These Queso Fundido Stuffed Poblanos are super yummy and really easy to make. And, it is one of those things that could be an appetizer or an entree and would be perfect football game watching food. We topped them with cilantro, tomatoes, and green onions and served them with chips, salsa, guacamole, and sour cream. Just delicious!
When you are shopping for your poblano peppers for this recipe, try to find large ones that are fairly well rounded. You want to be able to slice them long ways and still be able to get plenty of filling inside. I cooked mine in a large iron skillet, which kept them from turning over, but any pan that they can sit snug against each other, so that they don’t tip over and let the cheese out will work.
Queso Fundido Stuffed Poblanos
Yield 3 -6
- 3 large poblano peppers, cut in half lengthwise and seeds removed
- 1/2 pound chorizo sausage
- 1 14 oz. package quesadilla cheese
- toppings: chopped tomatoes, cilantro, and green onions
- Preheat oven to 425 degrees.
- Set pepper is a baking dish or pan that the can sit in without turning over. I used an iron skillet.
- Remove sausage from its casing and coarsely chop.
- Brown in a large skillet over medium heat. Drain.
- Chop cheese and stuff into peppers. Top with sausage.
- Bake until cheese is melted (about 20 minutes).
- Serve topped with tomatoes, cilantro, and green onions, if desired.