Chorizo and Cheese Stuffed Poblano Peppers

Poblano peppers are the perfect size for stuffing. They go great as a side dish or as the focus of the main course, so be sure to plan accordingly. We coated ours in beer batter, though the batter isn't necessary. It's just plain good. NOTE: Your ingredients may vary depending on the size of the poblano peppers.

Ingredients

• 2 large poblano peppers
• 6 ounces chorizo, cooked
• 6 ounces shredded Mexican style cheese
• 4 ounces cream cheese
• 1 tablespoon chili powder
• 1 cup flour
• 1 cup beer

Cooking Directions

1. Preheat oven to 350 degrees.
2. Stem and core the poblano peppers, but retain the pepper tops.
3. In a mixing bowl, combine chorizo with cheeses and mix well. Stuff into poblano peppers.
4. Recap the peppers with the pepper tops. The cheese mixture should hold the tops in place.
5. In a separate mixing bowl, combine flour, beer and chili powder.
6. Dip stuffed poblano peppers into the beer batter, coating thoroughly.
7. Transfer to a lightly oiled pan and bake about 40 minutes, or until batter is golden brown.
8. Serve!