Stuffed Poblano Topped Burger
medium to large poblano peppers, cut in half lengthwise with seeds removed to stuff
additional poblano pepper – finely chopped
The other half stuff with any left over filling
onion – finely chopped
1/2 to 3/4
sharp cheddar cheese – shredded
ground beef – to make 4, 1/4 burgers
slices Cheddar Cheese
Pepper jelly to taste
For the Stuffed Poblano Peppers
Preheat oven to 400 degrees
Cut lengthwise, 2 medium to large poblano peppers and remove seeds and stem, set aside
In a medium size bowl, add the additional poblano pepper, chopped onion, cheddar cheese, cornmeal, cumin, chili pepper and salt and combine. It will be very crumbly.
Add the chicken broth and mix thoroughly. This will be fairly watery
Place your poblano halves onto an oiled baking sheet, or in a baking dish
Fill the poblanos with the cornmeal mixture a little at a time, make sure the filling reaches into all the crevices
If you have extra filling, (like we did) fill up extra peppers, or put the extra cornmeal filling into a ramekin for a tasty treat later.
Cover tightly with tinfoil and bake for 30 minutes
Allow to cool a bit and set up before topping your burger (maybe 5 minutes). If you want more color, put your peppers under a broiler for a minute or two.
Take one pound of ground beef and make four 1/4 pound burgers.
Fry your burgers to taste.
Turn off the stove and top each burger with cheddar cheese and cover to melt.
Place each burger on your favorite burger bun and top with poblano pepper and pepper jelly