Chorizo Stuffed Chiles

Ingredients:

Cubanelle, wax peppers, Anaheim, banana, or New Mexico peppers
Mexican chorizo
Mexican Chihuahua cheese or queso fresco, as a substitute you can use Eidam for the Chihuahua or feta cheese for the queso fresco
Toothpicks if necessary
Charcoal grill, flat griddle or indoor grill pan

Instructions:

Cook the chorizo and drain off all extra fat from the pan. Thoroughly rinse the chiles. Lay them flat on a baking sheet or cutting board.

Grilling Method: Slice a vertical slit large enough to stuff. If grilling outdoors I do not remove the seeds. Stuff with either chorizo or cheese, or try a mix of both. Do not over stuff as the contents will flow out. If need be use toothpicks to close the slit. Place on the grill and cook until they are soft and have charred skins. Allow to cool a few minutes before serving and remove toothpicks if used. To keep them warm when grilling outdoors just cover with aluminum foil.

Indoor Method: Heat the indoor grill pan or griddle over high heat. Place the clean chiles and allow to char. Turn now and then allow the skin to become evenly charred and softened. Once chiles have softened place on a cutting board to cool. Once cooled enough to handle slice a vertical slit large enough to stuff. Stuff with either chorizo or cheese, or try a mix of both. Do not over stuff as the contents will flow out. If need be use toothpicks to close the slit. Place back on the indoor grill pan or griddle and cook for another 10 minute to allow the cheese to melt. Allow to cool before serving.

Serve as an appetizer, side dish or for a complete meal alongside refried beans or frijoles de olla and corn tortillas. Don’t forget some fresh salsa too.

Tip: Select chiles that have smooth skin or if ones with grooves and wrinkles that can lay flat on one side. This makes it easier for the contents to stay inside. If you have neither an outdoors or indoor grill you could also use the oven to cook the chiles.

From honestcooking.com