Chorizo Roasted Chile Rellenos
I'm not gonna lie, this recipe takes a little more time to prepare and cook but it's soooo worth it! This is one of those dishes that you could serve to anyone (on a diet or not) and they would just die for all the flavors. Chorizo is a very tasty flavorful Mexican sausage in its own right, but pair that with oven roasted poblano peppers, and top it with Avocado de crema sauce and this dish is over the moon! We hope you like it as much as we have, and this is surely something that you'll want to tell all your friends about. If you miss tacos and going to the Mexican restaurant this should get you buy until your next cheat day.
Ingredients
- 2 poblano peppers
- 8 oz chorizo, cooked
- 1/4 cup diced onion
- 1/3 cup diced tomatoes with peppers (rotel)
- 1 cup shredded cheddar cheese
- salt to taste
Instructions
- Set oven to 425
Clean and de-seed a poblano pepper, then halve it lengthwise. Place parchment paper on a cookie sheet and roast the peppers skin side up for 18 minutes at 425. - While the peppers are baking cook the chorizo in a sauce pan. When it's cooked about halfway through add the diced onion to the pan, and after 2- minutes more add the diced tomatoes.
- Once the chorizo mixture is done, remove from heat and stir in the shredded cheddar cheese
- Once the peppers are done remove from the oven turn the oven down to 375.
- Spoon the chorizo mixture over the peppers (careful to keep it on the peppers) and bake at 375 for 12-15 minutes (until bubbly)
Notes
Visit the recipe page for Avocado de Crema to make the topping sauce as pictured.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 776Total Fat 62gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 31gCholesterol 156mgSodium 2108mgCarbohydrates 7.5gNet Carbohydrates 5.5gFiber 2gSugar 4gProtein 41g
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