Elevate Your Stuffed Poblano Peppers with a Cheese Trio

Looking to add a burst of flavor and color to your dinner table? These Chorizo, Black Bean, and Corn Stuffed Poblano Peppers are a perfect choice.

This dish is a fiesta of flavors, the smoky heat of chorizo with the earthy richness of black beans and the sweet crunch of corn. Just like this Caribbean-Style Corn Salad.

Caribbean-Style Corn Salad

All tied together with cream cheese, goat cheese and Parmesan. Then the flavorful mixture is packed onto a mild and slightly smoky poblano pepper, it’s a culinary delight that’s both satisfying and visually appealing.

The Cheese Trio Magic

The decadent cheese trio magic weaves a symphony of flavors through every mouthful of these stuffed poblano peppers.

The creamy, tangy, and savory notes will dance on your palate, creating an unforgettable dining experience that celebrates the art of culinary creativity. These cheeses include…

Cream Cheese

Smooth and tangy, cream cheese brings a velvety richness to the filling, creating a luscious texture that complements the spicy chorizo.

Goat Cheese

With its bold and tangy flavor, goat cheese adds a delightful zing that harmonizes perfectly with the earthy black beans and sweet corn.

Parmesan

Nutty and savory, Parmesan provides a depth of umami that elevates the overall taste profile, giving each bite a satisfying complexity (Read More Here – Cooking With The Flavor Umami).

Cooking With The Flavor Umami

Whether you’re hosting a dinner party or simply treating yourself to a culinary adventure, this cheesy twist on the stuffed poblano peppers is sure to impress your taste buds and elevate your dining experience.

Indulge in the creamy goodness, savor the robust flavors, and let the cheese trio dance harmoniously with the chorizo, black beans, and corn in each delectable bite.

Get ready to delight in a symphony of flavors that will leave you craving more.

Chorizo, Black Bean, and Corn Stuffed Poblano Peppers

2 cup tomato sauce, divided

4 large Poblano peppers, seeded, deveined

1½ pounds Mexican Chorizo sausage *See Cook’s Notes

1 cup black beans, drained and rinsed

1 cup corn kernels

8 ounces cream cheese, room temperature

4 ounces goat cheese, crumbed, room temperature

1/2 cup Parmesan cheese, freshly grated, divided

Salt and black pepper, to taste

Preheat oven to 350 degrees and spread tomato sauce across bottom of 9×13 inch glass baking dish. Set aside.

Cut Poblano peppers in half lengthwise, leaving stems intact on one side. Remove seeds and veins set aside.

Seeded And Deveined Poblano Peppers

Place prepared chilies on a baking sheet and place in preheated oven for 20 minutes. Remove from oven and set aside.

Cook’s Notes

Roasting For Flavor (Poblano Peppers)

Roasting the poblanos before stuffing them enhances their natural sweetness and adds depth to the dish.

Balance is Key (Chorizo)

Adjust the spiciness of your chorizo by purchasing mild or spicy, according to your preference.

With a large skillet over medium-high heat, cook chorizo, stirring occasionally, until cooked through, about 8 minutes. Remove from heat, plate meat and drain any excess fat from skillet.

To skillet add a tablespoon or two and swirl skillet. Next, add onion and garlic, sauté until fragrant, about 4-5 minutes.

Off heat, add cooked chorizo, black beans, corn, cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and mix with onion and garlic.

Continue stirring until cheese’s are melted and everything is thoroughly mixed. Season with salt and pepper if needed, to taste.

Carefully spoon chorizo mixture into cleaned Poblano pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.