Pork Chorizo Stuffed Poblano with Tomato Salsa and Lime Crema
This roasted dish pairs poblano pepper with mexican chorizo, tomato, diced and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
1g poblano pepper0 kcal
101g mexican chorizo333 kcal
143g cooked white rice186 kcal
48g yellow onion, diced19 kcal
143g tomato, diced26 kcal
18g lime juice5 kcal
36g sour cream71 kcal
1.19 tsp (2g) ground cumin8 kcal
0.3 tsp (1g) kosher salt0 kcal
Cooking instructions
Heat oven to 425 F. Line a small sheet pan with foil.
poblano pepper
Roast poblano on the sheet pan, turning once, until blistered and softened, 12-15 minutes. Cover with a bowl for 5 minutes, then peel most of the skin and slit one side to form a pocket; remove seeds.
mexican chorizocooked white riceyellow onionground cumin
Heat a skillet over medium heat. Add chorizo and cook, breaking up, until browned, 5-6 minutes. Add onion and cook 2 minutes. Stir in cooked rice and cumin; cook 1 minute to warm through.
poblano peppermexican chorizocooked white rice
Stuff the poblano with the chorizo-rice mixture. Return to the oven and bake 6-8 minutes until hot.
tomatolime juicesour creamkosher salt
Mix tomato with lime juice and a pinch of salt. Stir sour cream with a little lime zest if desired.
poblano peppertomatolime juice
Serve the stuffed poblano topped with tomato salsa and a drizzle of lime crema.
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Heat a skillet over medium heat. Add chorizo and cook, breaking up, until browned, 5-6 minutes. Add onion and cook 2 minutes. Stir in cooked rice and cumin; cook 1 minute to warm through. Stuff the poblano with the chorizo-rice mixture. Return to the oven and bake 6-8 minutes until hot. Mix tomato with lime juice and a pinch of salt. Stir sour cream with a little lime zest if desired. Serve the stuffed poblano topped with tomato salsa and a drizzle of lime crema.","cookingInstructions":["Heat oven to 425 F. Line a small sheet pan with foil.","Roast poblano on the sheet pan, turning once, until blistered and softened, 12-15 minutes. Cover with a bowl for 5 minutes, then peel most of the skin and slit one side to form a pocket; remove seeds.","Heat a skillet over medium heat. Add chorizo and cook, breaking up, until browned, 5-6 minutes. Add onion and cook 2 minutes. Stir in cooked rice and cumin; cook 1 minute to warm through.","Stuff the poblano with the chorizo-rice mixture. 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