Poblanos stuffed with chorizo

Jane Whittaker

By
@janenov46

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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Serves:

4

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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

1
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.
2
Dice the onion, chop the cilantro, dice the pepper jack and set aside.
3
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.
4
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
5
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