Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.