Chorizo Stuffed Poblanos
2 lbs chorizo, removed from casing
½ sweet onion, diced
1 Tbsp garlic, minced
½ cup rice, cooked
2 ears corn, cooked and removed from cob
3 poblano peppers, seeded, stems removed and lids reserved
1 lg can enchilada sauce, mild
1 cup rice, cooked
Preheat oven to 410 degrees F.
In a large bowl, combine chorizo, salsa, sweet onion, garlic, rice and corn until mixed well. Stuff each poblano with chorizo mixture, and re-top with the poblano lid. Repeat with each pepper and place all into a large baking dish. You'll have plenty of chorizo mixture leftover, so hand-roll up some albondigas (meatballs) and place those in the baking dish, as well. Top everything with enchilada sauce and place into the oven to bake for 50 minutes.
Cook up remaining 1 cup of rice to serve with the stuffed poblanos & albondigas. Serve each with a spoonful or two of the pan sauce.