Greetings from the snowy Taos, New Mexico! This city is breathtakingly beautiful. We are nestled in a little bungalow in the center of town, surrounded from all angles by gleaming, snow-capped mountains. I think I fall in love with this place more and more every time I visit; there is always a new gem to discover. Sometimes it is a quaint textile shop or a charming little coffee dive. This time, the gem I am referring to is on my left ring finger. Yes, you heard right! Taos holds an even sweeter place in my heart now because it is where my fiancé proposed just three days ago. I am one happy girl.
Naturally, I want to cherish and savor every moment of this trip, so what better way to encapsulate it all than with a Taos-influenced dish? These Southwestern Stuffed Poblano peppers are my healthier, simpler take on the classic chile relleno, without sacrificing any of the flavor. The spicy, sweet chorizo takes center stage and eliminates the need for extra spices or seasoning. There are so many variations you could do, so let this recipe inspire you, not limit you.
All you need to add is a simple green salad and you’re set for lunch or dinner. ¡Buen provecho!
- 5 poblano peppers, halved lengthwise, seeds and pith removed
- 1 pound ground chorizo (preferably pork)
- 3 cups cooked brown rice
- 1 cup corn, cooked or leftover grilled (or canned)
- ½ cup favorite salsa
- 4 oz cotija cheese, crumbled (Cheddar Jack is great too), divided in half
- Garnish:
- 1 avocado, thinly sliced (not pictured)
- crema mexicana or sour cream to drizzle over (not pictured)
- Preheat oven to 400 F. Cook rice and set aside.
- In a large skillet, brown the chorizo for about 4-5 minutes. Drain off some of the fat (if you prefer) and mix in corn, salsa, rice, and half of the cheese. Stuff the corn-chorizo mixture into poblano halves and top with remaining cheese.
- Bake at 400 F for about 15 minutes until the cheese is brown and bubbly. Top with avocado, drizzle with crema, and serve with a simple green salad. (See...I told you it was easy!)
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