Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
Roast the poblano pepper over an open flame or under the broiler until the skin is blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice. Set aside.
Boil potatoes in salted water until tender, about 15 minutes. Drain and set aside.
While potatoes are cooking, heat olive oil in a large skillet over medium heat.
Add ground sirloin and cook, breaking it apart, until browned. Drain off any excess grease.
Add onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the roasted poblano pepper, smoked paprika, cumin, salt, and pepper. Cook for 1 minute more.
In a large bowl, combine the cooked potatoes, ground sirloin mixture, heavy cream, and sour cream. Mix well.
Pour the mixture into the prepared baking dish.
Top with shredded cheddar and Monterey Jack cheeses.
Bake for 25-30 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
Ingredients
6
Potato Filling
2 lb900 gYukon Gold potatoes-peeled and cubed
2 tbsp30 mLOlive oil
1 lb450 gGround sirloin
1 medium150 gYellow onion-diced
2 cloves6 gGarlic-minced
11Poblano pepper-roasted, peeled, seeded, and diced
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLCumin
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLHeavy cream
1/4 cup60 mLSour cream
1 cup100 gShredded sharp cheddar cheese
1 cup100 gShredded Monterey Jack cheese
Equipment
9x13 inch baking dish
Large pot
Large skillet
Large bowl
Tongs
Instructions
Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
Roast the poblano pepper over an open flame or under the broiler until the skin is blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice. Set aside.
Boil potatoes in salted water until tender, about 15 minutes. Drain and set aside.
While potatoes are cooking, heat olive oil in a large skillet over medium heat.
Add ground sirloin and cook, breaking it apart, until browned. Drain off any excess grease.
Add onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in the roasted poblano pepper, smoked paprika, cumin, salt, and pepper. Cook for 1 minute more.
In a large bowl, combine the cooked potatoes, ground sirloin mixture, heavy cream, and sour cream. Mix well.
Pour the mixture into the prepared baking dish.
Top with shredded cheddar and Monterey Jack cheeses.
Bake for 25-30 minutes, or until golden brown and bubbly.
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