Chorizo Stuffed Poblano Peppers.
Recipe by Ed Bertha.
Kick Things Up A Notch!
This is a simple recipe to make. I tend to add different spices, pepper, red pepper, etc. depending on my mood and how much heat I’m in the mood for. The recipe as is provides a good baseline to start with. All ingredients are easily found. Enjoy the journey!
Ingredients:
1 teaspoon olive oil
1 pound bulk chorizo sausage
1/2 cup cooked rice – white or Mexican
1/2 cup diced onion
10 oz can enchilada sauce
15 oz can black beans
8 oz Mexican melting cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
1/4 cup water
Prep 20 Minutes Cook 1 Hour
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Add onion cook 3 to 5 minutes. Remove skillet from heat; stir rice, 1/2 can enchilada sauce, Mexican cheese, and cumin with the chorizo until evenly mixed. Add 1/2 can black beans to mixture and stir.
Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish. Drizzle remaining enchilada sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
Bake in preheated oven until peppers are tender, about 1 hour.
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