BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 4 2011

Southern Style Stuffed Peppers

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1/2 cup extra virgin olive oil
1 cup fresh cilantro leaves, lightly packed
3 limes, juiced
1/4 cup chipotle in adobo, both pepper and sauce, pureed
3/4 cup mayonnaise
1 pound chorizo sausage, casings removed and crumbled
1 cup fresh corn kernels
1 15-ounce can black beans, drained
12 ounces queso fresco, crumbled
1 pinch salt, to taste
6 Anaheim peppers, split once lengthwise and seeds removed

In a small saucepan, over a medium heat add the oil and cilantro. Bring the oil just to a boil, then reduce the heat and cook the cilantro for 4 to 5 minutes. Remove the pan from the heat and set aside to cool.

Once cool, puree the cilantro mixture together with the lime juice in a food processor or blender.

In a small bowl, add the chipotle and mayonnaise and stir until well blended. Chill covered until ready to use.

In a large saucepan, cook the chorizo over medium heat, stirring often. Once the chorizo is lightly browned add the corn, beans, queso fresco and salt, stirring until well blended.

Preheat the grill using charcoal.

Spoon the chorizo mixture into each of the peppers and close with a skewer if needed. Then, grill the peppers for about 5 to 7 minutes on each side over medium heat, or until the skins have blistered and the cheese is golden.

Remove the peppers to a serving plate.

Drizzle the peppers liberally with the cilantro oil and chipotle mayo, serve immediately.