As you know … I love love love Poblano Peppers! I found a bunch of perfect ones recently while shopping. I couldn’t resist how big and beautiful they were. All I could think of is how wonderful they would be if I cut them and stuffed them with all my favorite ingredients as well – Kañiwa just seemed like the perfect grain to fill the Poblano beautifully and to add great texture. I love Chorizo too but you could leave it out for the vegetarians in your group and it will still be very satisfying. So easy to make I think this will be on my regular dinner party menu … or anytime!
Serves 4, approximately 1 hour to make and bake
4 Poblano peppers – 1 per person
1 package of soft Spanish chorizo, 4 links
1 large yellow onion
2 chopped or crushed garlic cloves
1 yellow pepper, grilled (see below for directions to grill)
1 orange pepper, grilled
Manchego cheese 8-10 oz, sliced
Toothpicks to hold the peppers together while baking.
Cook the Kañiwa grain – 1 cup uncooked with 2 ½ cups water. Bring to a boil then simmer with the lid on until the liquid is absorbed and the Kañiwa grain has expanded or popped open. Remove from heat and fluff with fork. Keep covered while cooling, approximately 10 – 15 minutes.
While the Kañiwa is cooking, cut the yellow onion into small pieces. Add the chopped onion to the Kañiwa when it is done cooking. Add the garlic, 1 tsp of Matiz Smoked Sea Salt, ¼ tsp dried Aji Limo and dried Aji Amarillo to the Kañiwa and mix well.
Wash and dry the yellow and orange pepper. Brush some Spanish olive oil on all sides. Grill for 5 minutes or until all sides get charred grill marks or the skin begins to blister. The grilling releases the flavors and softens the skin. When the peppers are done, put them on a cutting board and let them cool. Remove and discard the seeds and stems. Cut into small pieces and add the cut grilled peppers to the cooked Kañiwa.
Remove the casing from the chorizo and section into small pieces or balls. Coat the pan with olive oil and cook on medium heat, approximately 5 minutes on all sides. Set to the side to cool slightly.
Wash the Poblano peppers and dry them. Carefully, make a cut on one side of the Poblano pepper, ¼ inch from the stem across the top and down the middle to make a T. Remove and discard the seeds. Keep the big stem on the top of the pepper. Brush the Poblano pepper with Spanish olive oil and begin to stuff it with at least 1/3 cup of cooked Kaniwa, 4-6 chorizo balls, and slices of Manchego cheese on top. Carefully push the toothpicks across the cut of the pepper to connect the two sides as close as you can. Use as many toothpicks as you can to keep the pepper together. Coat the bottom and sides of a baking dish or cast iron pan. Place all of the stuffed Poblano peppers in the baking pan and cover while baking.
Bake in a 425 degree preheated oven for 10 – 15 minutes or until the cheese is melted and the pepper skin soft.
Carefully remove the pan from the oven. Caution when removing the lid, there will be lots of steam from the peppers baking. Remove the peppers with tongs or spatulas and place on the plates. Carefully remove the toothpicks before serving. Top with either Aji Amarillo past and Aji Limo paste or both!
Mark my words! Kañiwa is the hot new grain of the year … move over Quinoa your cousin is taking over! Zocalo Gourmet’s Kañiwa grain
is up for a sofi Award at the 2011 NASFT this year!