June 3, 2019 / Leave a Comment
One of the things we love about Hispanic, or really any dish, is heat. There really isn’t any better combination than fatty meats, delicious cheeses, and a little something that will make you sweat!
We do a lot of different variations on stuffed or baked peppers at home, ranging from more tame versions like hamburger-stuffed bell peppers to dishes like this, which are certainly more internationally known, and something we’ve had outside the U.S. (specifically, in the Yucatan Peninsula).
The recipe below is simple, but you really need to make sure to get a good chorizo, and a good queso blanco. Our advice? If you live in the U.S. or Europe (or really anywhere outside of Latin America), go to a specialty store that sells great Latin American food and get the real thing. Odds are, if you try to pick up chorizo at your local chain grocerer, it’s going to be of obviously less quality than it would be if you pick it up at a place where they really know how to make chorizo.
As always, the fresher the better, and try to get something without preservatives. You can dress this dish up however you want, but our favorite is a little sour cream, hot sauce, and a medium salsa for a little added moisture.
Chorizo-Stuffed Poblano Peppers
- 2 large poblano chili peppers
- ¾ pound chorizo sausage bulk/removed from casing
- ½ cup queso blanco Mexican white cheese, Cheddar cheese, whatever you like
- Preheat oven to 375º F.
- Rinse off chilies, cut evenly in half (long-ways), clean out seeds and place open-side up on a foil-lined baking sheet.
- Blend the chorizo with the cheese – I use my hands, but I wear latex gloves.
- Fill each pepper-half cavity with an even amount of the chorizo-cheese mixture (2 filled halves per serving).
- Bake for 30 minutes.
- Serve with ranchero beans or La Preferida brand Spanish rice!