Grilled Chorizo Stuffed Poblano Peppers Recipe

Name: Grilled Chorizo Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, minced; 4 medium cloves garlic, minced; 2/3 pound raw Mexican chorizo, removed from casings; 1 1/2 cups cooked white rice; 2 medium roma tomatoes, seeded and diced; 1/3 cup finely chopped fresh cilantro; 1/3 cup Mexican crema, or sour cream; 1/4 grated cotija cheese; Kosher salt; Freshly ground black pepper; 4 large poblano peppers, halved lengthwise and seeded; 1 cup shredded pepper jack cheese

Servings: persons

1 tablespoon olive oil
1 small onion, minced
4 medium cloves garlic, minced
2/3 pound raw Mexican chorizo, removed from casings
1 1/2 cups cooked white rice
2 medium roma tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
1/3 cup Mexican crema, or sour cream
1/4 grated cotija cheese
Kosher salt
Freshly ground black pepper
4 large poblano peppers, halved lengthwise and seeded
1 cup shredded pepper jack cheese

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Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and saute until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.
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Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.
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Spoon mixture into cavities of split poblanos and top with pepper jack cheese.
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Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, minced, 4 medium cloves garlic, minced, 2/3 pound raw Mexican chorizo, removed from casings, and more.

Yes, Grilled Chorizo Stuffed Poblano Peppers falls under the General 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.

Grilled Chorizo Stuffed Poblano Peppers

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