Stuffed Poblanos With Chicken And Chorizo
Delicious Stuffed Poblanos with chicken and chorizo!
Stuffed Poblanos are easy and delicious. The perfect blend of cheesiness and spice. It’s basically a fancied up naked chili relleno! One of my favorite Mexican dishes of all time is chili rellenos and was introduced to me by my grandmother. She was German so we called her Oma. She was a “foodie” before there was such a thing! On a Sunday afternoon she wanted to take my sisters and I out to eat to a restaurant she found that served “the most amazing chili rellenos”. Well, I was about 12 years old and very skeptical of eating a pepper of any kind. When we pulled up to the dumpy looking restaurant in the “bad” part of town I was even more apprehensive. We walked up to the counter, ordered and sat down at one of the 5 tables in the restaurant. I put on my big girl pants and took a bite. I WAS HOOKED! I couldn’t believe how tasty it was! Cheesy, crispy, just a hint of spicy deliciousness! This is when I became a lover of all Mexican cuisine. Because of this day I MUST try the relleno on any new menu I come across.Try this amazing naked relleno! Chicken and chorizo Stuffed a Poblanos are extra cheesy deliciousness! Click To Tweet
I wanted to share because I wanted you to know my inspiration for this Stuffed Pablano dish came from many years ago and began my love of all stuffed pepper dishes. (Really any stuffed food! 😋)
Thirty years later, and a much greater tolerance for spice, I give to you…
Stuffed Pablanos with chicken and chorizo.
Start by cooking your chicken and chorizo until browned.
Now prep your peppers.
Cut a “boat” by removing the top portion of your Poblano when it’s laying on its side. Remove all seeds.
In a large mixing bowl combine chicken, chorizo, chopped poblano, black beans, Monterey Jack cheese and spices.
Stuff the pepper boats full. Bake and durning the last 5 minutes sprinkle with Additional Jack cheese return to the oven until cheese is melted.
Serve and enjoy!
These are good as is or smothered in your favorite Mexican sauce. Try with Spanish rice as a side or eat alone.
My husband likes the leftover filling wrapped in a tortilla. Sounds good to me!
Do you have a favorite pepper to stuff? If so, I’d love to hear your recipe!
Looking for more Chorizo recipes?
Check out my Chorizo Burgers With A Bite.
Thanks for reading!
- 3-6 Poblanos (use how many you will eat, the leftover filling is great in tortillas)
- 1/2 pound cubed chicken
- 1/2 pound chorizo
- 2 tablespoons cooking oil
- 1 cup black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese (reserve 1/4 cup for the top)
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- Heat up the cooking oil in a large skillet and add the chicken and chorizo.
- Cook until browned. Crumble the chorizo.
- Transfer meats to a paper towel lined plate to absorb extra oil and let cool.
- Rinse and dry.
- Find the flattest side of poblano and lay it on that side.
- Cut a hole in the side facing up to create a "boat" for the filling.
- Finely chop the removed portion to use in the filling.
- Remove all seeds and thick membrane of the Poblanos.
- In a large mixing bowl add the meat mixture, black beans, 1 3/4 cups of Monterey Jack cheese, chopped poblano, cumin, cayenne and chili powder.
- Mix well.
- Stuff the Poblanos full. Filling should be rounded.
- Lightly spray a baking dish.
- Transfer stuffed Poblanos to baking dish.
- Bake for 20-30 minutes until peppers are al dente.
- During the last 5 minutes of cook time sprinkle with remaining 1/4 cup Monterey Jack Cheese and return to oven until cheese is melted.
- Serve with Spanish rice.
- Serve as is or smother in your favorite red or green chili.
- Use the leftover filling in tortillas for a unique burrito.
- This recipe will stuff 6 large Poblanos, only stuff the amount you will serve and use the leftovers in a tortilla or as a chip dip.