Description
Chorizo, corn, rice and cheese go inside these beautiful poblano peppers. Pair this with a bright sauce such as our Roasted Red Pepper Sauce for a striking and delicious main dish.
Ingredients
Units
Scale
- 4 Poblano Chiles, skins and seeds removed, keeping the stems intact
- 1 lb Chorizo
- 1 Onion, diced
- 1 Tbls Cumin
- 1 cup Summer Squash, diced
- Kernels from 1 Ear of Corn
- 4 Cloves Garlic, chopped
- 2 Large Tomatoes, diced
- 1/2 cup Roasted Red Pepper Sauce (or other sauce)
- 1 1/2 cups Cooked Rice
- 1 cup Cilantro Leaves
- Olive Oil
- 1/4 cup Sour Cream
- 1 1/2 cup Shredded Jack Cheese
- 1 1/2 cup Shredded Mozzarella
- 1 cup Shredded Cheddar Cheese + more to top
Instructions
- Peel and seed the Poblano Chiles leaving the stems intact
- Heat oil in a large skillet. Add the onions and garlic and cook for 5 minutes
- Add the chorizo and cook for 10 minutes more.
- Add the cumin, tomatoes, corn, squash, sauce and cilantro. Stir well.
- Add the sour cream and stir it in well.
- Add the rice and stir it in well. Remove from heat and let cool.
- Add the cheese to the filling and stir it in well.
- Spoon the filling into the chiles, filling them well.
- Place the stuffed chiles into a greased baking dish and top with a little cheddar cheese.
- Bake at 350 degrees for 40 minutes.
- Serve with Roasted Red Pepper Sauce
Notes
You can use your favorite sauce for this. Tomato sauce will work for the filling.
