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!