Chiles Capones with a Twist

Ingredients

• 6 large poblano chiles 6 large poblano chiles
• 200g (7oz) ground beef 200g (7oz) ground beef
• 100g (3.5oz) chorizo, removed from casing 100g (3.5oz) chorizo, removed from casing
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• 100g (3.5oz) shredded Monterey Jack cheese 100g (3.5oz) shredded Monterey Jack cheese
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano chiles on a baking sheet and roast them for about 15 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let them cool slightly.
2. 2.
   While the chiles are cooling, heat a skillet over medium heat. Add the ground beef and chorizo, breaking it up with a spoon, and cook until browned and cooked through. Drain any excess fat.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Stir in the ground cumin, dried oregano, paprika, and minced chipotle pepper. Cook for an additional minute to allow the flavors to meld together.
5. 5.
   Remove the skillet from the heat and stir in the shredded Monterey Jack cheese until melted and well combined. Season with salt and pepper to taste.
6. 6.
   Carefully make a lengthwise slit in each roasted poblano chile and remove the seeds and membranes. Stuff each chile with the meat and cheese filling, ensuring they are evenly filled.
7. 7.
   In a large skillet, heat vegetable oil over medium-high heat. Fry the stuffed chiles until golden and crispy on all sides, about 3-4 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.
8. 8.
   Serve the Chiles Capones hot with a side of rice and beans. Enjoy!

Treat your ingredients with care...

• Poblano chiles — To easily remove the skins after roasting, place the chiles in a plastic bag for a few minutes to steam. This will loosen the skins, making them easier to peel off.
• Chipotle pepper in adobo sauce — Adjust the amount according to your desired level of spiciness. Add more for extra heat or reduce for a milder flavor.
• Monterey Jack cheese — Feel free to substitute with any other melty cheese like cheddar or mozzarella if desired.
• Ground beef and chorizo — Opt for lean ground beef and choose a high-quality chorizo for the best flavor.

Tips & Tricks

• For a healthier version, you can bake the stuffed chiles instead of frying them. Simply place them on a baking sheet and bake at 200°C (400°F) for about 20 minutes, or until golden and heated through.
• If you prefer a milder version, you can use bell peppers instead of poblano chiles.
• Serve the Chiles Capones with a dollop of sour cream or a drizzle of Mexican crema for added creaminess.
• Make a double batch of the filling and freeze it for future use. It can be used as a delicious filling for tacos, burritos, or quesadillas.
• Experiment with different types of cheese to customize the flavor of the dish. Try using a combination of sharp cheddar and creamy queso fresco for a unique twist.

Serving advice

Serve the Chiles Capones as a main course, accompanied by a side of Mexican rice and refried beans. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the golden and crispy Chiles Capones on a platter, showcasing their vibrant colors. Drizzle a bit of the filling sauce over the top and sprinkle with chopped cilantro for an appetizing presentation.