This weekend I made Chorizo Stuffed Poblanos with Avocado Cream.
On the weekends, when the kids are all out and about with their friends, my husband and I like to make snacky snack type dinners.
Well…honestly I like to make snacky snack dinners and he likes to eat them 😉
These would also make a great game day snack or party appetizer.
The Avocado Cream is simple to make, just light sour cream, an avocado, a bunch of cilantro, lime juice, kosher salt, and pepper go into a food processor.
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How to Make Chorizo Stuffed Poblanos
Blend until smooth and store in the fridge until ready to use.
The filling starts with an onion and a pound of chorizo sausage in a skillet over medium heat.
After about 5 minutes add some garlic, corn, black beans, kosher salt and pepper.
Cook another minute or two.
You’ll let this mixture come to room temperature and then add a cup of cheese.
Stuff this delicious filling into poblano peppers that have been cut in half with the seeds and ribs removed.
After 20 minutes in a 425 degree oven, sprinkle with more cheese over top and cook an additional 5 minutes.
Some of the filling may come out, but that’s the best part!
Pick the crispy cheese and filling from the baking sheet as a little snack before devouring these cheesy stuffed poblanos 🙂
Serve with the Avocado Cream, and some hot sauce if you like things spicy, grab a fork and dig in!
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If you like these chorizo stuffed poblanos try these…
More poblano recipes for you to try…
Chorizo Stuffed Poblanos with Avocado Cream
Poblano peppers stuffed with chorizo and cheese and drizzled with an avocado cream sauce
- 16 oz sour cream or light sour cream
- 1 avocado
- 1 bunch cilantro
- 2 Tbsps lime juice
- olive oil, kosher salt, pepper
- 1 onion diced
- 1 pound ground chorizo sausage
- 3 cloves garlic minced
- 1 can corn drained
- 1 can black beans drained and rinsed
- 5 poblano peppers
- 2 cups shredded cheddar cheese
- Optional: hot sauce
Put the sour cream, avocado, cilantro leaves, and lime juice in a food processor until evenly mixed. Add some kosher salt and pepper, taste for seasoning and add more if needed. Set the Avocado Cream aside, or store in the fridge until ready to use.
Drizzle some olive oil in a skillet over medium heat. Add the onion and chorizo sausage. Cook 5-7 minutes, stirring occasionally and breaking up the chorizo.
Add the garlic, corn, black beans, and season with kosher salt and pepper. Cook 1 to 2 more minutes. Taste for seasoning and add more salt and pepper if needed. Remove from heat and let this mixture come to room temperature.
Cut the poblanos in half lengthwise, remove the seeds and white ribs. Place them cut side up on a lined baking sheet.
Add 1 cup of the cheese to the sausage mixture and stir until evenly combined. Using a spoon, stuff each pepper with the sausage mixture. Place in a 425 degree oven for 20 minutes.
Sprinkle the remaining cheese on top of each pepper and place back in the oven, cook an additional 5 minutes.
Serve with the Avocado Cream and hot sauce if desired.
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