Chile Capeado Recipe

Inspired by Caracol

Time45m

Serves4

Poblano pepper stuffed with egg, chorizo costeño and potato, tomato-habanero sauce, panela cheese, frijoles de la olla

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Ingredients

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1
Prepare the Stuffing
In a skillet, cook the chorizo over medium heat until browned. Add diced potatoes and cook until they are tender. Stir in beaten eggs and cook until set. Remove from heat and mix in crumbled panela cheese.
2
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place in a plastic bag for 10 minutes to steam. Once cooled, peel off the skins and make a slit in the side to create a pocket for stuffing.
3
Stuff the Peppers
Fill each poblano pepper with the chorizo and potato mixture. Secure the opening with a toothpick if necessary.
4
Make the Tomato-Habanero Sauce
In a blender, combine tomatoes, habanero pepper, garlic, and onion. Blend until smooth. Heat olive oil in a saucepan, pour in the blended sauce, and add salt to taste. Simmer for about 10 minutes.
5
Cook the Stuffed Peppers
In a large skillet, heat a little olive oil over medium heat. Place the stuffed peppers in the skillet and cook until they are heated through and slightly golden. Serve topped with tomato-habanero sauce and a side of frijoles de la olla.