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One of things I like to make when I want dinner in under 30 minutes are these poblanos stuffed with cheese and chorizo that are kind of like an open-faced chile relleno. They bake while you fry up the chorizo and pair really well with an ice cold @SolBeerUS , a bright and refreshing Mexican Lager born in the heart of Mexico. Grab the full recipe below! #SolShineYourWay, #CervezaSol #SolBeer #spons
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Chorizo Stuffed Poblano Peppers
Serves 6
Ingredients:
3 Small Poblano Peppers
3 cups Mozzarella Cheese, shredded
Coarse Kosher Salt
8 oz Chorizo
1 Green Onion, thinly sliced
Instructions:
Preheat the oven to 375ºF and line a baking sheet with aluminum foil
Carefully cut each poblano pepper in half and remove the seeds. Lay the peppers cut side up on the prepared baking sheet and fill each pepper half with 1/2 cup of shredded cheese. Lightly sprinkle with salt then bake for 20-25 minutes, until the pepper has slightly softened and the cheese is bubbly.
While the peppers roast, cook the chorizo in a skillet until the fat renders and the meat is crispy. Once the peppers have cooked, remove the peppers from the oven and evenly divide the chorizo between the poblano halves, top with the sliced green onion and serve with rice and beans.
Nacho ordinary stack of nachos The perfect destination to catch the game - this 100% Canadian sports bar specializes in chicken wings, ribs and a boisterous atmosphere @stlouiswings
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Signature Wings Nachos: seasoned tortilla chips topped with a shredded cheese blend, tomatoes, green onion, fresh salsa, jalapeños and boneless chicken. Served with sour cream and a side of freshly made salsa
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St. Louis Bar & Grill - 313 Bremner Boulevard, Toronto