Chorizo Stuffed Poblano Peppers

Craving something Mexicany, I knew that I didn't want to head out to a mediocre restaurant to pay for something that would only make me feel guilty about later. I really like Mexican food. And sometimes 'bad' Mexican food sometimes just works, you know? Sometimes, but this wasn't one of those times. I needed something with fresh ingredients, cheesy, tasty, and spicy. I also needed a variety of texture. I'm a huge food-texture type of gal. When I'm craving something, it's not usually about the actual food, or even so the taste, it's a specific texture I'm looking for.

These were really good, and unique tasting. Looking at recipes for stuffed poblanos (or other peppers), I often found that people wanted to cook the peppers until tender BEFORE stuffing and baking. I recommend against that. To be honest, I've never actually cooked them first. I've always been (justifiably) afraid that they will be too soft and mushy by consumption time. The filling of these is fairy soft, although with a lovely grainy texture, thanks to the cornmeal. The last thing I want is sauce covering soft peppers covering a soft stuffing. No fun.

I like spice, so I always use a whole jalapeno (or multiple jalapenos). If you are a weakling, and can't handle the heat, then feel free to remove the seeds, or eliminate the jalapeno entirely. I wouldn't recommend that though.

Sheesh....I'm not recommending a lot today. Sorry about that. But if you just follow the recipe, it'll come out all sorts of right.

I served this will saffron rice, but you could go ahead and play with this, adding rice to the filling instead.

Chorizo Stuffed Poblano Peppers
Printable Recipe
by Kacey's Kitchen

• 6 poblano peppers
• 1 jalapeno
  
• 12 chorizo, casings removed
• 2 larger cloves of garlic
• 2 medium yellow onions
• 1 can black beans
• 28 oz crushed tomatoes
  
• 3/4 cup corn meal
• 1 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
  
• 1 1/2 cup muenster cheese, shredded
• salt and pepper

1. Preheat oven to 425 degrees.
2. Finely chop one onion and jalapeno. Combine with crushed tomatoes, seasoning with salt, pepper, oregano and garlic powder. Pour sauce into 9"x13" baking dish and set aside.
3. Add chorizo, onions, and garlic to medium pan and saute over medium heat for about 5 minutes, breaking chorizo into smaller pieces.
4. Remove from heat and stir in beans, cornmeal, 1/2 cup cheese, cumin, and salt and pepper. Stir to combine.
5. Cut the very tops off of the poblanos, discard stem, seeds, and ribs.
6. Stuff each poblano full of the chorizo mixture. Place on top of sauce in baking dish.
7. Sprinkle with remaining cheese and cover with tin foil.
8. Bake until poblanos are tender, 35 minutes. Remove foil and bake until sauce has thickened and cheese has browned, another 10 minutes or so.
9. Serve with rice if desired.