Cheesy Chorizo Stuffed Roasted Poblanos

I’m a big fan of Chorizo! In fact I went through a phase a few months ago where I was eating it at least several times a week.

Some of my favorite recipes are the Chorizo & Manchego Stuffed Mushrooms, the Spinach, Goat Cheese & Chorizo Omelette, and the Caramelized Brussels Sprouts w/ Chorizo.  They are all delicious, and low carb, so I can enjoy them whenever the mood strikes.  But there is one recipe that I really miss since starting low carb, and that is the Cheesy Chorizo Enchilada Pie.  Something about all of the flavors and textures together is just magical!
But obviously on low carb the beans and corn tortilla’s are out (she types sadly).  Well I’ve been craving it for a couple of weeks and was starting to get desperate for an alternative.  It had to be cheesy, and chorizo-ey but I also needed it to be hearty and comforting like the carb-laden original, or I knew it would be a lame substitute.  Using the poblanos as a “package” was an easy choice – I’d done it before with great success in the Roasted Poblanos stuffed with Pulled Pork Chili Verde.  The filling was the challenge – what to add to cut the cheese and chorizo?  I ended up using a mix of cauliflower, coconut flour and egg that I seasoned with cumin and some other spices.  I’m happy to say that it came out great!
The cauli mix added a starchy component almost like refried beans mixed into it and a slight sweetness that mimics the corn tortilla flavor.  It’s almost as if you took a piece of the enchilada pie and put it in a food processor and stuffed these peppers with it.  Totally awesome!  Of course I added more cheese on top.  What’s great is that you don’t have to bother with stuffing the peppers if you want to skip that step.  I also sliced up the last couple into strips, spread them out in an ovenproof bowl, covered with the chorizo mixture and extra cheese and baked it in the oven.
Just as tasty and not quite as much work as stuffing the peppers.  Great for an easy family meal.  It can be assembled the day before and reheated as well which is nice for during the week.  No matter when and how you eat this it’s going to taste great!  It’s definitely spicy between the chorizo and the poblanos but it’s not ridiculously hot in my opinion.  You can cool it down with some sour cream or greek yogurt, salsa, and/or guacamole or slices of avocado if you have it.

Cheesy Chorizo Stuffed Roasted Poblanos
Recipe type: Entree
Cuisine: Stuffed peppers
Serves: 8 stuffed poblanos
  • 1 cup raw cauliflower puree
  • ¼ cup slivered almonds, ground
  • 2 eggs
  • ⅓ cup coconut flour
  • ⅛ tsp stevia
  • ⅛ tsp salt
  • ¼ tsp garlic powder
  • 1 Tbsp ground cumin
  • ¼ cup parmesan cheese
  • 1 Tbsp melted butter
  • 1 lb chorizo sausage, uncured
  • 1 cup shredded cheddar cheese
  • ¼ cup cilantro, chopped
  • 8 poblano peppers
  • ½ cup shredded cheddar cheese
  1. Roast the poblanos on the grill or under the broiler until the skin is blackened. Cool, peel, and remove seeds from the peppers.
  2. Meanwhile, mix your raw puree'd cauliflower with the almond flour or ground almonds, coconut flour, eggs, spices, parmesan cheese and butter. Stir and you should have a thick mashed potato-like puree. Set aside.
  3. Remove the chorizo from the casings and saute in a medium pan until fully cooked. Mix in the puree until well combined. Remove from the heat and add 1 cup of the shredded cheese and cilantro.
  4. To make the casserole: Slice the peppers into strips and spread over the bottom of a 9 x 13 or equivalent oven safe dish. Spread the chorizo mixture over the sliced peppers, top with remaining ½ cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
  5. To make the stuffed peppers: Split each pepper lengthwise so that it lays flat in one large piece. Place about ¼ cup of mixture onto the middle of each pepper and fold both ends of the pepper up and around the filling. Use wooden skewers to keep them closed if necessary - I didn't and they held together fine.
  6. Place on a cookie sheet and repeat with the rest of the peppers. Sprinkle them with the remaining cheddar cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
  7. Garnish with sour cream, salsa, cilantro and/or avocado before serving.
Nutrition info does not include garnish
Nutrition Information
Serving size: 1 pepper Calories: 400 Fat: 30g Carbohydrates: 7g net Protein: 22g

These are hearty and satisfying and totally eradicated my craving.  It’s the ultimate spicy comfort food – I can’t wait to eat the leftovers for dinner after I finish this post!  :)  As a side note, these are VERY filling, so unless you have a large appetite you’ll probably feel full after just one.




    • says

      Thanks Heidi! Poblanos are my favorite too! I was actually surprised at how well this combination worked. I think it’s incredibly versatile too! I froze some of it and I’m planning to stuff a skin on/bone in chicken breast with it soon. Can’t wait to try that one!

  1. April says

    This looks amazing and so unique too with the cauliflower puree! Ill be making this soon for sure, I love Mexican food but I can’t go to the restaurants-too tempting haha. Thanks for all the great recipes!

    • says

      Thanks April! I know what you mean about being too tempting! We do go occasionally and I can always find something low carb on the menu but it’s the chips that kill me. So warm and salty and crunchy….nom nom… If I’ve been really good I’ll usually allow myself five of them as a treat and that keeps me sane until my meal arrives! But just eating 5 isn’t easy! :)

  2. Anonymous says

    The unit of measure seems to be missing for the ground slivered almonds. Would that be 1/4 cup? If using almond flour, would the substitution be 1/4 cup almond flour? Thanks in advance for clarifying for me.

    These sound incredible! I’ve been looking for a low-carb chili relleno recipe, and this fits the bill. Every recipe I read on your blog makes me want to try it!

    • says

      YES! 1/4 cup! Sorry and thanks so much for catching that and letting me know! I updated the recipe with the correction. If substituting almond flour, yes, use the same measurement of 1/4 cup. Hope you like these – I really enjoyed them a lot and will definitely be making them again!

    • Anonymous says

      Finally made these tonight. They were great – better, really, than chili rellenos at a restaurant. And mine looked just like your photograph! I’m so happy when that happens, lol.

      I’m excited to hear about your upcoming cookbook. I vote yes to photos, yes to being able to print without photos, and yes to a Kindle version. Can’t wait!

    • says

      Glad they looked and tasted great! I think they are better than our local mexican joint’s chile rellenos too! I’m going to make them again soon and thanks for the positive feedback on the cookbook news! :)

  3. Anonymous says

    Just made these for dinner and they were melt in your mouth delicious! I did omit the flour, stevia and almonds and we will be making this a staple in our household. Thanks for the recipe! My husband and I also think that we might try the recipe next time with the just the cauliflower or add some ground turkey instead of the chorizo. Regardless this was very tasty!

  4. Kate says

    I made these tonight for dinner and I cut the recipe in half. My boyfriend and I loved them so much I wish I’d made a full batch so we’d had leftovers. We’re both low carb eaters and I’m also gluten free. He’s had to suffer through some pretty “interesting” gluten-free experimental cooking and has been a good sport about it. Everything I’ve made from this blog so far has been awesome. Melissa takes the guess work out of which gluten-free products to use. I’ve had a heck of a time trying to combine low carb and gluten-free and this site is a blessing!

  5. Kelly says

    Is there anyway you could convert this down to single servings or at least two instead of eight servings? Single gal living by herself here. Thanks in advance if you can!

    • Amanda says

      I’m not sure why you can’t convert it yourself. The spices will take some tweaking to account for personal taste, but otherwise, we’re talking simple division here.

  6. Joy says

    Made this last night and it was a huge hit in my non-low-carbing Mexican family! Thank you for the wonderfully simple and delicious recipes!


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