Traeger Chorizo Stuffed Poblanos
I had my friends over for a fun Mexican themed food day by the pool, the appetizer I served were these Traeger Chorizo Stuffed Poblanos!
What an awesome game day recipe for the Traeger pellet grill also 🙂
Anything with poblano peppers I am a sucker for, but paired with chorizo you have my whole heart 😉
How to make Traeger Chorizo Stuffed Poblanos
First slice a few poblano peppers in half.
And scrape out the seeds and white parts.
Poblanos are a very mild pepper, so no worries if you leave a few seeds.
Then set a large skillet over medium heat to cook the ground chorizo.
Break it apart in the skillet as it cooks.
Be sure to drain the excess grease when it’s done cooking.
Combine the chorizo in a bowl with a block of cream cheese, a can of corn, some shredded cheese, and cilantro.
It helps when mixing if the cream cheese is at room temperature.
I seasoned with a little kosher salt and pepper as well.
Then get to stuffing those peppers with allllll that yummy filling!
Next stop is the Traeger pellet grill set to 350 degrees.
Place them right on the grill grates for 30 to 40 minutes.
Traeger Chorizo Stuffed Poblanos were super tasty and the leftovers were even better the next day!
They got rave reviews at our girl’s pool day!
If you like Traeger Chorizo Smoked Poblanos, you might also like these recipes…
Smoked Cheesy Sausage Jalapenos
Another easy stuffed pepper recipe, and this one starts on the Blackstone griddle.
Traeger Brats Peppers and Onions
A fun and super easy summer dinner idea for the pellet grill.
We also made corn on the cob for a complete meal.
Smoked Jalapeno Popper Chicken Bombs
Traeger Game Day Appetizers
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Traeger Chorizo Stuffed Poblanos
Equipment
- Traeger/Pellet Grill
Ingredients
- 10 ounces ground chorizo sausage
- 8 ounces cream cheese
- 1 cup shredded cheese of choice
- 1 14-ounce can corn drained
- kosher salt, pepper
- 5 poblano peppers cut in half, seeds removed
Instructions
- Set a skillet over medium heat. Add the chorizo sausage, cook 5 to 6 minutes. Drain excess grease.
- Put the chorizo in a bowl along with the cream cheese, shredded cheese, corn, kosher salt, and pepper. Mix until combined.
- Fill each poblano half with the chorizo mixture. Set your pellet grill to 350 degrees, place the stuffed peppers on the grill grate for 30 to 40 minutes.
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