Stuffed Poblano Chiles with Chorizo Gravy

Mastering Grilled Chorizo-Stuffed Poblano Peppers: A Culinary Delight

Unveiling the Perfect Recipe

Crafting an unforgettable culinary experience begins with the right recipe. Our grilled chorizo-stuffed poblano peppers take this notion to new heights, promising a symphony of flavors that will leave your taste buds dancing. Unlike the standard fare, our recipe elevates the art of grilling, ensuring a perfect blend of smokiness, spice, and succulence.

Ingredients to Ignite Your Palate

To embark on this gastronomic journey, gather the finest ingredients. Start with fresh poblano peppers – their mild heat and robust flavor lay the foundation for this delectable dish. Next, source high-quality chorizo, marrying its spiciness with the peppers' subtle kick. Add in a medley of spices, garlic, and a dash of citrus for an aromatic concoction that promises to tantalize.


1-For tomato sauce, in a vast skillet consolidate tomatoes, onion, water, and garlic. Convey to bubbling; decrease warm. Cover and stew around 10 minutes or until the point that onions are delicate. Expel skillet from warm; cool somewhat. Exchange half of the blend to a nourishment processor or blender. Cover and process or mix until about smooth; fill a bowl. Rehash with residual tomato blend. Press through a fine work sifter. Dispose of seeds and solids. Put tomato sauce aside. 

2-For chorizo sauce, in a similar skillet cook chorizo over medium warmth for 5 to 7 minutes or until carmelized, mixing to separate meat as it cooks. Deplete off fat. Blend flour into hotdog. Include whipping cream and the tomato sauce. Cook and blend until thickened and bubbly. Cook for 1 minute more. Expel skillet from warm. 

3-Expel husks from the ears of corn. Scour with a solid brush to expel silks; flush. 

4-For a charcoal flame broil, barbecue corn, peppers, and zucchini on the rack of a revealed barbecue specifically finished medium coals for 10 minutes or until the point when peppers are burned and corn and zucchini are delicate, turning periodically. (For a gas flame broil, preheat barbecue. Lessen warmth to medium. Place corn, peppers, and zucchini on flame broil rack. Cover and barbecue as above.) Place peppers in a bowl; cover and let remain for 10 minutes. 

5-For stuffing, cut corn portions from cobs; put parts in a substantial bowl. Cut zucchini into pieces the extent of corn parts. Add zucchini to corn. Blend into equal parts the cheddar, the cumin, and salt; put aside. 

6-Peel skins far from peppers. Dispose of skins. Cut a longwise opening in each pepper. Expels ribs and seeds, leaving stems in place. Spoon stuffing into peppers. Coat a 9x9x2-inch expendable thwart container with cooking shower. Place peppers in dish; sprinkle with the rest of the cheddar. Place dish on barbecue rack over medium coals or warmth. Cover and flame broil for 5 to 10 minutes or until the point that filling is warmed through and cheddar is softened. 

7-To serve, partition chorizo sauce among 4 plates. Place a stuffed poblano pepper on each. On the off chance that coveted, top with harsh cream.


  • 1pound tomatoes, coarsely chopped
  • 1/2cup chopped onion (1 medium)
  • 1/2cup water
  • 2cloves garlic, minced
  • 6ounces uncooked bulk chorizo sausage
  • 2tablespoons all-purpose flour
  • 1/4cup whipping cream
  • 2ears fresh sweet corn
  • 4fresh poblano peppers*
  • 1small zucchini, quartered lengthwise
  • 1cup shredded Oaxaca cheese or Monterey Jack cheese (4 ounces)
  • 1teaspoon ground cumin
  • 1/4teaspoon salt
  • Nonstick cooking spray
  • Sour cream (optional)
Next Post Previous Post
No Comment
Add Comment
comment url