Chorizo and Cotija-Stuffed Pasilla Chiles

Ingredients

• 12 large poblano chiles (see Notes)
• 1/4 cup olive oil
• 2 pounds Mexican chorizo sausage
• removed from casing
• 2 onions
• diced
• 6 cloves garlic
• chopped
• 2 bunches cilantro
• 1 bunch chopped
• 1 bunch intact for garnish
• 1 1/4 cups (6 ounces) crumbled cotija cheese
• Kosher salt
• Freshly ground pepper
• 1/2 cup creme fraiche
• Juice of 1 lemon
• 1 teaspoon Hungarian sweet paprika

Instructions

1. Place the chiles directly over the gas flame of a stove or under a preheated broiler until all the sides are charred, about 3 minutes per side.
2. (Be careful not to overcook the chiles or they will tear when being filled.)
3. Put in a bowl, cover with plastic wrap, and let sit for 30 minutes, but no longer.
4. Preheat the oven to 325F.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the chorizo, onions, and garlic.
7. Cook until the sausage is cooked through and all of the liquid has evaporated, about 10 minutes.
8. Remove from heat.
9. Stir in the chopped cilantro and cheese.
10. Mix thoroughly.
11. Taste and season with the salt and pepper.
12. Gently peel, stem, and seed the chiles.
13. Stuff each chile with the sausage mixture, being careful not to rip the chile.
14. If one tears, simply pull the sides together and secure with a toothpick.
15. Place stuffed chiles on a baking sheet and bake for 10 minutes.
16. Mix the creme fraiche, lemon juice, and paprika together in a small bowl.
17. Arrange the chiles on a large platter.
18. Drizzle the creme fraiche mixture over each one.
19. Put remaining cilantro sprigs in the middle of the platter and serve.