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Poblano Peppers Stuffed with Chicharrones

Ingredients

Poblano Peppers Stuffed with Chicharrones

  • 3 poblano peppers, roasted and peeled
  • 4 small cambray potatoes, cooked and quartered
  • 2 zucchinis, finely diced
  • 2 tomatoes, finely diced
  • 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
  • ½ small onion, diced
  • 1 teaspoon oil
  • Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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