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

How to Make Poblanos stuffed with chorizo


  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.

Printable Recipe Card

About Poblanos stuffed with chorizo

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

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