In New Mexico one can order food with both Green Chile Sauce and Red Chile Sauce, called Christmas Style. This recipe uses Chorizo to stuff poblanos which are then smothered with both sauces. The links will take you to our recipes for the Chorizo as well as both sauces.

This recipe can be gluten free if you use gluten free flour in the Green Chile Sauce.

Here is a video of 2 Cooks in the Kitchen making Chorizo Stuffed Chiles Christmas Style. In the video we make the Chorizo, the New Mexico Red Chile Sauce and the New Mexico Green Chile Sauce and then stuff Poblano Peppers.

The Ingredients

• 4 Poblano Peppers, peeled and seeded, leaving the stems on.
• 1 lb Chorizo
• 1 Cup Jack Cheese, shredded
• 1 Cup Mozzarella Cheese, shredded
• Sprinkle of Shredded Cheddar Cheese
• 1 Cup New Mexico Red Chile Sauce
• 1 Cup New Mexico Green Chile Sauce

To make this recipe you will need to have Chorizo, New Mexico Green Chile Sauce and New Mexico Red Chile Sauce. The links to these recipes are here.

Roast the Chiles

Next we need to prepare our Poblanos chiles. We need to peel and seed them while keeping them intact for stuffing. They look better on the plate if they still have their stem as well. We roast them on the barbecue, turning them until the skins are blistered all over and then put them in a pot with a lid to steam.

Remove Skins and Seeds

When the poblanos have cooled the skins should come off fairly easily. We make a small slit near the top of the chile so we can reach in and pull out the seeds. The seeds are attached to the stem at the top of the chile. We work the knife around carefully to loosen the seeds for removal. You can run water in the chile to help flush out seeds. You want to try to get them all but one or two left behind won’t matter.

Fry the Chorizo

Now we need to fry our Chorizo. Put it in a frying pan over medium heat and cook it until there is no pink meat. Set aside and let it cool.

Mix In the Cheese

Next we need to mix shredded Jack Cheese and Mozzarella into the cooled meat. We want this cheesy, so don’t skimp on the cheese! We like these two cheeses for their flavor as well as their how nicely they melt but you can use whatever cheese you prefer for this. When we are stuffing with seafood instead of Chorizo we like to add some Cream Cheese.

Fill the Chiles

Using a serving spoon, we spoon the filling into the chiles. You’ll want to push the filling into the top and bottom of the chile so that you fill it completely. You want big fat stuffed peppers. We often do this right inside a greased baking dish.

Sprinkle With Cheddar Cheese

Sprinkle the tops of the chiles with a little bit of shredded cheddar cheese. This will give it a nice color when it’s cooked.

Bake At 350°

Now we just need to bake them in a 350 degree oven for 40 minutes. Cover them with foil for the first 20 minutes and then take the foil off for the last 20 minutes so the cheese turns golden.

Heat the Sauces

While the chiles are cooking, you can heat up the sauces. You’ll want them hot when going on the plate. For plating, we like to serve this with Mexican Rice but you can use whatever side you like. Place a chile on the plate with the rice at the end.

Plate

The put a line of Red Chile Sauce on one side and a line of green chile sauce on the other side.

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Here are some other stuffed chile recipes you can try:

• Shrimp Stuffed Poblanos With Colorado Sauce
• Chile Rellenos

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