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© Meredith Corporation. All rights reserved. Used with permission.
For tomato sauce, in a large skillet, combine tomatoes, onion, water and garlic. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until onions are tender. Remove skillet from heat; cool slightly. Transfer half of the mixture to a food processor or blender. Cover and process or blend until nearly smooth; pour into a bowl. Repeat with remaining tomato mixture. Press through a fine-mesh sieve. Discard seeds and solids. Set tomato sauce aside.
For chorizo gravy, in the same skillet, cook chorizo over medium heat for 5 to 7 minutes or until browned, stirring to break up meat as it cooks. Drain. Stir flour into sausage. Add whipping cream and the tomato sauce. Cook and stir until thickened and bubbly. Cook for 1 minute more. Remove skillet from heat.
For a charcoal grill, grill corn, peppers and zucchini on the rack of an uncovered grill directly over medium coals for 10 minutes or until peppers are charred and corn and zucchini are tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place corn, peppers and zucchini on grill rack. Cover and grill as above.) Place peppers in a bowl; cover and let stand for 10 minutes.
For stuffing, cut corn kernels from cobs; place kernels in a large bowl. Finely chop zucchini; add to the corn. Stir in 1/2 cup cheese, cumin and salt; set aside.
Peel skins away from peppers. Discard skins. Cut a lengthwise slit in each pepper. Remove ribs and seeds, leaving stems intact. Spoon stuffing into peppers. Coat a 9-inch square disposable foil pan with cooking spray. Place peppers in pan; sprinkle with the remaining 1/2 cup cheese. Place pan on grill rack over medium coals or heat. Cover and grill for 5 to 10 minutes, or until filling is heated through and cheese is melted.
To serve, divide chorizo gravy among 4 plates. Place a stuffed poblano pepper on each. If desired, top with sour cream.