Sausage Stuffed Pablano Pepper with Fire Roasted Tomato Sauce
2 pablano peppers
1/2 cup freshly grated cobly jack cheese
4 oz cream cheese
1 tbsp heavy cream
4-6 oz breakfast sausage
1/2 small onion
Blacken the outside of the pablano peppers. You can do this either by sitting them over the open flame of your stove or under the broiler turning every few minutes. When they are completely blackened remove to a bowl and cover with plastic wrap. Let them steam until they are cool enough to touch. Remove skin (which peels right off) and cut a slit into each pepper. Remove seeds carefully and set aside.
Saute breakfast sausage and onion in a small skillet until onion is carmalized and sausage is cooked through. In a medium size bowl, mix grated cheese, cream cheese and heavy cream with a fork. Mash it up to combine, the heavy cream helps mix it together. When the sausage and onions have cooled a bit, add them to the cheese mixture. Stuff each pepper with half of the mixture. Place in a baking dish and bake for 15-20 minutes at 350. You can wrap them in foil to help keep them together or use toothpicks. I didn't bother this time around.
Fire Roasted Tomato Sauce
1 can of Fire Roasted Tomaotes (I use Organic because the non-organic kind had some ingredient that I don't want to eat... MSG or some chemical, I don't remember)
1 tsp sea salt
1 tbsp fresh oregnao or 1 tsp dried
2 cloves of garlic minced
1 tbsp olive oil
Combine everything in a pot and simmer until tomatoes break down and make a nice sauce.