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.
Makes 8 stuffed poblanos
1 cup raw cauliflower puree
1/4 cup slivered almonds, ground
1/3 cup coconut flour
1/8 tsp stevia
1/8 tsp salt
1/4 tsp garlic powder
1 Tbl ground cumin
1/4 cup parmesan cheese
1 Tbl melted butter
1 lb chorizo sausage, uncured
1 cup shredded cheddar cheese
1/4 cup cilantro, chopped
8 poblano peppers
1/2 cup shredded cheddar cheese
Roast the poblanos on the grill or under the broiler until the skin is blackened. Cool, peel, and remove seeds from the peppers. 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. 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.
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 1/2 cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
To make the stuffed peppers: Split each pepper lengthwise so that it lays flat in one large piece. Place about 1/4 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. 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.
Garnish with sour cream, salsa, cilantro and/or avocado before serving. 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.
Approx nutrition info per pepper (not including garnish): 400cals, 30g fat, 7g net carbs, 22g protein
My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb and gluten free recipes. If you're looking to lose weight, feel amazing, AND eat some of the best food you've ever tasted - you've come to the right place. Welcome!