foodie fridays: chorizo and tater tot stuffed poblanos with chipotle cream
Some may say I have a problem.
I reward myself…with food. Not all the time, but easily 86% of the time.
I think most folks do. It’s only natural. The question is, what is your go-to reward food? Ice cream? Cookies? Red wine? There is no wrong or right answer. Well, unless you curl up with a big bowl of salad at the end of the workweek and say, “I’ve been waiting all week for this salad.” Then I may have to cut you loose. Kidding! Maybe.
My go-to reward food is always some form of savory concoction. Oh, how I wish I could join the sweet-treat circle of love. I would love to frolic down to the local ice cream parlor and get a suicide cup filled with assorted flavors. But let me ask you, why isn’t there a nacho parlor? Or a tater tot dispensary? It’s not too much ask.
So, until that day happens, I will have to take matters into my own mitts. Keeping with the spicy, Cinco de Mayo flavors I’ve got going on this week, I thought stuffing poblano peppers with tater tots and chorizo was the best reward to the end of the week. Am I right? Pour myself a margarita and my weekend just became an 11/10 situation.
Salud!
Chorizo and Tater Tot Stuffed Poblanos with Chipotle Cream
Ingredients:
for the poblanos:
4 poblano peppers, sliced lengthwise, (seeds discarded)
1/2 bag favorite frozen tater tots, cooked according to package directions
1 tablespoon olive oil
1/2 pound ground chorizo
1/2 yellow small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 1/2 cups Monterrey jack cheese, shredded
Cilantro, garnish
Salt and pepper to taste
for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle in adobo sauce
Directions:
for the poblanos:
Preheat oven to 400 degrees.
Place peppers on a baking sheet, skin side down and bake for 5 minutes to help soften. Remove from oven and set aside.
In a medium skillet preheated to medium-high heat, add the olive oil. Next, add the chorizo and begin to brown for a couple of minutes. Then add the onion, red pepper, green pepper, and salt & pepper. Cook for about 5 minutes until the chorizo has cooked through and the vegetables have softened.
Next, take about 4 to 5 tater tots and nestle them inside the poblano peppers. Spoon some of the chorizo mixture over the top. Sprinkle tops with cheese...I always add a lot! Bake for about 15 to 20 minutes or until golden brown. Serve with chipotle cream drizzled on top and cilantro.
for the chipotle cream:
Mix together sour cream and adobo sauce. Set in fridge for at least 30 minutes or until flavors have combined.
Omg…you did it again!! This is genius!! #Tots4Life
You know it! See you in 5?
Yep this is getting made soon. Tots with mexican peppers = I’m sold!
I’ll save you some:) Have a great weekend!
I LOVE this! Tots in poblanos?! With chipotle cream? Killing me!
Thanks, Brenda! xoxo
oh.my.gah. this is insane-o. i recently had a burrito with tater tots in the burrito and thought that was just the darndest thing and i’ve been craving tater tots ever since. and with CHORIZO IN A PEPPER?! yes, girl, yes.
also, yes, who comes home and curls up with a salad? bye forever.
happy weekend, lauren!!
LOL! Right? Thanks, Molly! Have a smashing weekend!
Pasta — always pasta. Although ohmygosh, Mexican tots would absolutely work as well. Wow.
I hear ya! Carbs are the best! Have a great weekend, Nicole!
Oh my goodness these look good. I am all about treating myself with food. We bought a house last September. For each big day of work or project complete we make an amazing dessert, dinner, you name it but it is is all food.
I’ve heard you shouldn’t reward with food or things…but, what else is there!? I’m all about a treat and a tater-tot concoction is a total treat. These look amazing!
You are the tots queen and I love it.
I’m totally with you. Food = the best way to celebrate every and any kind of achievement! And this loaded goodness? I’m so in. Especially when served with an extra strong margarita.
food should definitely be celebrated and this is the way to do it!
I often reward myself with sweets, but I ALSO wouldn’t say no to a tater tot dispenser. Just saying.
And I ALSO also wouldn’t say no to these for dinner. Whoa.
Why did I wait so long to make these? Fun, interesting, easy recipe.