasoning (do not overmix) and form 4 nice patties.  I leave a little dimple at the top so they have room to plump up!

Start your grill and get the desired doneness.  We like our burgers medium rare.  That’s how we “burger”!  🙂

can you see the little dimple or dip at the top...it's mad science!

can you see the little dimple or dip at the top…it’s mad science!

smelling fantastic! DO NOT MESS WITH THE BURGERS! ONE TURN ONLY!

smelling fantastic! DO NOT MESS WITH THE BURGERS! ONE FLIP ONLY!

For the cheese sauce:  In a medium saucepan melt your butter.  Stir in your flour and cook for about 30 seconds (we need to cook the flour taste out).  Gently whisk in your milk and cook until smooth and thickened, about 5-10 minutes.  Add your cheese and stir until melted.  Add salt and pepper to taste.  Keep warm until ready to serve.

cheese sauce or liquid gold cheesiness!

cheese sauce or liquid gold cheesiness!

For the assembly and it’s not rocket science…!  EASY STUFF FOLKS!  Place your burgers on your buns, top with your cheese sauce, a couple of tablespoons (or more) of your salsa, pickled jalapenos and crushed chips.  Finish with your top buns and serve.

oh my sweet heaven! SO DELICIOUS!

oh my sweet heaven! SO DELICIOUS!

NOTE: please be a nice person and offer your guests a lot of napkins….maybe a bib…these bad boys are quite messy but oh so delicious, marvelous, scrumptious, heavenly!  It’s a Summer MUST!

oh and this happened...I bet you understand how delicious the sauce is!

oh and this happened…I bet you understand how delicious the sauce is!

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Peace and Burgers,

Isabelle