Stuffed Poblano Peppers with Corned Beef Hash, Butternut Squash and Cheese

This recipe sounds off the wall I know, but I promise you will fall in love with this like I did.  My kids adore Corned beef hash in the can, and yes sometimes I let them eat food out of a can that I didn’t cook.  So one morning as my wiseass 16-year-old was devouring his can of hash, he said betcha can’t make a dish using corned beef hash in a can.  Betcha I can lovie!  So I did, and you know what it tastes freakin’ amazing!  I had it for breakfast the day of my shoot and it floored me!  Really it’s that good, and the best part no one would ever know what it is! I hid the can and didn’t tell my crew what meat it was and they loved it!!

Usually when I make my poblano peppers I make a cheesy Chili Relleno, or stuff them with ground beef and cheese, bake them and call it a day.  They are delicious like that but I wanted to make them a bit more fun.  So I got creative with my challenge and said ok, I can take a can of meat, and make it fabulous.   I start with a can of corned beef hash, now I only buy Hormel, Mary Kitchen, saute it in a frying pan, add in some chili powder, cumin, some chipotle powder for heat,  add in some  fresh cubed butternut squash, top it with ooey gooey cheese, and you have a meal that is super easy, super cheap, super filling, and super delicious.

Sometimes you have to free your mind and just let it take you to another realm, this is a wacky recipe that just works.  You can use ground beef if you must, but with the mix of the corned beef and potatoes it is the perfect backdrop for the spicy butternut squash, mixed in the mildly spicy poblano. I honestly think next time I am serving them with an egg over top, and this can be a fantastic breakfast it’s so light!

I like to char my poblano peppers in the broiler to get a smoky flavor, I think it really sets the dish apart.

I hope you are not intimidated by the fact that this begins with a canned breakfast dish, I promise tweaking this you will not know that it began that way!  See for your self, and let me know what you think!

Sinfully,

Susan xoxo

Stuffed Poblano Peppers with Corned Beef Hash, Butternut Squash and Cheese

  • Servings: 4-5
  • Difficulty: easy
  • Print

A budget friendly original recipe that is super easy, super filling, and super delicious!

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Stuffed Poblano Peppers wth Corned Beef Hash, Butternut Squash and Cheese Credit: CrazySexySavor.com

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Butternut squash with the spices…looks delish already!  Credit: CrazySexySavor.com

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This looks as amazing as it tastes, I promise!  Credit:  CrazySexySavor.com

 

 

 

Credit: CrazySexySavor.com/Susan Mangieri-Maurath

Ingredients

  • 1 can of Hormel Mary Kitchen Corned Beef Hash
  • 5 poblano peppers
  • 1 small diced and seeded butternut squash
  • 2 tsp. of cumin
  • 1 1/2 tsp. of chipotle chili powder
  • 1 tbsp. of chili powder
  • 1 cup of shredded jack and Mexican cheese blend
  • EVOO
  • Kosher salt and cracked pepper to taste

  1. Set broiler to high. Line a broiler pan with foil.  Drizzle EVOO on both sides of whole poblano peppers.  Broil until charred on one side, turn over and finish the other side.  About 5 or 6 minutes.  Remove and let cool until able to handle.  Remove tops, slice lengthwise in half, seed and place in 9×13 baking dish.
  2. Set oven to 375°.
  3. In a large frying pan, add a tbsp. of EVOO, add in butternut squash, season with spices, Kosher salt and pepper.  Cook until soft, about 10 minutes.  Add in corned beef hash, breaking up as you mix.  Add more spices if needed.  Let cook for another five minutes to heat through.
  4. Spoon meat mixture into peppers evenly.  Top generously with cheese.  Bake for 25 minutes wrapped in foil, then for the last 10 minutes remove foil and let cheese get baked and gooey.
  5. Remove from oven, serve immediately with sour cream or lime cremá. Recipe below.  Devour!

Lime Cremá

In a bowl combine 1/2 cup of sour cream, the zest of one lime, juice of half a lime, with 1/2 tsp. of chili powder, season with Kosher salt and black pepper.  Mix and serve atop the peppers.  Garnish with fresh cilantro if desired.

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