There’s so much flavor in this little package! I know it’s hot out but these Chorizo Stuffed Poblanos come together in two (and a half) easy cooking steps. Let’s get in and out of the kitchen in a snap.
It’s not lost on me that for the week of the Fourth Of July I’m making a lot of Mexican inspired foods and drinks. This might be a topic for another blog post but what really is American Food? All I can tell you is it’s summer time and I’m usually making one of three things; grilled things, cold salads, or Mexican-ish sorts of foods. I guess I feel like food from a hotter place then where I’m from isn’t going to weigh me down as much when the weather is oppressively hot. Maybe it’s because of all those rolls and buns our summer food comes on. And now I’m really in the mood for a char grilled burger with special sauce and thin pickles. I guess I know what I’m making next week.
This is basically a two and a half step process for Chorizo Stuffed Peppers. Make the filling, stuff the pepper, bake the pepper. The stuffing part is sort of a half step as it doesn’t involve cooking. Fair enough, right? The filling takes about 15 minutes and the baking about 30 minutes. Let’s start with the filling.
For my Chorizo Stuffed Pepper filling I’m starting with the corn. You can use any corn you want but summer time calls for fresh corn on the cob. Slice off your kernels and fry in oil over medium low heat. Remove the corn as it starts to take on some color then sweat the onions. Just as the onions start to get tender you can add the chorizo to the pan. I used fresh chorizo sausage links from my butcher and removed the meat from the casing. Break the chorizo in to smaller pieces and add it to the skillet. Incorporate with the onions and stir it around until it starts to take shape. Add a quarter cup of water and break the sausage up as much as possible. Keep stirring and breaking the sausage in to tiny bits. Once you’ve minced the sausage in the pan allow it to cook off and get some color. Add tomatoes, cooked corn, black beans, and cilantro. Cook until tomatoes start to break down then set aside to cool.
Allow your stuffing to cool for a few minutes while you prep the poblanos. Wash them thoroughly and cut off the sombreros (caps). Pull out the cap with the stem then reach inside and remove any seeds and white pith. Add a bit of stuffing to the bottom of the poblano then add a 1/4 inch thick slice of cheddar cheese. Continue to fill the pepper with the filling then place the cap on top and set it on a lined baking sheet. Repeat with the remaining peppers and bake at 400°F for 2-30 minutes or until the peppers are tender.
The baking isn’t really much of a step either, is it? This recipe is so darn easy! Once your Chorizo Stuffed Poblanos are out of the oven you can go ahead and plate them. I made a quick cabbage slaw to go with this; shredded cabbage with lime juice, sour cream, cilantro, salt, and radishes. Slice the Poblano Pockets open and top with Salsa Roja and Cojita Cheese. Done. Enjoy with a fresh Margarita!
Chorizo Stuffed Poblanos
- 6 Poblano Peppers
- 1-2 ears of Corn kernels removed
- 1 Medium Spanish Onion finely diced
- 2-3 Roma Tomatoes diced
- 1 can Organic Black Beans
- 3 links Fresh Chorizo Sausage removed from casings
- 2 Tbs. chopped Cilantro
- 2 Tbs. Vegetable Oil
- 1/4 Water
- 4 oz. Cheddar Cheese 1/4 in slices
- Salsa Roja
- Cojita Cheese
- Preheat oven to 400°F. Remove kernels from 1-2 ears of corn. remove fresh Chorizo sausage from casings and break in to small bits. Chop Onions and Tomatoes. Remove caps from Poblanos and deseed the insides. Line a sheet pan with foil.
- Add oil to a skillet and fry Corn kernels over medium heat until the take on some color. Set aside. Sweat Onions for two minutes. Add bits of Chorizo breaking it up as you add it to the pan. Stir to combine with onions for a minute. Add 1/4 cup water stirring and smashing the sausage to break it in to tiny bits. Once the sausage is broken down and starting to take on some color add tomatoes, corn, black beans and half the cilantro. Stir to combine and cook for 4-5 minutes until eh tomatoes start to break down. Set pan aside or transfer filling to a bowl to cool. Should be cool enough to not melt the cheese as you're filling the Poblanos.
- Stir in the remaining half of cilantro then fill 1/4 of the Poblano pressing the filling down with a spoon. Add 1-2 pieces of cheese then enough filling to nearly fill the pepper. Add the cap back on top and set aside on a foil lined sheet pan.
- Bake Chorizo Stuffed Poblanos for 20-30 minutes flipping half way until Poblanos are tender and being to char.
- Serve immediately with Salsa Roja and Cojita Cheese.