Grilled Chorizo Stuffed Poblano Peppers

Name: Grilled Chorizo Stuffed Poblano Peppers
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 302 grams raw Mexican chorizo, removed from casings; 355 milliliters cooked white rice; 0 grated cotija cheese; 4 servings Type of fire: two-zone indirect; 79 milliliters finely chopped fresh cilantro; 4 medium cloves garlic, minced; 1 medium Grill heat: -high; 4 servings Kosher salt; 79 milliliters Mexican crema, or sour cream; 1 Tbsp olive oil; 1 small onion, minced; 237 milliliters shredded pepper jack cheese; 4 larges poblano peppers, halved lengthwise and seeded; 2 mediums roma tomatoes, seeded and diced

Grilled Chorizo Stuffed Poblano Peppers might be just the side dish you are searching for. One portion of this dish contains approximately 36g of protein, 52g of fat, and a total of 733 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of mexican crema, cilantro, grill heat: medium-high, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free diet. It will be a hit at your The Fourth Of July event.

Instructions

Heat olive oil in a medium skillet over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add in onion and sauté until lightly browned, about 5 minutes.

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Onion

Add in garlic and cook until fragrant, about 30 seconds.

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Garlic

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

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Chorizo

Sausage

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Wooden Spoon

Transfer mixture to a large bowl.

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Bowl

Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.

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Salt And Pepper

Cotija Cheese

Cilantro

Tomato

Mexican Crema

Meat

Rice

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Bowl

Spoon mixture into cavities of split poblanos and top with pepper jack cheese.

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Pepperjack Cheese

Poblano Pepper

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

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Cooking Oil