Serves 4 to 6.
8 poblano chiles (substitute Anaheims, cubanelles, or green bell peppers)
1 cup breadcrumbs
1/2 pound sharp cheddar cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1 cup diced sweet onion
2 cups corn kernels (fresh or frozen)
2 tablespoons chopped cilantro (optional)
1/2 pound chorizo (or spicy Italian) sausage, skinned and sliced
3 cups Mexican Tomato Sauce (substitute tomato sauce seasoned with hot red pepper flakes, cinnamon, and allspice)
Grill the peppers over an open flame till the skins are blackened. Cool and rub off the skins. Cut a lengthwise slit in each pepper and pull out and discard the seeds and spongy white tissue. In a skillet, brown the sausages slices, then drain off the excess fat and reserve.
Preheat the oven to 400º. Whisk together the eggs and breadcrumbs, then stir in both cheeses, the onions, corn, cilantro, and chorizo. Open up the peppers and stuff with the cheese mixture. Press the edges of the peppers back together to reform into a pepper shape.
Spoon the tomato sauce onto the bottom of a large ceramic or Pyrex baking dish. Arrange the stuffed poblanos over top, cut edge down. Bake for 25 minutes or until the filling begins to ooze out of the peppers. Remove from the oven and cool slightly before serving.
©Oso Sweet Onions