I don't often cook with poblano peppers, but I've had them stuffed a few time and really liked them. This recipe came from having chorizo on-hand that I wanted to use along with a couple peppers. To be completely honest... my first idea was to make a chorizo dip with extra cheese and diced up poblano in it! In an effort to create a healthier option and limit my tortilla chip intake... we are stuffing the poblanos. In this recipe there is only 4 oz of reduced fat cream cheese.
Let's Get Crafty!
Preheat oven to 375
Mix together and split between two large poblanos (tops cut off and seeded):
3/4 pound chorizo, browned and drained
1/2 cup mexicorn, lightly drained
1/2 cup black beans, rinsed and drained
4 oz cream cheese
Bake 15-20 minutes
Happy Mother's Day! Thanks for stopping by.
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