Poblanos stuffed with chorizo

Jane Whittaker


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.
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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20 Min


40 Min




1 Tbsp
olive oil
1 small
onion, diced
1 Tbsp
minced garlic from jar
10 oz
chorizo in casings, casings removed
7 oz
pepper jack cheese
1 small
bunch cilantro, chopped about 1/3 cup
3 Tbsp
rounded of salsa verde
1/3 c
mozarella cheese
2 tsp
cumin, more if you like
1 tsp
each salt and pepper or to taste
1 tsp
dry oregano
1 Tbsp
lime juice
4 large
poblano peppers
1 c
enchilada sauce if desired,more if you like
1/4 c
grated cheddar

Directions Step-By-Step

Wash 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.
Dice the onion, chop the cilantro, dice the pepper jack and set aside.
Heat 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.
Add 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
Drizzle 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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy