Ingredients
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6 -8 large poblano peppers (or sweet peppers)
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16 ounces chorizo sausage, removed from casing
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1 medium onion, finely chopped
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5 garlic cloves, minced
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2 tablespoons tomato paste
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1/2 tablespoon oregano
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2 tablespoons chopped cilantro
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1/2 teaspoon cumin
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1 cup Cotija cheese, crumbled (can sub feta or parmesan)
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1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
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salt and pepper, to taste
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sour cream
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1 cup corn kernel (fresh or frozen)
Instructions
- Preheat oven to 425 degrees.
- Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
- Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
- Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
- Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
- Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.