I love the flavor of Mexican chorizo, especially when I can balance its bold seasoning with something creamy. These chorizo-stuffed poblano peppers combine tender roasted peppers, seasoned chorizo, cream cheese, and melted Monterey Jack for a rich, satisfying meal.
During testing, I discovered that layering the creamy cheese mixture underneath the chorizo worked beautifully. The peppers turned out fork-tender, the filling stayed creamy, and everything came together so easily!
This one was definitely a keeper!
Creamy Chorizo-Stuffed Poblano Peppers
Ingredients
Equipment
Method
- Preheat oven to 400°F. Halve the poblano peppers lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish.
- Roast for approximately 15 minutes, until mostly tender. Larger or thicker peppers may need additional time.
- Cook the chorizo in a skillet over medium heat, breaking it apart with a spatula as much as its texture allows. Cook thoroughly to an internal temperature of 160°F.
- Add the aromatics. Add the diced onion to the chorizo and cook until softened. Stir in the minced garlic and cook for approximately 30 seconds. Drain excess rendered fat if necessary, then remove from heat.
- Prepare the cheese filling. In a separate bowl, combine the softened cream cheese with ½ cup (2 oz) of the shredded Monterey Jack until evenly mixed.
- Stuff the peppers. Spread the cream cheese mixture evenly among the eight pre-roasted poblano halves. Spoon the cooked chorizo mixture over the cheese layer, dividing it evenly among the peppers. Sprinkle the remaining ½ cup (2 oz) Monterey Jack over the tops.
- Bake the stuffed peppers. Return to the oven and bake for approximately 10 minutes, until the peppers are fork-tender and the cheese is melted.
- Garnish and serve. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Choosing the Right Chorizo
Not all Mexican chorizo cooks the same way, and the brand you choose can make a noticeable difference in the texture of these stuffed poblano peppers.
I tested this recipe using Cacique Pork Chorizo, which comes in a soft, squeezable tube. Unlike ground beef, it doesn’t cook into distinct crumbles. Instead, it develops a very soft, almost spreadable texture as it cooks.
Other brands of Mexican chorizo have a firmer consistency and break apart into crumbles, much like ground beef. Either style can work in this recipe, but the finished filling will have a slightly different texture.
If you’re using a softer chorizo like Cacique, expect a rich, creamy filling that blends nicely with the cheese. If you’re using a firmer variety, you’ll get more distinct pieces of seasoned meat throughout the peppers.
Whichever you choose, cook the raw chorizo thoroughly before adding it to the peppers.