I heart chorizo. Really I do. It’s savory. It’s spicy. And you can do so many things with it. It’s great on nachos. It’s great for breakfast. It’s great on pizza. And it is really great stuffed into roasted poblano peppers, topped with jack cheese, baked until bubbly and then topped with some fresh chopped tomato and cilantro.
Ahh cilantro. Do you like cilantro? I do.
I recently asked people on the Life’s Ambrosia Facebook page what they thought of cilantro and it seemed to be quite the hot button issue. People either love it or loathe it. A lot of those that loathe it said they thought it tasted like soap. I don’t quite get that but I’ve heard a few different people say that and some have even studied it. Who would’ve thought that you’d be predisposed to not liking something?
Anywho, love or hate cilantro, it really isn’t the star of this recipe and you can easily leave it out. The star is the chorizo so make sure you get good quality chorzio. I like to buy it at Whole Foods or any butcher counter where the chrozio is made in house. It usually has much better flavor and texture than the prepackaged version you can find in the meat section.
Preheat oven to 350 degrees.
Roast empty poblano peppers for 10 minutes or until softened slightly. Remove from oven.
While peppers are roasting, cook the chorizo, onion, garlic and jalapeno together until chorizo is cooked through, 5 - 7 minutes.
Divide chorizo mixture evenly among the roasted poblano peppers. Top with pepper jack cheese. Bake for 15 minutes. Remove from oven. Top with chopped tomato and cilantro. Serve immediately.