It’s Monday! Yea I know not a reason to be happy and excited lol. We all had to go back to work, I am sure everyone had a great weekend and no one was in a rush to go back in. Well one positive is Monday evening means NEW RECIPE TIME! Today I am doing a cool little dinner recipe, making some Chorizo Stuffed Poblanos. This is a super easy and great tasting dinner that will kill it at the table when you make it. You know me I like quick and simple, and this fits that bill. So go ahead guys give this dinner a shot, the family will thank you guys for it… and have an AWESOME week!
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- 5 Poblano Peppers
- 1 Red Onion, Minced
- 1 lb. Chorizo
- 1 Cup Cooked Rice
- 15 oz. Black Beans, Drained and Rinsed
- 6 oz. Corn
- 1 Roma Tomato, Diced
- 3 Tbsp. Tomato Paste
- 1/3 Cup Cilantro, Chopped
- 1 tsp. Oregano
- 1/2 tsp. Cumin
- 1/3 Cup sour Cream
- 1 Cup Pepper Jack Cheese, Shredded
- 1/4 Cotija Cheese, Grated
- Salt
- Pepper
- Heat oil in a large skillet over medium-high heat. Sautee the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
- Add rice, tomatoes, sour cream, cilantro, cotija cheese, and 1/2 cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
- Slice the poblano peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. Top with remaining cheese.
- Put peppers under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
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