Roasted Poblanos Stuffed with Aztec Blend™, Chorizo & Sweet Corn

Roasted Poblanos Stuffed with Aztec Blend™, Chorizo & Sweet Corn

InHarvest Products Used


Yield: 6 servings

  • 2½ c. water or stock
  • 8 oz. InHarvest Aztec Blend™
  • 6 poblano chile peppers
  • ½ lb. chorizo sausage, ground
  • 1½ c. roasted corn kernels
  • ¼ c. sliced scallion
  • ¼ c. chopped cilantro
  • Juice from 1 lime
  • 3 oz. Cotija cheese, crumbled


  1. In a pot on the stovetop, bring the water or stock to a boil. Add InHarvest Aztec Blend to the pot and stir. Reduce heat and let simmer, covered, for 25 minutes.
  2. Lay the cooked grain out in a thin layer on a sheet pan. Reserve chilled in the walk-in or cooler.
  3. Roast or grill the peppers until slightly blistered and/or charred and tender. (The peppers will steam in their own heat.)
  4. When the peppers are cool enough to handle, use a paring knife to make a lengthwise slit from the bottom to top of each pepper. (Do not cut the stems.) Scoop out the seeds. Set the cleaned peppers aside.
  5. In a pan, sauté the chorizo until cooked through. Drain excess fat.
  6. Stir in the cooked Aztec Blend and roasted corn and heat through.
  7. Stir in the scallion, cilantro and lime juice.
  8. Stuff each pepper with 1 c. of Aztec Blend/chorizo mixture. Garnish each with ½ oz. of crumbled Cotija. Serve warm.