Low Carb Stuffed Poblano Peppers with Chorizo
Chorizo
|
Prep
15 Min
|
Cook 45 Min
Cheesy, savory and oh so good! Try our Low Carb Stuffed Poblano recipe featuring our Kiolbassa Chorizo Mexican Style Sausage. We hear it makes for the perfect leftovers too! Recipe courtesy of our friends A Full Living
Facebook
Twitter
Pinterest
Print
Facebook
Twitter
Pinterest
Print
Ingredients
Directions
Ingredients
8 people
- 1 package Kiolbassa Chorizo Mexican Style Sausage
- 4 whole poblano peppers
- de-seeded and sliced down the middle
- stems intact
- 1 tbsp avocado oil
- 1 tbsp kosher salt (2-3 teaspoons
- added slowly and to taste)
- 1 medium yellow onion
- diced
- 2 whole jalapeños
- diced
- 16 ounces cauliflower rice
- 4 cloves garlic
- minced
- 1 tsp chili powder (or to taste)
- 1 tsp cumin (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp cayenne pepper (or to taste)
- 1 whole lime
- juiced
- 1/2 cup chopped cilantro (optional)
- 8 ounces cream cheese
- full fat
- 12 ounces shredded Chihuahua cheese
Products used in recipe
Directions
- Preheat your oven to 425°F. Cut the poblano peppers down the middle and gently remove the seeds. Place them in a casserole dish and drizzle them with avocado oil. Season liberally with salt, then bake them until nice and soft, about 15-20 minutes. Set aside
- Heat a cast iron skillet over medium heat, and add your Kiolbassa Chorizo to the hot skillet by squeezing the meat from the casing and searing the small bits. Once the chorizo is cooked (after about 10 minutes), add in your diced onion, jalapeño and cauliflower rice with a large pinch of salt. Allow to cook until peppers and onions are softened, and the cauliflower rice starts to get “fluffy” as the extra liquid cooks out
- Add in a squeeze of lime juice, your dry seasonings (to taste), garlic, and chopped cilantro (optional). Cook until the garlic is fragrant, about 30 seconds. Stir in the cream cheese and about half of the shredded Chihuahua cheese until melted and pliable. Taste the filling mixture and adjust seasonings to taste. Scoop the mixture into your poblano peppers until full, then secure with toothpicks
- Top the peppers with the remaining shredded Chihuahua cheese, then broil on high for 5-7 minutes, until the cheese is melted, brown and bubbly. Top with cilantro, and lime juice. Serve and enjoy!
Products used in recipe
