•4-8 mild chiles such as Poblanos or Cubanelle
•8-12 ounces of chorizo casero
•1 cup fresh spinach, chopped
•1 cup bread crumbs
•1 cup mushrooms, chopped
•1/2 cup Jack cheese, shredded
•1 egg, lightly beaten
•1/2 small white onion, chopped
•3 garlic cloves, minced
•1/2 teaspoon cumin
•salt to taste
Place chorzio in the pan and add cumin, onion, and garlic. Cook for about 8-10 minutes.
Dispose of the red juicy fat, not too much though. Tilt the pan so the juices flow to one end and scoop up with a spoon.
Add mushrooms and spinach to the pan and cook for another 8-10 minutes.
You want to achieve that nice, consistent brown color of the chorizo. After cooking in pan, transfer to a bowl and mix in the egg, cheese, salt, and bread crumbs.
Mix it until all ingredients are balanced throughout.
Time to head to the ball park and start up the grill and tailgate!
Set up the grill and get a nice medium heat. Place the Poblanos and Cubanelles on the grill and roast until you’ve achieved a good char, about 6-8 minutes.
Remove from the grill and take off the charred skin. Make a cut lengthwise but not all the way through the pepper. Remove seeds.
Fill the peppers with the stuffing and put them back on the grill for another 6-8 minutes
All the hard work and prep will be worth it. Fantastically flavored chorizo surrounded by a charred-roasted pepper will make any tailgate a successful one.
Enjoy with a cold tailgatin’ beer.