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chorizo stuffed poblano peppers with lime crema

Chorizo Stuffed Poblanos

This is not your average stuffed pepper! Chorizo stuffed poblanos are charred, spicy, and cooled down with a perfect lime crema
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Entree, Main Course
Cuisine: Mexican, Tex Mex
Ingredients Method

Ingredients
  

  • 6 large poblano peppers
  • 2 tbsp oil
  • 16 oz Mexican chorizo
  • ½ cup white onion diced
  • ½ cup bell pepper any color, diced
  • 1 can diced green chiles 4.5oz
  • 2 cups cooked white rice
  • 1½ cup corn
  • 1 cup black beans cooked and drained
  • ⅓ cup salsa
  • 1½ cups shredded Monterey Jack cheese
Lime Crema
  • ¾ cup sour cream
  • ¼ cup lime juice
  • 2 tbsp cilantro minced
  • salt and pepper
  • avocado for garnish
  • cilantro for garnish
  • lime wedges for garnish

Method
 

  1. Begin by coating the peppers in oil and roasting them. You can do this several ways.
  2. GRILL: Preheat a grill to 450° and place the peppers over the heat. Cook 4-5 minutes per side or until charred all over
  3. GAS STOVE: If you have a gas stove, simply turn a burner on high and place the peppers directly on the grates, turning every 2-3 minutes until charred all over.
  4. OVEN: Turn the broiler on high and place the peppers on an oven safe sheet pan. Place the pan on the highest rack in the oven. Broil the peppers for 3-4 minutes per side, rotating/flipping when the skin begins to char.
  5. Once the peppers are charred all over, immediately place them in a paper bag on an airtight Tupperware container, sealing to allow them to steam.
  6. After 5-10 minutes, when the peppers are cool enough to handle, peel the charred skin off. Slice open and scoop out the seeds. Set aside.
Filling
  1. While the peppers cook and cool, prepare the filling. In a large sauté pan with a drizzle of oil over medium high heat, cook the onions and peppers for 2-3 minutes or until they turn translucent.
  2. Add in chorizo and cook 4-5 minutes or until the meat is cooked through.
  3. Add in green chiles, rice, beans, corn, and salsa. Stir to combine and cook an additional 2-3 minutes or until the filling is heated through.
  4. Remove the filling from the heat and add in the cheese.
  5. Scoop the filling into the hallowed out peppers OPTIONAL: place on a baking tray and add additional cheese to the top of each pepper. Place in a 350° oven or back on the grill for 5 minutes to allow the cheese to melt
  6. Combine all of the ingredients for the crema in a bowl and drizzle over the stuffed peppers.
  7. Serve immediately with cilantro, avocado, and lime wedges for garnish