POBLANOS STUFFED WITH CHORIZO

Poblanos stuffed with chorizo image

Provided by Jane Whittaker

Categories Pork

Time 1h

Number Of Ingredients 15

Previous Next

1 Tbsp olive oil
1 small onion, diced
1 Tbsp minced garlic from jar
10 oz chorizo in casings, casings removed
7 oz pepper jack cheese
1 small bunch cilantro, chopped about 1/3 cup
3 Tbsp rounded of salsa verde
1/3 c mozarella cheese
2 tsp cumin, more if you like
1 tsp each salt and pepper or to taste
1 tsp dry oregano
1 Tbsp lime juice
4 large poblano peppers
1 c enchilada sauce if desired,more if you like
1/4 c grated cheddar

Steps:

1. Wash and pat dry poblanos, slice off top part enough to make stuffing easy. Save the tops for salads and finely dice about 3 tablespoons for the filling.
2. Dice the onion, chop the cilantro, dice the pepper jack and set aside.
3. Heat the olive oil in a large saucier and saute the onion til translucent, add garlic and cook a minute more, crumble in the chorizo and cook until cooked through, put in a large bowl.
4. Add in everything else but 4 slices of pepper jack and enchilada sauce,reserving 4 slices of pepper jack to melt on top, and the enchilada sauce which is drizzled over the top. I also has a little grated cheddar left over and it was a nice addition for color
5. Drizzle the enchilada sauce over the top. Bake in a 350° oven for 40 minutes or until bubbly and hot, last 10 minutes add reserved pepper jack to melt.