Poblanos stuffed with chorizo

6
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!

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

How to Make Poblanos stuffed with chorizo

Step-by-Step

  • 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.
  • 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.
  • 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
  • 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.

Printable Recipe Card

About Poblanos stuffed with chorizo

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