Bacon Wrapped Poblano
Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smokey bacon and served on a plate of corn crema
Servings: 5
Ingredients
Poblano Peppers
- 5 poblano peppers (pasilla peppers)
- 1 lb hot ground sausage
- 10 oz Oaxaca cheese, grated (found in Mexican section of dairy)
- 5 slices bacon
Corn Crema
- 1 tbsp vegetable oil
- 1/4 cup yellow onion, diced
- 2 cup corn, frozen
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp cilantro, chopped
- 1 tsp lime juice, fresh
- 1/2 tsp sugar
Instructions
Bacon Wrapped Poblano
- Heat oven on broil
- Place poblano peppers on sheet pan and broil on each side until blackened
- Remove from oven and quickly place in a bowl with lid. Leave here for about 5 minutes to allow the skin to steam off. After 5 minutes, remove and place on cutting board.
- Carefully, using the back side of your knife, scrape off the blackened skin. Make a small slip in one side of the pepper and remove seeds.
- In a medium pan over medium heat, cook sausage untl browned and crumbled.
- Place bacon slices between two thick paper towels and microwave for two minutes, cooking partially. Set aside.
- Stuff peppers with 1/5 of cheese and 1/5 of cooked sausage.
- Wrap a piece of par cooked bacon around each pepper and secure with a toothpick.
- Place on a sheet pan and bake for about 10 minutes while you make the corn crema.
Corn Crema
- Heat oil in a medium pan over medium heat. Saute onion until softened about 2 minutes. Add corn and cook another two minutes. Add chicken broth, cream, cilantro, lime and sugar. Remove from heat.
- Blend mixture using an immersion blender or pour into a standard blender and blend until creamed.
Plate
- Place a ladle of the corn crema on plate, set poblano on top and serve with desired garnishes such as lime and cilantro.