Description
A roasted poblano pepper loaded with roasted potatoes and tri-trip beef, all smothered with two types of cheese.
Ingredients
- 2 whole Poblano Peppers
- 1 Tablespoon Canola Oil
- 1 cup Cooked, Cubed Potatoes
- 1 cup Cooked Beef
- 4 slices Provolone Cheese
- 1 cup Shredded Mozzarella Cheese
- ½ cups Your Favorite Salsa (optional)
- 1 whole Avocado, Sliced (optional)
Preparation
Preheat oven to 425ºF. Add whole poblanos to a roasting sheet, and place into the oven, cooking until peppers are nice and charred and skin is completely blistered.
Once blistered, carefully place peppers into a bowl and cover with plastic wrap to let steam. This process allows the thicker skin of the peppers to pull off super easy.
Meanwhile, warm a skillet on medium heat. Add oil and let it come up to temperature. Add potatoes and get them nice and brown, flipping once or twice. This will only take about 8 minutes or so. When potatoes are caramelized, add cooked beef (I used leftovers from the previous night). Cook for only a couple of minutes, then remove from heat. Season to taste.
Carefully peel poblanos. Discard skin. Take your knife and, working from the stem area, make a slit lengthwise toward the tip, not going all of the way through. Carefully pry open and discard any seeds.
Take a couple of slices of provolone cheese and add into the pepper. Top with half of the potato and beef mixture, then top with half of the mozzarella cheese. Repeat with remaining pepper.
Pop into a 350ºF oven, just until cheese is nice and bubbly. Remove, and serve. Drizzle salsa over, and serve with avocado, if desired.
