poblanos stuffed with chorizo
We love Mexican food, it's my sweeties favorite, so thought this might be a good way to get him to eat more veggies and make something he would love too. Note* My friend Nelda suggested rubbing the peppers first with olive oil and baking them for 5 minutes or so unfilled so the peppers get done. Thanks Nelda!
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yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For poblanos stuffed with chorizo
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1 Tbspolive oil
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1 smonion, diced
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1 Tbspminced garlic from jar
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10 ozchorizo in casings, casings removed
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7 ozpepper jack cheese
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1 smbunch cilantro, chopped about 1/3 cup
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3 Tbsprounded of salsa verde
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1/3 cmozarella cheese
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2 tspcumin, more if you like
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1 tspeach salt and pepper or to taste
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1 tspdry oregano
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1 Tbsplime juice
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4 lgpoblano peppers
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1 cenchilada sauce if desired,more if you like
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1/4 cgrated cheddar
How To Make poblanos stuffed with chorizo
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1Wash and pat dry poblanos, slice off top part enough to make stuffing easy. Save the tops for salads and finely dice about 3 tablespoons for the filling. -
2Dice the onion, chop the cilantro, dice the pepper jack and set aside.
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3Heat the olive oil in a large saucier and saute the onion til translucent, add garlic and cook a minute more, crumble in the chorizo and cook until cooked through, put in a large bowl.
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4Add in everything else but 4 slices of pepper jack and enchilada sauce,reserving 4 slices of pepper jack to melt on top, and the enchilada sauce which is drizzled over the top. I also has a little grated cheddar left over and it was a nice addition for color
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5Drizzle the enchilada sauce over the top. Bake in a 350° oven for 40 minutes or until bubbly and hot, last 10 minutes add reserved pepper jack to melt.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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