Spice Up Your Texas Table: Enchilada Smoked Stuffed Poblano Peppers Recipe

When it comes to Tex-Mex cuisine, Texas is the undisputed champion, blending bold flavors and hearty ingredients into unforgettable dishes. One such dish that captures the essence of Texas cooking is the Enchilada Smoked Stuffed Poblano Peppers. These peppers are not just a meal; they're a celebration of smoky, spicy, and savory flavors that are quintessentially Texan.

Photo byCharles - Dalle 3

The Heart of Texas on a Plate

Imagine biting into a tender, smoky poblano pepper, stuffed with a rich, cheesy enchilada filling, all perfectly seasoned and then smoked to perfection. This dish takes the best of Texas barbecue and marries it with the beloved Tex-Mex tradition, resulting in a flavor explosion that will leave you craving more. The poblano pepper, with its mild heat and earthy flavor, serves as the perfect vessel for the enchilada stuffing, while the smoking process adds a depth of flavor that is pure Texas.

Recipe: Texas-Style Enchilada Smoked Stuffed Poblano Peppers

Ingredients:

• 6 large poblano peppers
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 can (15 oz) enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and lime wedges for serving

Instructions:

1. Preheat your smoker to 250°F.
2. Cut the tops off the poblano peppers and remove the seeds. Set the peppers aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
4. Add the ground beef or turkey to the skillet, cooking until browned. Drain any excess fat.
5. Stir in the cooked rice, corn, cumin, chili powder, and half of the enchilada sauce. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Remove the skillet from heat and stir in half of the shredded cheddar and Monterey Jack cheese.
7. Stuff each poblano pepper with the beef mixture, pressing it in to fill completely. Place the stuffed peppers in a cast-iron skillet or a smoker-safe dish.
8. Pour the remaining enchilada sauce over the stuffed peppers, then sprinkle the rest of the shredded cheese on top.
9. Place the skillet in the smoker and cook for 1.5 to 2 hours, or until the peppers are tender and the cheese is melted and bubbly.
10. Remove from the smoker and let cool slightly. Garnish with chopped cilantro, if desired, and serve with sour cream and lime wedges.

A Texas Tradition with Every Bite

These Enchilada Smoked Stuffed Poblano Peppers are more than just a dish; they're a tribute to the rich culinary traditions of Texas. The smoky flavor from the grill combined with the hearty, spicy filling creates a meal that's perfect for any gathering, whether it's a family barbecue or a casual dinner. The blend of enchilada sauce, cheese, and smoky peppers captures the essence of Texas cuisine in every bite.

Whether you're a Texan at heart or just someone who appreciates good food, these stuffed poblano peppers will bring a taste of the Lone Star State right to your table. It's comfort food with a kick, and it’s sure to become a new favorite in your recipe collection.

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Family Recipe