Spicy Southwest Hashbrown Stuffed Poblanos #SP5

Ingredients

• 3 12 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

Instructions

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