School’s catching up with me and I’ve been slacking on cooking and eating as of late. This whole grad school thing makes it even more obvious how much I dislike cooking for one – especially since I have three night classes that go until at least 9 p.m.
I was at this great market called Edgewater Produce one day and picked up some nice-looking poblano peppers for a good price. They ended up being the perfect meal for one of those nights when I had a bunch of bits and pieces I needed to use up. I cooked up some instant polenta and then I mixed in some leftover ground chorizo, and one of the peppers, which I diced and sauteed with onion and garlic that I also mixed in. I also threw in a little adobo for good measure.
I took the other two poblanos, cut off the stemmed ends and took out the seeds, and then slit them lengthwise and stuffed them with the polenta mixture. After topping them with some grated monterey jack, I put them in the oven at 350. They were surprisingly delicious and with a little hot sauce, packed a really nice heat.