Grilled Chorizo Stuffed Poblano Peppers
- 1 tablespoon olive oil
- 1 small onion, minced
- 4 medium cloves garlic, minced
- 2/3 pound raw Mexican chorizo, removed from casings
- 1 1/2 cups cooked white rice
- 2 medium roma tomatoes, seeded and diced
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup Mexican crema, or sour cream
- 1/4 grated cotija cheese
- Kosher salt
- Freshly ground black pepper
- 4 large poblano peppers, halved lengthwise and seeded
- 1 cup shredded pepper jack cheese
- Produce
- Cilantro, fresh (1/3 cup)
- Garlic (4 medium cloves)
- Onion, small (1)
- Poblano peppers, large (4)
- Roma tomatoes, medium (2)
- Meat
- Mexican chorizo, raw (2/3 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (1 tablespoon)
- Pasta & Grains
- White rice, cooked (1 1/2 cups)
- Dairy
- Cotija cheese, grated (1/4)
- Pepper jack cheese (1 cup)
- Other
- 1/3 cup Mexican crema, or sour cream
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 9, 2012 (11 months ago).
161 people saved this recipe.
