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These chorizo stuffed poblano peppers are the perfect meal to spice up your weeknight dinner. They're filled with sautéed chorizo, onions and corn and then topped with a generous portion of cheese!
Poblano Peppers are a mild pepper originally from Puebla, Mexico. They’re deep green in color and the flavor has a little kick to it, but isn’t as hot and spicy as a jalapeño.
Chorizo is a pork sausage originally from Spain and Portugal. They are typically smoked, cured, and eaten without cooking, like what you’d serve on a meat and cheese board. It’s delicious!
Pre-heat oven to 400. Prep a baking sheet by covering it in aluminum foil. Set aside for the peppers. Wash and pat dry the peppers, corn, and green onions.
Slice the poblano peppers lenthwise in half along the skinny side of the pepper so that you have a wide base to fill with stuffing. Discard the seeds and core.
Remove the roots from the green onions and slice the white part of the onion crosswise into half inch pieces. Slice the green part of the onion into smaller pieces.
Carefully cut the corn away from the cob. Discard the cobs and measure out one cup of corn. (Tip: you can also use frozen corn if fresh corn isn't available)
Slice chorizo peppers lengthise and use a spoon to scoop the meat away from the casing. Set aside.
Heat 2 tablespoons of cooking oil in a skillet. When the oil is hot, place the peppers in the skillet skin side down. Cook for 2 minutes until the peppers have started to brown and blister.
Flip the peppers over, cut side down, add 1/4 cup of water, and cover pan with lid. Cook for 2-3 more minutes until the peppers have softened. Remove the peppers from the pan and place skin side down on baking sheet.
Heat same sauté pan on high heat with 1/2 tablespoon of cooking oil. When the oil is hot, carefully add the corn and green onions. Cook for 2-3 minutes until corn and onions have browned.
Pour the whisked eggs into the pan with chorizo, corn, and onions and cook for 2 minutes or until the eggs bein to set. Remove from heat and season with salt and pepper.
Spoon the chorizo stuffing into the poblano peppers. Top with cheddar cheese.
Place the baking sheet with stuffed poblano peppers into the oven. Change setting to Broil and broil for 2 minutes or until the cheese is melted.
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