I really like all the ingredients in this recipe but me and my husband were not that fond of it. I did use soyrizo, which is faux chorizo from Trader joes because we don't eat pork so my review only applies to altering it for meatless. I really like the soyrizo though and it has the same flavors so... Anyway we thought it needed more cheese, I added twice as much and you could still barely tell it was in there. It was OK, but better with sour cream and salsa on top. I don't think we will make again though. Plus I think they forget to instruct you to roast the chiles and peel them first or buy them from a can. I roasted fresh poblanos.
Chilies with Chorizo Stuffing
More From Sunset
Amount per serving
- Calories: 161
- Calories from fat: 53%
- Protein: 9.4g
- Fat: 9.6g
- Saturated fat: 3.8g
- Carbohydrate: 10g
- Fiber: 1.9g
- Sodium: 340mg
- Cholesterol: 40mg
- 1/2 pound chorizo sausage or bulk pork sausage
- 1 garlic clove, minced or pressed
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 pound mushrooms, rinsed
- 2 packages (10 oz. each) thawed frozen spinach
- 2 cups soft bread crumbs
- 1/2 cup shredded jack cheese
- 1 large egg
- 10 to 12 fresh Anaheim (California or New Mexico) or poblano chilies (about 2 oz. each)
- 1. Remove and discard sausage casings. Crumble meat in a 12- to 14-inch frying pan over medium-high heat. Add garlic, cumin, and oregano. Stir often until sausage is lightly browned, 8 to 10 minutes. Drain and discard fat.
- 2. Meanwhile, trim and discard discolored mushroom stem ends. Chop mushrooms. Add to sausage mixture. Squeeze moisture from spinach and add to sausage mixture. Stir often over high heat until mixture begins to brown, about 10 minutes longer. Remove from heat. Stir in bread crumbs and cheese. Season to taste with salt. Add egg and mix well.
- 3. Rinse and drain chilies. From stem to tip, cut each chili open lengthwise. Ease open chili and carefully pull out and discard seeds and veins. Fill chilies equally with chorizo stuffing, packing it in firmly. Lay chilies, slit side up, in a single layer in a 10- by 15-inch pan.
- 4. Bake in a 400° oven until chilies are soft and tinged with brown, about 25 minutes. With a wide spatula, transfer to a platter.
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