Chorizo and Cotija-Stuffed Pasilla Chiles Recipe

Name: Chorizo and Cotija-Stuffed Pasilla Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large poblano chiles (see Notes); 1/4 cup olive oil; 2 pounds Mexican chorizo sausage, removed from casing; 2 onions, diced; 6 cloves garlic, chopped; 2 bunches cilantro, 1 bunch chopped, 1 bunch intact for garnish; 1 1/4 cups (6 ounces) crumbled cotija cheese; Kosher salt; Freshly ground pepper; 1/2 cup creme fraiche; Juice of 1 lemon; 1 teaspoon Hungarian sweet paprika

Servings: persons

12 large poblano chiles (see Notes)
1/4 cup olive oil
2 pounds Mexican chorizo sausage, removed from casing
2 onions, diced
6 cloves garlic, chopped
2 bunches cilantro, 1 bunch chopped, 1 bunch intact for garnish
1 1/4 cups (6 ounces) crumbled cotija cheese
Kosher salt
Freshly ground pepper
1/2 cup creme fraiche
Juice of 1 lemon
1 teaspoon Hungarian sweet paprika

1
Place the chiles directly over the gas flame of a stove or under a preheated broiler until all the sides are charred, about 3 minutes per side.
2
(Be careful not to overcook the chiles or they will tear when being filled.)
3
Put in a bowl, cover with plastic wrap, and let sit for 30 minutes, but no longer.
4
Preheat the oven to 325F.
5
Heat the olive oil in a large skillet over medium heat.
6
Add the chorizo, onions, and garlic.
7
Cook until the sausage is cooked through and all of the liquid has evaporated, about 10 minutes.
8
Remove from heat.
9
Stir in the chopped cilantro and cheese.
10
Mix thoroughly.
11
Taste and season with the salt and pepper.
12
Gently peel, stem, and seed the chiles.
13
Stuff each chile with the sausage mixture, being careful not to rip the chile.
14
If one tears, simply pull the sides together and secure with a toothpick.
15
Place stuffed chiles on a baking sheet and bake for 10 minutes.
16
Mix the creme fraiche, lemon juice, and paprika together in a small bowl.
17
Arrange the chiles on a large platter.
18
Drizzle the creme fraiche mixture over each one.
19
Put remaining cilantro sprigs in the middle of the platter and serve.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 large poblano chiles (see Notes), 1/4 cup olive oil, 2 pounds Mexican chorizo sausage, removed from casing, 2 onions, diced, and more.

Yes, Chorizo and Cotija-Stuffed Pasilla Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo and Cotija-Stuffed Pasilla Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions