Chorizo Poblano Peppers

Poblano peppers stuffed with our Purnell's Chorizo, green chiles, salsa and cheese. Its simple and Gooo-od!


Place all eight peppers on a baking sheet and broil sides until bubbly and blackened. Turn peppers every few minutes until blackened all around, being careful not to get burned. Then remove from broiler and place peppers in brown paper bag and fold close. Let sit for 15 minutes to cool down and steam will loosen skin. Then remove from bag and peel off skin, also removing seeds and stems, cutting pepper open and lay open flat.

Preheat oven to 350 degrees. In a large bowl place drained chicken breast and break up chorizo chunks with fingers.

Then add: salsa, green chiles, and cheese. Mix together well. Spray a 9 x 13 x 2 inch pyrex dish with cooking spray.

Evenly divide chorizo mixture between the peppers skewering them closed in the middle with a toothpick.

Place in 350 degree oven and bake for 30 minutes. Remove and serve immediately with some beans or rice. Serve with optional sour cream.


Adapted from our Facebook friend Let the Feasty Begin
See original receipe here

  • 8 large poblano peppers
  • 1 lb roll Purnell’s Chorizo
  • 1 (4.5 oz.) can chopped green chiles
  • 1 cup medium or hot salsa
  • 1 (8oz) pkg. of Mexican style grated cheese, reduced fat
  • 1 large brown paper lunch size bag
  • 8 toothpicks
  • cooking spray
  • sour cream, optional garnish

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