Poblanos Stuffed with Chorizo and Chayote + Video
Chorizo and chayote…say that five times fast. I’m guessing you might have tasted Mexican chorizo before, but have you tasted chayote? Chayote is a very unique vegetable, actually it is a fruit, and it has a funny shape. Chayote is mild in flavor and has a texture of a pear and zucchini. I left the skin on, but it can be peeled if preferred.
Chayote can usually be found in Latin markets, but luckily my local grocery store carries them. Treat chayote as you would zucchini or squash – leave the skin on, chop, and cook.
This chayote was enhanced by first sautéing chopped onion and garlic in Land O Lakes® Butter with Canola Oil Plus Calcium and Vitamin D. Then the chayote was added and sautéed to bring out its natural sugars and take on a glorious sweetness as they soften. I cooked them until tender and slightly browned with aromatic dried oregano.
The filling could end there if you are wanting a meat-free option, but I chose to spice up the mixture with pork chorizo. The spicy and flavorful chorizo really gives this dish an added punch. This filling would be lovely as a side dish or as a filling for tacos.
With chile peppers in peak season, I couldn’t resist roasting mild poblanos and filling them with this mixture. I sliced the peppers lengthwise to double the portion of the peppers.
Poblano peppers are meaty, mild, and very flavorful – they make a very beautiful vessel when roasted and stuffed. Just as you would roast Hatch or Anaheim chile, you do the same for poblanos. Watch this video to learn how to roast chile peppers.
I placed the roasted poblano halves in a casserole dish, filled them with the mixture, and then topped them with queso Oaxaca and baked them.
If you plan to host a dinner to celebrate Dia de los Muertos, this is a lovely entrée full of fall flavors. It comes together quickly, and looks beautiful out of the oven.
To save time, roast and peel the poblano peppers the night before and refrigerate them.
Watch this video to see how simple these Poblanos Stuffed with Chorizo and Chayote come together.
Poblanos Stuffed with Chorizo and Chayote
- 4 poblanos, roasted and peeled
- 1 ½ tablespoons Land O Lakes® Butter with Canola Oil Plus Calcium and Vitamin D
- ½ large white onion, chopped
- 1 teaspoon garlic paste or minced garlic
- 2 chayotes, seeded and chopped
- ½ tablespoon dried oregano
- ¼ teaspoon salt
- 4 ounces pork Mexican chorizo
- 1 cup shredded queso Oaxaca
- Preheat oven to 350 degrees F.
- In a skillet on medium heat, add Butter with Canola Oil and onion and sauté for 2 minutes until translucent.
- Add garlic, chayote, oregano, and salt and cook for 5 to 6 minutes.
- Add chorizo and crumble and combine with chayote and cook for 6 to 8 minutes until chorizo is cooked.
- Slice poblano peppers lengthwise, pull out the membranes and seeds being careful not to tear the chiles.
- Arrange poblano peppers in a casserole dish and fill each with the chorizo and chayote mixture.
- Sprinkle with queso Oaxaca and bake until cheese melts, about 10 to 15 minutes.
- Chayote is a very unique vegetable, actually it is a fruit, and it has a funny shape. Chayote is mild in flavor and has a texture of a pear and zucchini. I left the skin on, but it can be peeled if preferred.
- Chayote can usually be found in Latin markets, but luckily my local grocery store carries them. Treat chayote as you would zucchini or squash – leave the skin on, chop, and cook.
This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.