Poblanos Stuffed with Chorizo and Chayote

The spicy and flavorful chorizo really gives this dish an added punch. This filling would be lovely as a side dish or as a filling for tacos

2 servings

2poblanosroasted and peeled

¼large white onionchopped

½ teaspoongarlic paste or minced garlic

1chayotesseeded and chopped

¼ tablespoondried oregano

⅕ teaspoonsalt

2 ouncespork Mexican chorizo

½ cupshredded queso Oaxaca

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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.