- Preheat oven to 400 degrees. Place a nonstick or cast iron sauté pan over medium high heat. Add sliced chorizo. Render until the chorizo begins to crisp. Add sautéed vegetables and turn off the heat. Incorporate the chorizo into the slightly warmed sautéed vegetables.
- On a baking tray line the 4 poblano peppers with the skin side down. Stuff each pepper with the sautéed vegetable/chorizo mixture. Place into the oven for 20 minutes. Remove tray from oven, sprinkle grated cojita cheese over each pepper. Return to the oven for 5 minutes.
- To serve, use tongs to place 2 peppers on each plate. Drizzle each pepper with salsa verde. Garnish with picked cilantro leaves. Enjoy!
Cremini Mushroom, Onion, Garlic, Poblano Pepper, Tomatillo, Jalapeno, Cotija Cheese, Cilantro, Extra Virgin Olive Oil, Salt, Pepper
How We Got Here:
The Poblano Peppers are halved and all seeds are removed, ready to be stuffed. The cremini mushrooms are sautéed with spanish onion, roasted garlic, poblano peppers, and cilantro. The cotija cheese is grated and portioned along with the sliced chorizo. The salsa verde is a blend of tomatillos, spanish onion, garlic, jalapeño, cilantro, and extra virgin olive oil. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: : Laurenz Charming Gruner Veltliner, 2015 (Total Wine $31.49)
Premium Recommendation: Rudi Pichler Gruner Veltliner Smaragd Hoch, 2019 (Total Wine $55.99)
When it comes to chiles, poblano peppers rank among the more mild varieties though they still have some zing. Chef stuffs these with a mushroom mixture as well as Salsa Verde which brings more heat in the jalapenos. So we need to cut the heat a bit with our wine pairing while ensuring the rich and complex flavors of the cheeses and mushrooms do not get overwhelmed. If there was meat in the stuffing that would steer us to a high acid red but this screams for one of our favorite wines – a Gruner Veltliner from Austria. Once you try this wine you will seek it out regularly, trust me on that.
Grüner Veltliner, or Groo as it is referred to by those of us that drink it regularly, is the signature grape of Austria, where it takes up about 30 percent of the country’s vineyards. The wines offer light and refreshing flavors of citrus, stone fruit and flowers and occasionally a distinctive note of white pepper. While most Groo’s are best enjoyed young, some selections from Austrian wine regions of Wachau, Kremstal and Kamptal are more complex, offering mineral notes and the ability to age and develop in the bottle. Gruner’s always have a bright, fascinating bouquet.
Austrian wines can be intimidating to say out loud, but they’re delicious to drink and are produced in state-of-the-art wineries guided by Old World traditions. Viticulture in Austria dates as far back as 700 B.C. The ancient Celts made wine for rituals and for daily consumption, a tradition continued by the conquering Romans and later revitalized by Charlemagne after years of neglect. Austrian viticulture was also influenced by Cistercian monks from Burgundy, who came to Austria in the Middle Ages, bringing grapes and their winemaking skills.
Winemaking is concentrated in Austria’s eastern regions, which, like Germany, are best known for producing white wines. The climate of Austria is comparable to the climatic conditions in Burgundy, France. They enjoy an early spring followed by a long growing season that is warm and dry – so dry that vineyards on rocky soils require irrigation.
The recommended wine is from the Kamptal region and features yellow pear scents on the nose followed by juicy, ripe citrus and full-on fruitiness, with a baseline of zest & saltiness. It’s flavors will work perfectly with the heat of the Chiles and the cheeses. The premium selection is from the famed Wachu region and brings complex and silky body and features elderflower, peach, grapefruit aromas and flavors, with a peppery finish. It’s a delightful wine that brings the chile dish to life.