How to make it

  • Cook sausage in skillet with onion, garlic, and bell pepper until meat is done and veggies are just tender See Photo
  • Drain if needed(I didn't, but my sausage was venison so very little fat was rendered. You don't want the meat mixture dry, but you also don't want it swimming in fat, so you judge, depending on the sausage used)
  • Place mixture in large glass bowl and let cool about 5 minutes.
  • Meanwhile, cut stem ends off of poblanos and slice once, legthwise to give yourself a "boat" to hold the filling. See Photo
  • Add cream cheese, bread crumbs, coriander, cumin seeds and black pepper to meat mixture and mix to combine. (I use my hands for this) See Photo
  • Add black beans and carefully fold in until just mixed. See Photo
  • Stuff each pepper with about 2/3-3/4 cup of filling and place in a cast iron or glass baking dish
  • pour small amount of enchilada sauce over each pepper See Photo
  • Bake in 350 oven for about 15 minutes. Filling will be firm and peppers will be softening.
  • Add cotija and continue baking about 5-10 more minutes.
  • Serve with lime wedges and fresh cilantro.
  • *you can par boil the peppers, if you'd like, to ensure they are very soft, but we don't like them that way. Cooked the way I have directed should yield a pepper that is "al dente", not tough, but not soft.
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    " It was excellent "
    kochhexe ate it and said...
    terrific! although I had to substitute with spanish chorizo - not raw and could not get poblano peppers - the dish was just scrumptious!thanks for sharing
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    " It was excellent "
    kochhexe ate it and said...
    just reading this makes my mouth water- unfortunately, I cannot get all the ingredients here - but I will try to make this with the spanish type of chorizo I can get here...I Love to try out things...thank you for sharing, Renate
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  • chefmal 3 years ago
    I can't have this but it looks delicious. Augh. *Whines* Damn this sensitive stomach of mine! Great job, hun.
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  • lovebreezy 4 years ago
    Savin' this one and thanks for the lead on the homemade chorizo. I've had a hard time finding good chorizo.
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  • wynnebaer 4 years ago
    This looks like a meal we'd really enjoy.
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  • joe1155 4 years ago
    This sounds amazing!
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  • maryoftoday 4 years ago
    I love chorizo, must try this ASAP!
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  • valinkenmore 4 years ago
    Look wonderful!
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  • lilliancooks 4 years ago
    YUM!!!
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    " It was excellent "
    elgourmand ate it and said...
    Glad you liked the chorizo. This is a great recipe here. I'm due to make up a batch of chorizo this week so I'll give this a try. Think I'll smoke this batch of chorizo but that will just improve things a bit. Next time you make a batch try smoking it. Hope you don't mind if I use Pinto beans. RJ
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    " It was excellent "
    clbacon ate it and said...
    Those are GORGEOUS!!! I'll bet they were delicious too. They are going on my list of things to make.
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