How to Make Yummy Chorizo Stuffed Poblano Peppers

Chorizo Stuffed Poblano Peppers. When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish. Slice poblano peppers lengthwise, keeping the stem intact and remove seeds.

Grease a sheet of foil with oil on the underside. These stuffed poblanos build upon delicious chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors. I remade these Mexican Stuffed Peppers so that they're better than ever. You can have Chorizo Stuffed Poblano Peppers using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chorizo Stuffed Poblano Peppers

1. You need 6 of poblano peppers.
2. You need 1 lb of ground chorizo sausage.
3. It's 16 oz of shredded mexican blend cheese.
4. Prepare 1/4 cup of diced spanish onion.
5. It's 1 can of red enchilada sauce.

Check out the new post, recipe, and photos HERE. These Chorizo Stuffed Poblano Peppers Recipe is so easy to make and it creates the most wonderful smell in your kitchen. You can adjust the heat to A poblano pepper is a mild chili pepper. It is hotter than a green pepper but not as hot as a jalapeno.

Chorizo Stuffed Poblano Peppers step by step

1. Cut the tops off of your poblano peppers and clean out the seeds. Cut vertically down one side of the pepper only. Pull open a little bit an set off to the side on baking sheet..
2. Pre-heat oven to 375 degrees..
3. Dice your spanish onion and throw into skillet with your ground chorizo. Cook until meat is 3/4 of the way done..
4. Lay a bed of cheese in the bottom of each pepper..
5. Stuff each pepper with the chorizo. Pour a little enchilada sauce over each pepper..
6. Add more cheese to each pepper and more enchilada sauce..
7. Place in oven for 25-30 minutes..

Their heat level is about half the heat of the mildest. "Chorizo" Stuffed Poblano Peppers Recipe. A piece of advice, never read the label when you are eating chorizo. I mean I knew it was made of things I didn't want to think about and definitely knew it wasn't healthy, but it's a whole different story when you have to come face to face with it. These chorizo-stuffed poblanos spread across a gamut of flavors and textures—fresh, tangy, creamy, spicy, cheesy, meaty, earthy, and more—to make I found one of my favorite uses for it a while back with these chorizo-stuffed poblano peppers. I've already exalted the virtues of the poblano as a.