1 tbsp olive oil
1 pound ground Chorizo Sausage
2 ears corn, cut from cob
1 medium onion, diced
2 cloves garlic, minced
1 cup cooked rice
2 roma tomatoes, diced
1/4 cup fresh cilantro, chopped
1 tsp salt
1 tsp seasoned pepper
4 large poblano peppers, halved and seeded
2 cups shredded monterey jack cheese
In large skillet, heat olive oil then cook sausage until done. Remove sausage from pan. Add corn and cook 5 minutes, add onion and cook with corn another 5 minutes. Add garlic and cook another minute. Return sausage to pan along with rice, tomatoes, cilantro, salt and pepper, mix well and heat through. Spoon sausage mixture into poblano halves. Cook on grill (you can do in oven as well), medium high heat 15-20 minutes, top with cheese halfway through cooking. Enjoy!