Chorizo Corn Stuffed Poblanos

Jill Melton

Perfect dish to make in the summer when corn and poblanos are at their peak. You can find local chorizo and local cornmeal at most farmers markets around town.

Watch a video of Editor, Jill Melton, making these here.

    Ingredients

    • 8 poblanos, halved
    • 12 ounces uncooked chorizo sausage
    • 1/2 cup chopped onion
    • Corn cut from 4 ears of corn
    • 1 cup grated cheddar cheese

    Preparation

    1
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    1. Preheat oven to 350F. Half, core and remove seeds from poblanos. Blanch poblanos in boiling water for 2 minutes. Drain.
    2. Cook chorizo, onion and corn  over medium heat 5-10  minutes.
    3. Stuff chorizo mixture into each poblano half.
    4. Bake for 20-30 minutes. Serve over polenta or grits.
    3

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