These Chorizo Stuffed Poblano Peppers are bold, comforting, and packed with authentic Latin flavor. Made with savory chorizo, rice, beans, and La Criolla Mexican spices, this easy stuffed poblano recipe is perfect for weeknight dinners or entertaining. Finished under the broiler with melted cheese, it delivers big flavor with minimal effort.
Recipe by: Chef Tony Rican (Average Guy Gourmet)
Website: AverageGuyGourmet.com
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Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 5
Heat oil in a large skillet over medium‑high heat. Add chorizo and cook for about 5 minutes, breaking it up with a wooden spoon.
Stir in the minced red onion, black beans, and garlic. Cook for 2–3 minutes until fragrant.
Add tomato paste, La Criolla Mexican oregano, and La Criolla ground cumin. Stir to combine, then transfer mixture to a large bowl.
Add cooked rice, diced tomato, sour cream, cilantro, cotija cheese, and ½ cup of the pepper jack cheese. Mix until well combined. Season with salt and pepper to taste.
Slice each poblano pepper lengthwise on one side to create a slit. Carefully remove seeds.
Spoon filling into each poblano and place on a baking sheet, split‑side up. Gently press peppers around the filling.
Top with remaining pepper jack cheese.
Broil for 2–3 minutes, or until cheese is fully melted and bubbly.
Garnish with additional cilantro and serve warm.