Spicy Southwest Hashbrown Stuffed Poblanos #SP5 - potatoes

Method

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt.
• Roast for 20 minutes or until all the skin blisters.
• Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.
• Peel the skin and cut a slit into the side of each pepper.
• Remove the seeds and membranes by hand and rinse with a little water to get all seeds.
• Set aside.
• In a large skillet over medium, render the diced chorizo until crispy.
• Remove the chorizo from the pan and set aside.
• Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly.
• Cook for 6-7 minutes or until golden brown on the bottom.
• Flip over in sections and continue to cook for another 6-7 minutes.
• Remove from heat and mix in the cilantro and season with salt.
• Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
• Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.