Winter is over and it’s time for the warmer seasons at Gull Lake Country Club. With a lot of great events on the calendar, Chef Joe and myself are excited about what spring has to offer, from a social and a culinary perspective. We’re looking forward to really utilizing fresh, local vegetables and moving into the busiest season with an emphasis on eating light and healthy. As always, we’ll also make sure we continue to accommodate any special dietary needs you may have, including gluten-free and vegetarian.
March and April will mean our big Easter brunch, along with a special cooking class with Casa Bolero’s executive chef. It will be great to see members on the golf course and the beachfront again, not to mention taking advantage of our brand new bocce ball court and fire pit! It’s going to be a great summer at Gull Lake Country Club and we’re looking forward to sharing it with you.
Chef Clayton Holt
Chef Joseph Sedore
Stuffed Poblano Peppers
Serves 8 (serving size: 1 stuffed chile and about 2/3 cup sauce)
Poblano peppers range in heat level from quite spicy to rather mild, and there's no way to know what you're getting until you take a bite. If your peppers are too hot, cool off with a dollop of sour cream.
8 large poblano peppers
4 dried ancho chiles
2 tablespoons canola oil
3 cups chopped onion
10 garlic cloves, minced
1 teaspoon kosher salt, divided
1 teaspoon black pepper
12 ounces 90% lean ground sirloin
4 ounces 1/3-less-fat cream cheese, softened
1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
6 ounces queso fresco, crumbled and divided (about 1 1/2 cups)
1/4 cup fresh lime juice
1 tablespoon ground cumin
2 teaspoons sugar
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1/4 cup cilantro leaves
1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
3. While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
4. Reduce oven temperature to 400°.
5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
6. Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.
TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)