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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! | Strawberry Blondie Kitchen

Chorizo and Corn Stuffed Poblano Peppers

Prep

Cook

Total

Yield 10 servings

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!

Ingredients

Instructions

  1. 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.
  2. In a medium skillet, brown chorizo and then move to a paper towel lined plate to remove excess fat.  
  3. Into a medium bowl combine remaining ingredients and stir in chorizo.  Set aside.
  4. Cut a slit into each pepper to make a pocket.  Remove membranes and seeds but leave stem intact.
  5. Place peppers onto a foil lined baking sheet and place filling inside. Bake in the oven for 20 minutes.
  6. Top with crumbled queso fresco and/or cilantro

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 184

% Daily Value

Total Fat 10 g

15%

Saturated Fat 5 g

25%

Cholesterol 50 mg

17%

Sodium 320 mg

13%

Total Carbohydrates 16 g

5%

Dietary Fiber 4 g

16%

Sugars 2 g

Protein 9 g

18%

* 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/