Chorizo-Stuffed Poblano Chiles with Sweet-Sour Escabeche

Ingredients

• 2  bay leaves 
• 2 tablespoons brown sugar 
• 0.3 cup carrots finely chopped
• 8 ounces chorizo sausage 
• 0.5 cup cider vinegar 
• 2  garlic cloves sliced
• 0.3 teaspoon ground allspice 
• 1.5 cups onion sliced
• 6 large poblano chiles 
• 0.5 teaspoon salt 
• 0.8 cup water 
• 3 cups yukon gold red cubed peeled

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet. Broil 14 minutes or until blackened, turning twice.
3. Place in a zip-top plastic bag; seal.
4. Let stand 10 minutes; peel.
5. Heat a small saucepan over medium heat. Coat pan with cooking spray.
6. Add carrot to the pan; cover and cook 5 minutes or until carrot is crisp-tender, stirring occasionally.
7. Add water and next 5 ingredients (through bay leaves) to pan; stir well. Bring mixture to a simmer; cook 1 minute or until sugar dissolves, stirring frequently. Discard bay leaves.
8. Combine onion and salt in a large bowl; pour vinegar mixture over onion mixture. Cool completely.
9. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 10 minutes or until tender; drain.
10. Heat a large nonstick skillet over medium heat.
11. Remove casings from the sausage. Cook sausage for 10 minutes or until browned, stirring to crumble.
12. Remove sausage from pan, reserving 1 teaspoon drippings in pan.
13. Drain sausage on paper towels.
14. Add potato to pan; cook 15 minutes, browning on all sides. Stir in sausage; cook until mixture is thoroughly heated.
15. Cut a lengthwise slit in each chile; discard stems, seeds, and membranes.
16. Place about 1/2 cup sausage mixture in each chile (chiles will be full). Divide onion mixture evenly among each of 6 plates; top each serving with one stuffed chile.
17. Garnish with cilantro, if desired.