Off heat, stir in the fully cooked premium pork chorizo, shredded oaxaca and the cilantro, mixing well.

Recipe by dans la lune. Preheat oven to 375 degrees. Blend until smooth and store in the fridge until ready to use.

If the meat looks a little too greasy.

Add the diced poblano peppers, black beans, corn, cumin,. The spice from the chorizo pairs well with the natural sweetness from the corn. Cheesy stuffed poblano peppers packed full of.

Add the onion, reduce heat to medium and cook the onion.

The peppers are stuffed with a mixture of idaho® spuds™, grilled chorizo, black beans, corn, and fresh herbs. While the oven is heating add the chorizo in a skillet and cook until all of the meat is browned. Fresh, tangy, creamy, spicy, cheesy, meaty, and more.

These stuffed poblanos really build upon the awesomeness of the chorizo.

Spray a rimmed baking sheet lightly with nonstick spray and place the poblanos on. Add jalapeno and garlic and cook for another 1. The filling was a complex mixture that spread across a gamut of flavors and textures:

Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes.

Let the peppers sit for 20 minutes to cool. Roast about 20 minutes or until peppers are charred. Line a baking sheet with foil.