Protein.

Chorizo Stuffed Poblabo Peppers

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 (omitted)

2 medium roma tomatoes, seeded and diced

1/3 cup finely chopped fresh cilantro

1/3 cup Mexican crema, or sour cream

1/4 grated cotija cheese

Kosher salt

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 sauté 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.

(Instead of grilling I baked @ 375 for 30 minutes.)

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 gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 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.

Chorizo Stuffed Poblano Peppers

I made this recipe omitting the rice. I also baked it in the oven versus grilling it. It was really delicious. I calculated the nutrition in MFP using 8 servings (which would be one half a stuffed poblano pepper) but I was not able to finish all of the half.

For one serving of half a poblano pepper' date=' the nutrition would be 264 calories, 7 cabs, 20 grams fat, 13 grams Protein.

Chorizo Stuffed Poblabo Peppers

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 (omitted)

2 medium roma tomatoes, seeded and diced

1/3 cup finely chopped fresh cilantro

1/3 cup Mexican crema, or sour cream

1/4 grated cotija cheese

Kosher salt

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 sauté 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.

(Instead of grilling I baked @ 375 for 30 minutes.)

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 gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 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.[/quote']

A great substitute for Mexican Chorizo is Soyrizo, found at Trader Joe's. This meat is soy based but has all the flavor or normal chorizo. Also the Trader Joe's brand cooks up chunky like real chorizo, and this would cut the calories and fat! Just something to ponder. Thanks for the recipe, I have been craving Mexican food and can't wait to try!

A great substitute for Mexican Chorizo is Soyrizo, found at Trader Joe's. This meat is soy based but has all the flavor or normal chorizo. Also the Trader Joe's brand cooks up chunky like real chorizo, and this would cut the calories and fat! Just something to ponder. Thanks for the recipe, I have been craving Mexican food and can't wait to try!

I will check it out! Thanks!