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created by Lindsay Jones
see more at Food Flirt
Spice things up with these grilled Pasilla Chilies stuffed with FARMER JOHN® Extra Lean Ground Pork, juicy pineapple, fresh ginger, onions and creamy queso fresco then topped with a tomato mint salsa and savory cotija cheese!
Cook Time: 1 hour 45 minutes
Servings: 6-8 Servings
- 2 packages FARMER JOHN® Extra Lean Ground Pork
- 1 can crushed pineapple, in natural juices
- 1 large red onion, diced
- 1 tbs. salt
- 1 tbs. fresh grated ginger (use 2 teaspoons ground ginger if you don’t have fresh)
- 1 ½ tsp. Chipotle Chile Pepper
- 1 tsp. cumin
- 1 tsp. cinnamon
- 10 large Pasilla Chilies
- Olive oil
- 2 cups queso fresco
- 1 cup cotija cheese, grated into fine crumbles
- For Salsa:
- 2 cups baby cheery tomatoes, chopped
- ½ cup mint, minced
- 1 tbs. lime juice
- 1 tsp. sugar
- ½ tsp. salt
In large bowl, combine FARMER JOHN® Extra Lean Ground Pork, pineapple, red onion, salt, ginger, Chipotle Chile Pepper, cumin, and cinnamon. Use a large fork or spoon to break up the meat and gently mix the ingredients until combined.
Heat large skillet over medium-high heat. Add pork mixture and cook for 8-10 minutes, using a spatula to chop mixture into crumbles. (Work in two batches if your skillet is not large enough.) Remove from heat and drain. Set aside.
Preheat grill to medium-high, about 400°F.
Line a sturdy cookie sheet with parchment paper or tinfoil (to make for easy clean up). To prepare chilies, wash, dry then lay flat on cookie sheet. Using a sharp pairing knife, slice a “T” shape into the front of each chile to make a pocket for the pork filling. Do not cut off the tops. Slice the top of the “T” from left to right about ¾ of an inch below the top of the chile and the long part of the “T” going from the center of the first slice towards the bottom to the chile. Stop slicing about ½ inch before you hit the bottom. Open the chile just enough to slice out the seed membrane and discard. You can rinse chilies under water to remove any loose seeds. NOTE: You may want to wear plastic food gloves as the seeds can be hot and irritate the skin slightly.
Rub olive oil on the outside of the chilies. Stuff each chili just to the brim with pork mixture and place on grill for 25-30 minutes or until chilies begin to char. (Avoid filling chilies with too much pork are they will split and open while grilling.)
While chilies grill, make the salsa. In a small bowl, combine tomatoes, mint, lime juice, sugar and salt. Stir to combine. Set aside.
Grate cotija cheese using the fine part of a cheese grater or microplane. Set aside.
Remove chilies from grill and top them with 2-3 tablespoons on salsa and sprinkle with cotija cheese. Serve them immediately to the crowd who has gathered around your grill, mouths watering, just waiting to experience a bite of pork stuffed Pasilla Chile bliss!