Recipe by gailanng
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
Directions See How It's Made
- 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.