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Grilled Chorizo-Stuffed Poblano Peppers

Joshua Bousel
  • minutes
  • Serves 4

INGREDIENTS

2/3 lb

Mexican chorizo, raw

1/3 cup

Cilantro, fresh

4

medium cloves Garlic

1

Onion, small

4

Poblano peppers, large

2

Roma tomatoes, medium

1 1/2 cups

White rice, cooked

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil

1/4

Cotija cheese, grated

1 cup

Pepper jack cheese

1/3 cup

Mexican crema, or sour cream