I had this idea yesterday. Turned out pretty good so I thought I’d share. Carbs are a little high so maybe use the sauce more sparingly. (the full amount of sauce would be 28 grams of carbs)
3 small poblano green peppers (like twice the size of a large jalapeno), cored, seeded and cut in half
3 links Ole Mexican foods chorizo sausage
1 7 oz can San Marcos Chipotle salsa (or ground up chipotle in adobo sauce)
3 Tbsp Full Fat sour cream
slices of queso blanco to preference
Place the poblanos in boiling water for about 1 minute then remove cool and dry
Place them open side up in a casserole dish
In a small frying pan, remove the chorizo from the casing and cook until almost done.
Remove the chorizo leaving as much grease in the pan
While the pan is still hot, empty the can of chipotle salsa
Simmer for a few minutes then add 3 Tbsp sour cream and stir it in.
Remove from heat
Fill the peppers with the chorizo
Cover the chorizo with the chipotle cream sauce (just filling the peppers ). Don’t use more than half of the sauce but probably shoot for even less. Set aside the remaining sauce.
Cover the peppers with the queso blanco
Bake at 400 for about 30 minutes or until cheese is starting to brown
Serve 2 halves of pepper
Save the remaining sauce to help flavor some taco meat in another meal.
Nutrition info:
Note: the above info is based on using 1/2 of the chipotle cream sauce
You can always add more sour cream to temper the heat.