Spicy Cheesy Stuffed Poblano Peppers
Indulge in the vibrant flavors of our Spicy Cheesy Stuffed Poblano Peppers, which are fire roasted to perfection and stuffed with a savory mixture of chorizo and seasoned Simply Potatoes. Topped with ooey-gooey Monterey Jack cheese and a zesty enchilada sauce, these peppers make for an irresistible dish that's perfect for sharing with family and friends. Follow this delicious recipe to transform simple ingredients into a standout experience for any occasion!
6
Servings
250
Calories
5
Ingredients
Ingredients
Poblano Peppers
6-8 (fresh)
Monterey Jack Cheese
2 cups (shredded)
Enchilada Sauce
10 ounces (canned)
Simply Potatoes Diced Potatoes with Onion
20 ounces (frozen)
Chorizo Sausage
16 ounces (Mexican sausage, casing removed)
Instructions
1
Begin by roasting the poblano peppers over an open flame until they are charred and blistered on all sides. Transfer the peppers to a plastic bag and seal it tightly for about 10 minutes to allow them to steam, which will help loosen the skin.
2
Once cooled, carefully remove the charred skin from the poblanos. Make a slit down one side of each pepper and gently remove the veins and seeds, then set aside.
3
In a large skillet, grill the chorizo, breaking it up with a spatula as it cooks until fully browned and cooked through. Remove the chorizo from the skillet, leaving the flavorful fat behind.
4
Add the Simply Potatoes to the skillet with the chorizo drippings. Sauté the potatoes, stirring occasionally, until they are lightly golden brown. Return the cooked chorizo to the skillet and mix well.
5
Pour one cup of enchilada sauce over the potato and chorizo mixture. Reduce the heat to low, cover the skillet, and let it cook for about 10 minutes or until the potatoes are thoroughly cooked and tender.
6
Preheat your oven to 325°F (165°C). Carefully fill each roasted poblano pepper with the potato and chorizo mixture, placing them in a baking dish as you go.
7
Pour the remaining enchilada sauce into the bottom of the baking dish to keep the peppers moist while baking. Top each stuffed pepper generously with shredded Monterey Jack cheese.
8
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese has melted and is bubbly and golden. Remove from the oven and let cool slightly before serving.
Nutrition Information
15g
Fat
16.7g
Carbs
13.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Cheesy Stuffed Poblano Peppers?
They are fire-roasted poblano peppers stuffed with a savory mixture of chorizo and seasoned Simply Potatoes, topped with Monterey Jack cheese and zesty enchilada sauce.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
What are the main ingredients for the filling?
The filling consists of Mexican chorizo sausage and Simply Potatoes Diced Potatoes with Onion.
How do I prepare the poblano peppers for stuffing?
Roast them over an open flame until charred, steam them in a sealed bag for 10 minutes, remove the skin, and take out the seeds and veins.
What temperature should I set the oven to?
Preheat your oven to 325°F (165°C).
How long do the stuffed peppers need to bake?
The peppers should bake for about 20 minutes until the cheese is melted and bubbly.
What type of cheese is recommended for this dish?
Monterey Jack cheese is used for its excellent melting quality.
How much chorizo is needed?
The recipe calls for 16 ounces of Mexican chorizo sausage with the casing removed.
What kind of potatoes are used in this recipe?
The recipe uses 20 ounces of Simply Potatoes Diced Potatoes with Onion.
How much enchilada sauce is required in total?
A total of 10 ounces of canned enchilada sauce is used.
Is the chorizo cooked before stuffing?
Yes, the chorizo should be grilled in a skillet until fully browned and cooked through before being mixed with the potatoes.
Should I drain the fat from the chorizo?
The recipe suggests leaving the flavorful fat in the skillet to sauté the potatoes.
How do I ensure the potatoes are fully cooked?
Sauté them in the chorizo drippings until golden, then simmer with one cup of enchilada sauce for 10 minutes until tender.
How is the remaining enchilada sauce used?
The remaining sauce is poured into the bottom of the baking dish to keep the peppers moist.
What is the protein content per serving?
There is 13.3g of protein in each serving.
What is the fat content per serving?
Each serving contains 15g of fat.
How many carbohydrates are in a serving?
Each serving contains 16.7g of carbohydrates.
Can I use frozen potatoes for this recipe?
Yes, the recipe specifies using 20 ounces of frozen Simply Potatoes Diced Potatoes with Onion.
Do I need to peel the poblano peppers?
Yes, steaming the roasted peppers helps loosen the charred skin so it can be easily removed.
What is the prep style for the Monterey Jack cheese?
The cheese should be shredded for even melting.
Is this recipe considered spicy?
Yes, given the use of poblano peppers, chorizo, and zesty enchilada sauce, it is tagged as a spicy dish.
What cuisine category does this fall under?
This dish is categorized under Mexican cuisine.
How many main ingredients are there?
There are 5 primary ingredients used in this recipe.
How do I prepare the peppers for roasting?
The peppers are used fresh and roasted over an open flame until blistered.
Is there any fiber in this dish?
The nutritional data provided lists fiber as null.
What tags are associated with this recipe?
Tags include stuffed peppers, poblano, chorizo, cheesy, spicy, Mexican cuisine, potato dish, enchilada, comfort food, and baked.
Can I serve these peppers immediately?
It is recommended to let them cool slightly after removing them from the oven before serving.
How should I cut the peppers for stuffing?
Make a single slit down one side of each pepper to create a pocket for the filling.
What happens if I don't steam the peppers?
Steaming is crucial because it allows the charred skin to loosen, making it much easier to peel without tearing the pepper.