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.
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.
Get in your car and go to the grocery store for pablanos, cotija, and chorizo right now!