Inspired by chef Matt Haley, Gates Au Sable Lodge, Grayling, Michigan.
- 8 poblano peppers
- 1 pound fresh chorizo, cooked and drained
- 12 oz Mexican melting cheese, (shredded Cotija or Monterey Jack)
- 1 cup Panko bread crumbs
Roast peppers over open flame until skin is charred and blistering. Rest in paper bag or bowl covered in plastic until cool enough to handle. Chop or crumble chorizo into thumbnail sized pieces and combine with remaining ingredients. Read More »