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Rated 2.6 stars by 7 users
4-5
10 minutes
1 hour
4-6 poblano peppers
Olive oil
Soy chorizo, cooked
Quesadilla cheese, shredded
4-6 roma tomatoes, quartered
1 white onion, quartered
1-2 jalapenos, remove seeds and ribs
4-5 garlic cloves
2 tsp cumin
1 tsp chili powder
1 tsp oregano
Salt/pepper to taste
Olive oil
Cilantro (optional)
Preheat Pellet grill to 450˚ and air fryer to 400˚
Toss poblano peppers in a large bowl with olive oil. Air fry the poblanos for about 15 minutes or until the skin is blistered. Remove from the fryer basket and set aside
In the same large bowl add tomatoes, white onion, jalapenos, and garlic. Season with salt/pepper and drizzle with olive oil. Toss to combine. Take a sheet of tin foil and form a make-shift pan that’ll fit into the air fryer basket. Add the veggies and place into the air fryer basket and air fry for about 20 minutes. Remove and add the veggies and juices to a blender. Add the cumin, chili powder, oregano and (optional) cilantro. Blend until smooth.
Once the poblanos have cooled slightly, you should be able to easily peel the skin off. Carefully peel the skin off of the poblanos. Cut a slit into the top and spoon out the seeds. Mix the cooked chorizo and quesadilla cheese in a bowl (reserve ¼ of cheese for topping). Stuff each poblano pepper with the chorizo and cheese mixture.
Add ½ of the salsa to a cast iron dish and spread in an even layer. Arrange the stuffed poblanos (stuff-side up) in the pan. Cover the poblanos with the remainder salsa and cheese.
Cook in the preheated pellet at 450˚ for 15 minutes or until everything is melty and bubbly.
Enjoy!
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