Chorizo and Corn Stuffed Poblano Peppers

This post is sponsored by Wines of Garnacha/Grenache but the content and opinions expressed here are my own.

 

I’m having the girls over this Friday night and we’ll be doing a wine tasting with all 5 wines.

Here are my perfect pairings for these 5 wines for the perfect Girls Night in

• Domaine Cabiraus-Côtes du Roussillon
  • The backbone of the Syrah and Carignan ally perfectly with the opulent Grenache, giving a medium-bodied wine of intense black fruit flavors, redolent of mountain herbs.  It’s intense yet subtle.
    • I would serve this with something spicy like spicy stuffed mushrooms or a spiced nut mix

• DON RAMON GARNACHA IMPERIAL “ROBLE”
  • Short ageing for 6 months in American oak barrels which lends to it’s Intense complex aromas with tones of red and black ripe fruits, combined with spiced and refreshing aromas.
    • I would serve this with some roasted vegetables, off the grill, with a delicious aoili for dipping.

• Las Rocas Garnacha

  • Velvet and tasty, with a vibrant red color thatnhints at its rich dark cherry and blackberry aromas and flavors. This well-structured wine integrates nuances of oak with round tannins to deliver a rich palate of fruit flavors
    • I would serve this dark chocolate truffles for an added sweetness to your spread.

• Les Vignes de Bila-Haut

  • Made from 50% Grenache, 40% Syrah and 10% Carignan from a mix of the estate’s terroirs, aged in concrete tanks and stainless steel, it offers a rich, concentrated and serious feel to go with fabulously pure notes of blackberries, black raspberries, crushed rock and melted licorice
    • I would serve this with a Brie & Pear Pizza Four Cheese White Pizza

• Senda

  • Fresh and aromatic, this wine truly represents the spirit of terroir of the Garnacha from the Las Moradas estate. Attractive and stable cherry-red colour. This wine reveals typical characteristics of the Garnacha variety; floral aromas alongside those of plum and low mountain scrub against a mineral background typical of granite-based soil. The personality of the fruit is strong with subtle hints of oak enhancing the overall experience.
    • I would serve this with Parmigiano Reggiano and prosciutto di Parma.

I hope you will discover some of the Wines of Garnacha/Grenache for yourself.  Invite some of your closet girlfriends over, grab some munchies and celebrate Garnacha/Grenache Day in style with these affordable wines from Spain and France!

And for a fun and affordable date night in, make these Chorizo and Corn stuffed poblano peppers and grab a bottle of Domaine Cabirau

Print

Chorizo and Corn Stuffed Poblano Peppers

Prep 25 mins

Cook 20 mins

Total 45 mins

Author Megan | Strawberry Blondie Kitchen

Yield 10 servings

These easy and delicious Chorizo and Corn Stuffed Poblano Peppers are filled with spicy chorizo, corn and cheese for one flavorful dish that is pure Mexican comfort food!

Ingredients

• 10 large poblano peppers
• 6 ounces Mexican chorizo
• 1/2 cup Canned Chipotle White Corn
• 2 tablespoons cornmeal
• 1 tablespoon all purpose flour
• 1/4 teaspoon salt
• 1 cup cream style corn
• 1/4 cup sharp cheddar cheese, shredded
• 1/4 cup pepper jack cheese, shredded
• 4 oz Queso fresco and cilantro for garnish, if desired

Instructions

1. Preheat oven to 425 degrees F and line a large baking sheet with foil.  Place peppers onto foil and roast in oven for 25 minutes, flipping once half way through.  Place peppers into a resealable container, place on the lid and allow to steam.  When cool to the touch, remove peel.  Reduce oven temperature to 350 degrees F.
2. In a medium skillet, brown chorizo and then move to a paper towel lined plate to remove excess fat.  
3. Into a medium bowl combine remaining ingredients and stir in chorizo.  Set aside.
4. Cut a slit into each pepper to make a pocket.  Remove membranes and seeds but leave stem intact.
5. Place peppers onto a foil lined baking sheet and place filling inside. Bake in the oven for 20 minutes.
6. Top with crumbled queso fresco and/or cilantro

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 1 serving

Amount Per Serving
Calories 184
% Daily Value
Total Fat 10 g		15%
	Saturated Fat 5 g	25%
Cholesterol 50 mg		17%
Sodium 320 mg		13%
Total Carbohydrates 16 g		5%
	Dietary Fiber 4 g	16%
	Sugars 2 g
Protein 9 g		18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

To make this less spicy, you could use a regular can of corn instead of the chipotle corn.  This recipe does have a good amount of spice which paired really well with the wine.  We topped ours with Queso Fresco, chopped cilantro and a little bit of pico de gallo.  My husband and I thoroughly enjoyed these Chorizo and Corn Stuffed Poblano Peppers.

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