- 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
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.
This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.
Share this post
Posted on: March 20th, 2009 | By: Rudolph's Pork Rinds