Chorizo Stuffed Poblano Peppers Recipe

Chorizo Stuffed Poblano Peppers Recipe

  • Author: Caroline Fausel


1 lb chorizo sausage without casing

1.5 cup Semi-Cured Mahón-Menorca cheese, cubed in 1/2 in cubes

3 roma tomatoes, chopped

1/2 onion, chopped

Salt to taste

5 poblano peppers, cut in half lengthwise
top with cilantro, sliced jalapeños, and/ or sour cream


Preheat oven to 400 degrees.

In a cast iron skillet, cook the chorizo sausage until cooked through.

Meanwhile, in a large mixing bowl, add tomatoes, Semi-Cured Mahón-Menorca cheese, the chopped onion, and salt to taste.

Add the cooked chorizo to the mixing bowl and stir to combine.

Align each poblano pepper about an inch apart on a cookie sheet. Stuff each pepper until it is filled with the chorizo Mahón-Menorca cheese mixture.

Cook until the cheese is melted, about 10 minutes.

Remove from the oven and top with cilantro, jalapeños, extra shaved cured Mahón-Menorca cheese, and/ or sour cream.

Serve one per person as an appetizer. Enjoy!