Chorizo Stuffed Poblano Chiles

Photo shows stuffed poblano pepper plated with Roasted Red Pepper Sauce, tomatoes and kale salad

5 from 1 vote

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.

Prep Time1 20

Active Time40

Total Time2

Course: Main Course

Cuisine: Gluten Free, Mexican

Keyword: chorizo, mexican dinner, stuffed chiles

Yield: chiles

Calories: 1076kcal

Author: 2 Cooks in the Kitchen

Materials

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
1 ear Corn kernels removed
4 Cloves Garlic chopped
2 Large Tomatoes diced
1/2 Cup Pepper Sauce or other sauce
1 1/2 Cups Rice Cooked
1 Cup Cilantro Leaves
Olive Oil
1/4 Cup Sour Cream
1 1/2 Cup Jack Cheese Shredded
1 1/2 Cup Mozzarella Shredded
1 Cup Cheddar Cheese + more to top Shredded

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

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

You can use your favorite sauce for this. Tomato sauce will work for the filling.

Nutrition