Spicy Southwest Hashbrown Stuffed Poblanos #SP5

Official Contest Entry: Simply Potatoes 5Fix. The crispy and spicy hash brown give a kick to these peppers that can be serves as an appetizer or as an entree.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 poblanos

Ingredients

• 3 1⁄2 cups  Simply Potatoes Southwest Style Hash Browns
• 6  poblano peppers
• 1  lb chorizo sausage, diced
• 1  bunch cilantro, chopped
• 1  lb cheddar cheese, grated or 1  lb monterey jack cheese, for even more heat

Directions

1. 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.
2. 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.
3. In a large skillet over medium, render the diced chorizo until crispy. Remove the chorizo from the pan and set aside.
4. 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.
5. Remove from heat and mix in the cilantro and season with salt.
6. Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
7. Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.