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mexican

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.

300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
56 g Carbohydrates
36 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 1g poblano pepper 0 kcal
  • 101g mexican chorizo 333 kcal
  • 143g cooked white rice 186 kcal
  • 48g yellow onion, diced 19 kcal
  • 143g tomato, diced 26 kcal
  • 18g lime juice 5 kcal
  • 36g sour cream 71 kcal
  • 1.19 tsp (2g) ground cumin 8 kcal
  • 0.3 tsp (1g) kosher salt 0 kcal

Cooking instructions

  1. Heat oven to 425 F. Line a small sheet pan with foil.
  2. 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.
  3. 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.
  4. poblano peppermexican chorizocooked white rice
    Stuff the poblano with the chorizo-rice mixture. Return to the oven and bake 6-8 minutes until hot.
  5. tomatolime juicesour creamkosher salt
    Mix tomato with lime juice and a pinch of salt. Stir sour cream with a little lime zest if desired.
  6. poblano peppertomatolime juice
    Serve the stuffed poblano topped with tomato salsa and a drizzle of lime crema.

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