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!