Chorizo Enchilada Stuffed Poblano Peppers
CHORIZO ENCHILADA STUFFED POBLANO PEPPERS
This is a recipe for Chorizo Enchilada Stuffed Poblano Peppers was created by my daughter. She made these for her family using ingredients that I had given her when I was going out of town and had items in my refrigerator that I was not going to be able to use. So I gave her these three poblano peppers along with a number of other foods from my refrigerator. I do this all the time, buy groceries and then proceed to eat out for the next few days and not use the groceries before I leave town and so I end up giving them to one of my daughters.
Kudos to her for being able to use items from her pantry and mine and being able to put together an amazing meal. The stuffing was made with chorizo, rice, onions, and canned enchilada sauce and topped with cheddar cheese. Really easy for a family on the go. These can also be made ahead of time and baked in the oven right before you want to eat. They look delicious served with guacamole, corn chips and corn muffins.
The Poblano Peppers originated in Puebla, Mexico. But according to Wipikedia, Poblano Peppers can be mild or spicy but the darker ones tend to be sweeter and not as hot. If they ripen to a red color then they are usually much hotter. When dried the poblano peppers are called Ancho Chilies. When I tried this recipe before publishing the recipe, I could not find Chorizo in my local store, Publix. I ended up choosing to use Andouille Sausage and I went for the lower fat Chicken Andouille Sausage.
If you like Poblano Peppers then you will also want to take a look at this delicious recipe for breakfast or brunch, Poblano Peppers Stuffed with Eggs, Shrimp and Bacon.
Chorizo Enchilada Stuffed Poblano Peppers
Chorizo Enchilada Stuffed Poblano Peppers
CHORIZO ENCHILADA STUFFED POBLANO PEPPERS
Ingredients:
2 cups cooked rice (one cup uncooked rice usually makes 2 cups cooked rice)
2 tablespoons olive oil
3 poblano peppers, cut in half with seeds removed
3/4 pounds chorizo, or 6 ounces Chicken Adouille Sausage cut up into small pieces
1/2 vidalia onion, chopped
1/4 cup enchilada sauce (plus more drizzled on top of each stuffed pepper)
1 teaspoon cumin
salt and pepper
1 1/2 cups shredded Mexican blend cheese
Instructions:
Preheat oven to 350 degrees. Cook rice according to package directions. Place 1 tablespoon olive oil in bottom of a 9 x 13 inch baking dish. Wash poblano peppers, dry them and cut in half lengthwise, remove seeds and place poblanos in baking dish. Coat the outside with a little olive oil and place in baking dish.
Mix cooked rice, chopped onion, chorizo or Andouille Sausage, enchilada sauce, cumin and pepper together. Stuff each poblano pepper with rice mixture. Sprinkle additional sauce on top. Cover with foil. Can be put in refrigerator at this point until ready to bake.
Bake for 30 or until peppers are soft. Remove and top with cheese and return to oven uncovered for 10 minutes.
IF YOU LIKE POBLANOS THEN CHECK OUT THIS RECIPE POBLANO PEPPER STUFFED WITH EGGS, SHRIMP AND BACON
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