Name: Chorizo, Potato & Carrot Stuffed Poblano Peppers & Mexican Cabbage Slaw
Ingredients: Filling; 4 large Yukon Gold potatoes, cut into thick slices; 1 tsp kosher or fine sea salt; 2 tbsp organic olive oil, divided; 1 cup finely chopped carrots; 1 to 2 medium onions, peeled and finely chopped; 1/2 lb Spanish chorizo*, smoked sausage, or cooked corned beef, finely chopped; 1 tsp ground cumin; 1 tsp Gourmet Garden Lightly Dried Chili Peppers; 2 tsp Gourmet Garden Lightly Dried Cilantro or Lightly Dried Parsley (for anyone doesn’t prefer cilantro); Freshly ground black pepper, to taste; Peppers; 4 regular or 8 small poblano or Anaheim peppers; 4 oz Monterey Jack cheese, shredded, plus extra for the table