Spicy Chroizo Stuffed Poblano Chili Pepper Recipe
In this recipe I found mini Poblano chilies which I thought would be a great appetizer size, but I have given directions for using the larger ones. This is a spicy recipe and not for the faint-hearted. You can omit the jalapeño chili to tame down the heat if you wish. Enjoy these spicy Chorizo Stuffed Poblano Chili Peppers as an appetizer or serve with rice.
4 large Poblano Chilies (or 8 small)
1/2 lb. ground beef
1/3 cup cooked chorizo sausage, finely diced
1/4 cup Spanish onion, finely diced
2 cloves of garlic, crushed
1 jalapeño chili pepper, deseeded and diced
1 large egg, beaten
1 tbsp. ground cumin
1/4 cup fresh cilantro, chopped
3 cups crushed tomatoes, divided
1 tbsp. kosher salt
1 tsp. ground black pepper
1/2 cup cheddar or Monterey Jack cheese, shredded
Preheat the oven to 350 degrees F.
1. Wash and split the chilies lengthways and remove the seed pod. Rinse, pat dry and set aside if you are using the mini Poblano. Otherwise, place the larger chilies on a sheet pan and bake for approximately 15 minutes and remove to cool. Baking the chilies will make them more pliable and easier to stuff. The small chilies can just be stuffed as-is and cook perfectly as they are thinner skinned than the larger ones.
2. In a large bowl combine the ground beef, chorizo, onion, jalapeño, egg, cumin and cilantro, 1 cup of crushed tomatoes, kosher salt and pepper. Mix well with your hands if you have to, but do not over work the mixture too much. Set aside on the countertop for 20 minutes.
3. Divide the chorizo mixture evenly, mounding high in the pepper - then, make a depression with your thumb to form a little well (the filling will expand as it cooks.) In a casserole dish large enough to fit the chilies together without them tipping over, place the remaining tomatoes in the bottom of the dish, thinned out a little with water. Place the stuffed peppers on top of the sauce and bake for approximately 20 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for another 10 minutes or until the cheese is melting and starting to turn a golden color.
You Should Also Read:
Visit my Home Cooking Site for more delicious recipes!
Visit Isabel for delicious Mexican recipes!
Red Beans & Rice Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Allyson Elizabeth D´Angelo. All rights reserved.
This content was written by Allyson Elizabeth D´Angelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.