Sunday, May 24, 2020


Over the weekend, I stumbled upon The Meatwave, a blog completely dedicated to barbecue and grilling. I was immediately impressed with the fine photography (I need a better camera!), tantalizing bbq and grilling recipes, and the many humorous puns all focused on meat! Ha! Ha! However, I'm not naive, a lot of food blogs are loaded with recipes that are ho-hum and with incompetent directions that clearly indicate that the writer didn't even try the recipe! Annoying! But having been lured by The Meatwave, I fired up my grill and gave a few recipes a try, starting with "Chorizo Stuffed Poblano Peppers."

This recipe caught my eye because I love poblanos and happened to have Mexican crema and cotija cheese lingering in my fridge. Perfect! I followed the recipe exactly and when the aroma of simmering chorizo, onions, and garlic hit me, I knew this was going to be great! Not only did these savory poblanos look fantastic, they tasted even better! A nice cooling Retro Wedge Salad makes a nice accompaniment!

Chorizo Stuffed Poblano Peppers

Serves 4


1 tablespoon olive oil
1 small onion, minced
4 medium cloves garlic, minced
2/3 pound raw Mexican chorizo, removed from casings
1 1/2 cups cooked white rice
2 medium roma tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
1/3 cup Mexican crema, or sour cream
1/4 cup grated cotija cheese
Kosher salt and freshly ground black pepper
4 large poblano peppers, halved lengthwise and seeded
1 cup shredded pepper jack cheese


Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and saute until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.

Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.

Spoon mixture into cavities of split poblanos and top with pepper jack cheese.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. (I didn't oil it and it was just fine!) Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

***You may also be interested in Bacon-wrapped, Jalapeno and Cheese-Stuffed Shrimp.

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