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!
yield
4 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For poblanos stuffed with chorizo
-
1 Tbspolive oil
-
1 smonion, diced
-
1 Tbspminced garlic from jar
-
10 ozchorizo in casings, casings removed
-
7 ozpepper jack cheese
-
1 smbunch cilantro, chopped about 1/3 cup
-
3 Tbsprounded of salsa verde
-
1/3 cmozarella cheese
-
2 tspcumin, more if you like
-
1 tspeach salt and pepper or to taste
-
1 tspdry oregano
-
1 Tbsplime juice
-
4 lgpoblano peppers
-
1 cenchilada sauce if desired,more if you like
-
1/4 cgrated cheddar
How To Make poblanos stuffed with chorizo
-
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.
- 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!
ADVERTISEMENT