Best 3 Spicy Chorizo Stuffed Poblano Peppers With Cheese Recipes
**Spicy Chorizo Stuffed Poblano Peppers with Cheese: A Flavorful Fusion of Mexican and Spanish Cuisine**
Embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican and Spanish cuisine with this delectable dish of Spicy Chorizo Stuffed Poblano Peppers with Cheese. These roasted poblano peppers are generously filled with a savory mixture of spicy chorizo sausage, melty cheese, aromatic spices, and a hint of sweetness from roasted corn. Accompanied by three additional tempting recipes, this article offers a symphony of flavors that will tantalize your taste buds and leave you craving more. Discover the secrets to creating the perfect roasted poblano peppers, learn how to make a mouthwatering chorizo stuffing, and explore variations such as Chorizo Stuffed Bell Peppers, Chorizo Stuffed Poblano Peppers with Sweet Potato Mash, and Chorizo and Black Bean Stuffed Poblano Peppers. Get ready to elevate your culinary skills and impress your family and friends with these flavorful and versatile recipes.
SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE
Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!
Provided by Dans La Lune
Categories Pork
Time 30m
Yield 4 peppers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
- In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
- Meanwhile, start a large pot of salted water to boil.
- While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
- Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
- Start another pan on medium heat with a tablespoon of olive oil.
- Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
- Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
- Next, add the rice, and mix all together. Stir in the tomato paste and water.
- Add the cooked Chorizo sausage and stir well.
- Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
- Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
- Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
- Sprinkle cheese evenly over the tops of the peppers.
- Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
- Serve with extra enchilada sauce, refried beans, and sour cream.
- Enjoy!
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
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
Tips:
- Choose the right poblano peppers: Look for peppers that are large, firm, and have a deep green color. Avoid peppers that are bruised or have blemishes.
- Roast the poblano peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. Make sure to roast the peppers until they are charred and blistered, but not burned.
- Use fresh chorizo: Fresh chorizo has a more flavorful and authentic taste than pre-cooked chorizo. If you can't find fresh chorizo, you can substitute ground beef or pork.
- Don't overcook the chorizo: Overcooked chorizo will become dry and tough. Cook the chorizo until it is just cooked through, about 5 minutes.
- Use a variety of cheeses: Using a combination of cheeses will give the filling a more complex flavor and texture. Some good options include cheddar, mozzarella, and cream cheese.
- Serve the peppers immediately: Stuffed poblano peppers are best served hot and fresh out of the oven. They can be served as a main course or as a side dish.
Conclusion:
Spicy chorizo stuffed poblano peppers with cheese are a delicious and easy-to-make dish that is perfect for any occasion. With their combination of spicy chorizo, creamy cheese, and roasted poblano peppers, these peppers are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dish to try, give spicy chorizo stuffed poblano peppers with cheese a try. You won't be disappointed!
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