I love chorizo. Have I mentioned that before? Anyhow, I also like poblanos and those make the odd appearance around the kitchen.
Serious Eats presents this version as a Mexican version of the Italian stuffed pepper. Now, I made something similar once before, but thought that I could get the two Mexican flavors I liked best together on one plate.
The recipe’s author intended this for a charcoal grill. The threat of rain and a 90-degree temperatures scared me inside and hunkered down into my air conditioned kitchen. I opted for a 500-degree oven instead. It worked just as well.
WHAT WORKED: Cotija cheese. If you can find it, this mild Mexican cheese melts much like mozzarella.
WHAT DIDN’T: The peppers. They were fine, but not nearly large enough to handle a stuffing with rice. So, I cut that out of the preparation.
WHAT DID THE WIFE SAY: “This is very good.” She’s a woman of few words unless I do something wrong.
WILL IT MAKE ANOTHER APPEARANCE: I’d like to try it on the grill next time.
Chorizo stuffed peppers
Loosely adapted from Serious Eats
- 1 tbsp. olive oil
- 1 small onion, minced
- 1 garlic clove, minced
- 1/2 lb. chorizo, raw preferable, removed from casing
- 1 medium roma tomato, seeded and diced
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup Mexican crema, or sour cream
- 1/4 grated cotija cheese
- Kosher salt
- Freshly ground black pepper
- 2 large poblano peppers, halved lengthwise and seeded
- 1/2 cup shredded monterrey jack cheese
Preheat your oven to 500 degrees, or the highest possible setting. Move a rack to the lowest possible position.
Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.
Add tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.