Prep 15 mins
Cook 25 mins
I love the smokey flavor of poblanos, but sweet peppers may be substituted. Adjust the amount of sweet peppers used if very large. Poblanos are smaller. Don't leave off a dollop of sour cream for it mellows the taste. A dish to be ready in 30 minutes for your own fiesta. From Home Made Simple.
- 6 -8 large poblano peppers (or sweet peppers)
- 16 ounces chorizo sausage, removed from casing
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 cup corn kernel (fresh or frozen)
- 2 tablespoons tomato paste
- 1⁄2 tablespoon oregano
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon cumin
- 1 cup Cotija cheese, crumbled (can sub feta or parmesan)
- 1⁄2 cup shredded monterey jack cheese or 1⁄2 cup cheddar cheese
- salt and pepper, to taste
- sour cream
- Preheat oven to 425 degrees.
- Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
- Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
- Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
- Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
- Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.
Get in your car and go to the grocery store for pablanos, cotija, and chorizo right now!
These were very yummy! My poblanos were large so I got six big ones that were quickly gobbled up. If you are a fan of chorizo and poblanos this is a must try. I made as written using a heaping half cup of cheddar jack on top, Do Watch during the baking as I uncovered at 20 minutes and we were good check again 12 minutes later almost there but not quit at the full 20 mark from uncovering they were a little on the dark side. Thinking this will be good for CincoDe Mayo, so yes will be making again. Thanks for the post.
Loved these stuffed poblano peppers! We had a Tex-Mex feast tonight and these peppers were a hit. I wasn't sure which kind of chorizo sausage to purchase -- next time I will purchase a more solid sausage, but regardless, it was delish! I did blister the peppers and remove the clear membrane as this makes the peppers more tender and I omitted the cheddar cheese and just used Monterey jack on top. Will definitely make this dish again! Made for Everyday is a Holiday tag, January, 2012.