Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water


  1. Preheat oven to 350 F (180 C).
  2. In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
  3. Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
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