A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
- 1 pound chorizo sausage
- 1 medium onion, chopped
- 1 cup canned black beans
- 1 cup frozen corn
- 6 leaves fresh basil, chopped
- nonstick cooking spray
- 4 medium poblano peppers, halved lengthwise and seeded
- ¼ cup shredded Cheddar cheese, or to taste
- 1 Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- 2 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- 3 Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- 4 Bake in the preheated oven until cheese melts, about 10 minutes.
- Calories 561.9
- Carbohydrate 25.3 g
- Cholesterol 88.9 mg
- Fat 38.3 g
- Fiber 7.2 g
- Protein 30 g
- Saturated Fat 15 g
- Sodium 1413 mg
- Sugar 3.5 g