Associa Family Cookbook Volume III
|
181
1. Preheat oven to 325°F.
2. Brown the ground pork and chorizo with the diced
jalapeños. Drain and set aside.
3. Cook the rice according to package directions with
the frozen corn.
4. Combine the cooked meat, rice and corn, and
Mexican cheese in a bowl. Mix until well combined.
5. Arrange halved poblano peppers on 2 baking sheets.
6. Stuff the peppers with the mixture and top with
Oaxaca cheese.
7. Bake for 25 minutes.
1 lb ground pork
1 lb chorizo
2 medium jalapeños, diced
1 pkg spicy Mexican rice
8 oz frozen corn
8 oz Mexican-style cheese, shredded
12 poblano peppers, halved & tops removed
1 lb Oaxaca cheese, shredded
C H R I S M . • A S S O C I A H . R . W . M A N A G E M E N T
Stuffed Poblanos
ingredients
directions
S E R V E S 6
ENTRÉES
