These easy and delicious Chorizo and Corn Stuffed Poblano Peppers are filled with spicy chorizo, corn and cheese for one flavorful dish that is pure Mexican comfort food!
10 large poblano peppers
6 ounces Mexican chorizo
1/2 cup Canned Chipotle White Corn
2 tablespoons cornmeal
1 tablespoon all purpose flour
1/4 teaspoon salt
1 cup cream style corn
1/4 cup sharp cheddar cheese, shredded
1/4 cup pepper jack cheese, shredded
4 oz Queso fresco and cilantro for garnish, if desired
Preheat oven to 425 degrees F and line a large baking sheet with foil. Place peppers onto foil and roast in oven for 25 minutes, flipping once half way through. Place peppers into a resealable container, place on the lid and allow to steam. When cool to the touch, remove peel. Reduce oven temperature to 350 degrees F.
In a medium skillet, brown chorizo and then move to a paper towel lined plate to remove excess fat.
Into a medium bowl combine remaining ingredients and stir in chorizo. Set aside.
Cut a slit into each pepper to make a pocket. Remove membranes and seeds but leave stem intact.
Place peppers onto a foil lined baking sheet and place filling inside. Bake in the oven for 20 minutes.
Top with crumbled queso fresco and/or cilantro
Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat10 g
Saturated Fat5 g
Total Carbohydrates16 g
Dietary Fiber4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/chorizo-and-corn-stuffed-poblano-peppers/