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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400. | 2. Heat the oil over medium heat and add the onion. Cook for a couple minutes until onion begins to become tender. Crumble into the pan the chicken sausage. Cook until onion is translucent and sausage is browned. Add salsa, corn and cumin. Simmer over low to combine flavors and season to taste with salt and pepper. Stir in cilantro then 2 tablespoon of the manchego cheese. | 3. Lay the poblano flat then cut a T-shaped slit into the top of the poblano. Using your fingers, pry the slit apart and remove the seeds and membrane. | 4. Stuff the sausage mixture into the poblano peppers. Top each poblano with 1 tablespoon of the remaining manchego. | 5. Bake approximately 25-35 minutes, until the poblano is tender and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	4		sized	-	-	-	-
olive oil				-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken sausage	2	links		-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cilantro	1	tablespoon	minced	0.23	0.0367	0.0213	0.0052
salt pepper				-	-	-	-
manchego cheese	1/3	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.