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A Southwest Summer: Tequila Poached Poblano Peppers

A Southwest Summer: Tequila Poached Poblano Peppers
A Southwest Summer: Tequila Poached Poblano Peppers
Chef Larry Edwards/Casa de Cuisine

When I was growing up it seemed as if once a week my mom would prepare stuffed bell peppers. I loved the texture of them and the taste combinations of the pepper, the meat and the spices she would use. I also loved to make sandwiches from the leftovers. When it comes to comfort foods, stuffed bell peppers are one of my fondest memories. So a few years ago, when I was in a rebellious mood, I did what I am known for -- I took a comfort food and blasted that baby into another dimension.

I guess you could say this is a stuffed pepper with pizzazz! Instead of the usual bell pepper, you have a lovely poblano pepper. Instead of the usual (stuffing) you have the tastes of the southwest and instead of the blah of a tomato sauce base... you have TEQUILA!

Mind you, this is not as easy to prepare as the usual stuffed bell pepper but have no fear as once you've made them a few times, the process will become second nature. It can get a little messy stuffing poblano peppers but you know what, that's part of the fun.

So slam back a few shots of tequila and get ready to go comfort food hardcore!

Ingredients needed to make Tequila Poached Poblano Peppers (serves 4) :

  • 1 lb. chorizo sausage, casing removed
  • 4 cloves garlic, minced
  • 4 dates, pitted and chopped
  • 1 tsp. ground cumin
  • 2 Tbs. yellow cornmeal
  • 2 cups grated Monterey Jack cheese
  • 4 poblano peppers, stemmed and seeded
  • 1 cup tequila
  • 1/2 cup Grenadine syrup (found the in liquor department of markets)


  1. After removing the chorizo sausage from it casing, place the sausage into a large saute pan or skillet and cook it over medium heat for about 5 minutes. There is no need to add any oil as the chorizo is a very fatty sausage and will basically liquefy into itself.
  2. Into the pan stir the garlic, dates, cumin, cornmeal and cheese. Let this mixture cook about 5 minutes.
  3. Remove the pan from the heat and let cool to the point where it won't burn your hands when filling the peppers.
  4. Take each of the poblano peppers and core out the inside (see pictures in slideshow). Make sure the peppers stay whole.
  5. Fill a pastry bag with the sausage/cheese filling and pipe the filling into the peppers.
  6. Set the filled peppers aside about 10 minutes.
  7. Into the saute pan, and off the heat, stir together the tequila and Grenadine syrup. Place onto the heat and bring to a simmer over medium heat.
  8. Carefully place the filled peppers into the pan, cover and poach (cook) about 7 minutes.
  9. Remove the poached peppers from the pan and place on serving plates. Spoon some of the poaching liquid over the peppers and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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