Best 5 Chorizo Stuffed Poblanos Recipes
**Tantalize your taste buds with a culinary journey to the vibrant flavors of Mexico with our delectable Chorizo Stuffed Poblanos recipes!**
Unleash your inner chef and embark on a flavorful adventure as we present a collection of tantalizing recipes that showcase the perfect harmony of savory chorizo, roasted poblano peppers, and a symphony of Mexican spices.
Indulge in the classic Chorizo Stuffed Poblanos, a traditional dish that bursts with authentic Mexican flavors. Experience the delightful fusion of spicy chorizo, smoky poblanos, and a creamy cheese filling, all enveloped in a rich tomato sauce. Prepare to be captivated by the vibrant colors and enticing aromas that will fill your kitchen.
If you're seeking a vegetarian alternative, our Vegetarian Stuffed Poblanos recipe offers a delightful twist on the classic dish. Savory roasted poblanos are generously filled with a flavorful combination of black beans, corn, and a medley of Mexican spices, creating a hearty and satisfying meal. Top it off with melted cheese for an extra layer of indulgence.
For those who crave a touch of heat, our Spicy Chorizo Stuffed Poblanos recipe delivers an explosion of bold flavors. Amp up the spiciness with the addition of jalapeños and cayenne pepper, creating a dish that ignites your senses and leaves you craving more. Prepare to embark on a culinary adventure that will leave your taste buds dancing.
To satisfy your craving for a quick and easy meal, our Easy Chorizo Stuffed Poblanos recipe is your go-to choice. With minimal preparation and cooking time, you can enjoy the same delectable flavors of chorizo and poblanos without compromising on taste. This simplified version is perfect for busy weeknights or when you're short on time.
No matter your preferences, our collection of Chorizo Stuffed Poblanos recipes guarantees a culinary experience that will transport you to the heart of Mexico. Get ready to savor the harmonious blend of flavors, textures, and colors that define this iconic dish. Happy cooking!
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
CHORIZO AND RICE-STUFFED POBLANO PEPPERS
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
Provided by Donald C
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
- Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
- Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g
CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)
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.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
CHORIZO-STUFFED POBLANO PEPPERS
A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
Provided by CookingWithShelia
Categories Poblano Pepper Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g
Tips:
- Choose the right poblano peppers: Look for large, firm poblanos with smooth, unblemished skin. Avoid peppers with cuts, bruises, or soft spots.
- Roast the poblanos properly: Charring the poblanos over an open flame or under a broiler helps to remove the skin easily and enhances their flavor.
- Handle the poblanos carefully: Once roasted, the poblanos will be very hot. Use tongs or a heat-resistant glove to handle them.
- Don't overcook the filling: The chorizo and potato filling should be cooked through but not dry. Overcooking will make the filling tough.
- Use a good quality cheese: The cheese used in the filling should be a good melting cheese, such as Monterey Jack, cheddar, or Oaxaca cheese.
- Serve the poblanos immediately: These are best enjoyed hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Chorizo-stuffed poblanos are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are perfect for parties or potlucks and can be easily customized to suit your taste. With a few simple tips, you can make perfect chorizo-stuffed poblanos every time. So next time you're looking for a flavorful and satisfying dish, give this recipe a try!
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