Chorizo Stuffed Poblanos
From keni 13 years ago
- 40 minutes to make
- Serves 6
I recently made some homemade chorizo with a recipe from here( Mexican Chorizo De Puebla ), and the first thing I wanted to do with it was to stuff some peppers. These are full of flavor but nothing overwhelming, and are cooled slightly with the addition of cream cheese and bread crumbs.
Ingredients
- 2lbs raw Mexican style chorizo shopping list
- 1 onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 1 large bell pepper, diced shopping list
- 1 can black beans, drained shopping list
- 8oz cream cheese, softened shopping list
- 1/2 cup unseasoned bread crumbs shopping list
- 1t ground coriander shopping list
- 1t cumin seeds shopping list
- fresh ground black pepper shopping list
- 6 large poblano peppers shopping list
- 1 cup enchilada sauce shopping list
- 1/2 cup Cotija shopping list
- lime and fresh cilantro for serving shopping list
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.
The Rating
Reviewed by 6 people-
Those are GORGEOUS!!! I'll bet they were delicious too. They are going on my list of things to make.
clbacon
in Birmingham loved it
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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 i...more
elgourmand
in Apia loved it
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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
kochhexe
in Butzbach loved it
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