Chorizo-stuffed Poblano Peppers

I remember a time when I thought that a farmers’ market was the local feed mill, railroad shipping point or dairy. My grandfathers were both farmers. Grandpa Hopp milked eight to ten cows, called them all by name and stored the day’s milk in cans immersed in cold well water until the milkman arrived with his truck to pick up the milk and deliver butter and cheese to grandma and grandpa.

Grandpa Rang was older and retired from farming, but grandpa milked a couple of cows and babied the team of horses he loved. Grandma and Grandpa (and we grandkids) drank the milk and Grandma churned the cream into butter. Occasionally she sold some eggs to the feed mill in Hayward where my mother also sold extra eggs. Before I was born, Grandpa Rang raised potatoes, of which he was very proud. He and Grandma still planted a big garden which produced enough potatoes to fill a few bags for storage in the enormous root cellar that could hold enough potatoes to fill a train car.

Growing up near a small city where most families had gardens, I never saw anything like the farmers’ markets one finds today in cities throughout the United States. I saw my first farmers’ market on a September morning in Bad Reichenhall, Germany, where I was a student on a fellowship in Germany. It was not called a Bauernmarkt (farmers market) but simply der Markt (the market). Like our farmers’ markets today, local vendors sold food, flowers and some handicrafts.

After I moved to Münster, which is a much larger city than Bad Reichenhall, I was quickly introduced to a market that was the primary source of fresh food and flowers for many residents in that city of over 180,000 people. You could buy fish, fowl, meats, breads, pastries, cheese and a wide variety of household necessities ranging from hot pads and tablecloths to vases, coffee cups and tableware made by local artisans. Here are two photos that we took at the market when we visited Münster in 2014.

At the Münster market
At the Münster market
Sausages at the Münster market
Sausages at the Münster market

My new student acquaintances taught me how to bargain with salespeople to stretch my limited budget as they did. One technique I still use was to arrive near the end of the market day when vendors were willing to cut prices on their inventories. One of my favorite memories from that year was of a rather stout farm woman in a gray dress who was negotiating with a thin old man in a dark suit. She was selling eggs. As I walked by, he exclaimed to her, “Sie sehen wie Taubeneier aus!” (They look like pigeon eggs!) The two were smiling, so I think it was a familiar routine for both buyer and seller.

I still look for bargains at our local farmers’ markets. Not long ago I found some small poblano peppers. They were about four and a half inches long, so I got four of them for a dollar. I planned to make chile rellanos with them, but they were really too small for that, so decided to stuff them with a mixture of chorizo and rice. The result was a delicious main course for Jerri and me. If you enjoy Mexican dishes, you should try this recipe soon.


4 small poblano peppers, four to five inches long
1 tsp. vegetable oil
1/2 lb. bulk chorizo sausage
1/2 cup cooked rice
3 T diced onion
5 T taco sauce, divided
1/4 cup shredded Cheddar cheese
3/4 tsp. ground cumin
2 T cold water


Start by cooking some rice, if necessary. To make about a cup of cooked rice, put a half cup of uncooked rice into a one quart saucepan, add a half teaspoon of salt and a cup of water. Bring the pan to a boil, reduce the heat and simmer covered until most of the water is absorbed, about fifteen minutes. Turn off the heat and leave the rice in the covered pan for five minutes before serving.

Peel the peppers while the rice is cooking. It’s not difficult. Preheat the oven broiler to 450º and rinse the peppers. When the broiler is hot, place the peppers on a baking sheet and set them under the broiler for about four minutes. Turn the peppers and broil them for another four minutes. The skin of the peppers should have begun to blister. Put the peppers in a paper bag and let the peppers cool for a few minutes in the closed bag.

Reduce the oven temperature to 350º.

While the peppers are cooling, make the stuffing. Heat the vegetable oil in a small skillet and cook the meat slowly over low heat, breaking it into small pieces. Clean and dice about three tablespoons of onion and shred the cheese while the meat is cooking.

Peel the transparent outer skin from the peppers and cut them lengthwise halfway through. Remove the seeds and pulp from the peppers and butterfly them with the stems on.

When the meat is a uniform gray, remove the skillet from the heat and stir in the rice, onion, cheese, cumin and three tablespoons of taco sauce.

Lightly grease a glass baking dish and put the butterflied peppers into the pan. Stuff each pepper with a generous portion of the meat mixture. Top each one with a teaspoon or two of taco sauce and pour a couple tablespoons of water around the peppers. Cover the pan loosely with aluminum foil and bake the peppers for about fifteen minutes.

Remove the pan from the oven and allow the peppers to cool for a few minutes before serving.

Serve with the extra rice, bread and salad for a light dinner.

Leftover Turkey Wraps

After the Thanksgiving or Christmas turkey dinner is over and family or friends have gone home, Jerri and I attack the turkey carcass. We slice off as much meat as we can , dismember the skeleton and put the bones in a soup kettle. We add enough water to cover the bones and simmer them for two hours or so.

We package the white and dark meat in meal-sized portions sealed in freezer bags. At least one bag consists of small pieces of mixed dark and light meat that we will use in Turkey Wild Rice Soup or Turkey Tetrazzini. The larger pieces usually end up in more elegant dishes like Jerri’s Turkey A la King or Turkey Curry.

Here is a simple way to use up some of those smaller mixed pieces of leftover turkey. Don’t let the two jalapeño peppers frighten you. Mixed with the other ingredients, they add a bright flavor without torturing your tastebuds.


2 T vegetable oil
1 1/2 cups leftover turkey
2 medium jalapeños
1/2 cup chopped green or red bell pepper
3 green onions
1 small yellow squash (about 1 cup chopped)
1/2 Roma tomato (1/4 to 1/3 cup chopped)
1/2 tsp. cumin
1/4 tsp. Mexican seasoning
1/4 tsp. chili powder?1/3 tsp. salt
2 T salsa
3/4 cup grated Monterey Jack cheese
4 burrito-size flour tortillas
Sour cream and salsa for serving


Start by preparing the meat and vegetables. Cut the turkey into small bite-sized pieces and put them into a medium-size bowl. Wash the peppers, onions, squash and tomato. Cut the stems off the jalapeños and slice them lengthwise into quarters. Remove the seeds and white membranes, slice each quarter lengthwise in half and chop the jalapeños into an eighth inch dice. Put them into the bowl with the turkey.

Remove the seeds and white membrane from the bell pepper and chop about a half cup of pepper into a quarter-inch dice. Remove the root ends from the onions and chop them into eighth-inch rounds. Remove the stem and blossom ends from the squash, slice it lengthwise into quarters, then chop it crosswise into eighth to quarter-inch pieces. Put these vegetables into the bowl with the turkey and jalapeños.

Remove the stem scar from the tomato and chop a half of a Roma tomato into a quarter to half-inch dice. Set the chopped tomato aside in a small bowl.

Grate the cheese and have it ready to add to the meat and vegetables just before serving.

To make the filling for your wraps, warm the oil in a non-stick pan over medium heat. Add the turkey and all the vegetables except the tomato. Stir to mix everything together. If it seems dry, you can add a tiny bit more oil. Stir in the cumin, Mexican seasoning, chili powder, salt and salsa and cook over medium heat for three or four minutes. Stir in the tomatoes and cook for a minute to release their juice. Stir in the cheese and cook briefly until it has melted.

Warm four tortillas while the filling is cooking. To make the wraps, spread a thin layer of sour cream to within a half-inch of the edge on each tortilla. Spoon about a a half cup of filling starting about a third of the way up from the bottom edge across the center and ending about an inch from the top edge. Top with a tablespoon or two of salsa, fold the bottom edge up and each of the sides over to make a convenient pocket with the top open to tempt the diner.

Serve with a green salad and beer for a good light dinner or lunch.

NOTES: One simple way to adjust the spiciness of these wraps is by your choice of salsa. We prefer medium salsas, but mild or hot will work just fine if that is your preference.

If you like quesadillas, tacos or burritos, you might want to make your own batch of Mexican seasoning. It is a blend of spices that saves a lot of time. Instead of measuring a quarter teaspoon each of oregano, garlic powder, red pepper , cumin, etc, you simply stir a teaspoon or two of Mexican seasoning into your tacomeat, perhaps with an extra teaspoon of chili powder, some salt and tomato paste.

You can find Mexican seasoning in most supermarkets, of course, but you can make enough to spice up a lot of dishes in a few minutes. Here’s how to make it.


1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1?2 tsp. crushed red pepper flakes
1?2 tsp. dried oregano
2 tsp. paprika
1 1?2 tsp. ground cumin
1?2 tsp. sea salt
1?2 tsp. black pepper
1 pinch ground cinnamon
1 pinch ground cloves


Grind the pepper flakes and oregano in a mortar. Add the salt and black pepper and grind more to mix well. Add the other ingredients and grind briefly to mix everything together. Store in a tight container in a cool place out of direct sunlight.