Best 4 Chorizo Green Chile Stuffing Recipes

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Chorizo green chile stuffing is a delicious and savory dish that can be served as a main course or a side dish. It is a combination of cooked chorizo, green chiles, spices, and bread crumbs, all of which are stuffed into a roasted poblano pepper. This dish is perfect for any occasion, whether you are having a party or a casual dinner with friends and family. The unique flavors of the chorizo, green chiles, and spices come together to create a flavorful and satisfying dish that will surely be a hit with everyone who tries it.

Here are our top 4 tried and tested recipes!

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

EMERIL LAGASSE CHORIZO STUFFING



Emeril Lagasse Chorizo Stuffing image

Provided by Emeril Lagasse

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup chopped green bell pepper
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
Pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, casings removed, crumbled
1 cup chopped yellow onion
1 cup chopped celery

Steps:

  • Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

GREEN CHILI STUFFING



Green Chili Stuffing image

Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.

Provided by swissms

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups finely chopped onions
2 cups finely chopped celery
8 tablespoons unsalted butter
2 (4 ounce) cans chopped mild green chilies (including juice)
2 pickled jalapeno peppers, minced (about 1 tablespoon, to taste)
3/4 teaspoon chili powder
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons ground cumin
salt, to taste
ground black pepper, to taste
1 cup finely chopped pecans, toasted lightly
1 lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)
3/4 cup low sodium chicken broth (omit chicken broth if using to stuff a turkey)
2 tablespoons unsalted butter, cut into small pieces (omit if using to stuff a turkey)

Steps:

  • In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
  • Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
  • Note: if using to stuff a turkey, cool completely before stuffing the turkey.
  • Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.

Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)



Green Chiles Rellenos (Stuffed Green Chiles) image

Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.

Provided by jackieblue

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

10 green chili peppers
10 ounces longhorn cheese or 10 ounces monterey jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Steps:

  • Cut cheese into slices 1/2" thick and the length of the chili.
  • Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
  • Dip in batter and fry in hot oil or lard until golder brown.
  • Drain and serve.
  • May be garnished with green chili sauce if desired.
  • To make batter, combine flour, baking powder, salt and cornmeal.
  • Blend milk with egg;then combine milk and egg mixture with dry ingredients.
  • Add more milk if necessary for smooth batter.
  • Using a spoon, dip stuffed chilies in batter.

Tips:

  • Start with high-quality ingredients. Fresh chorizo, green chiles, and cornbread are essential for a flavorful stuffing. If you can, use homemade cornbread for the best results.
  • Don't overcook the chorizo. Cook it until it is just cooked through, but not dry. Overcooked chorizo will make the stuffing tough.
  • Use a variety of textures in the stuffing. The combination of soft cornbread, crispy chorizo, and tender green chiles creates a delicious and interesting texture.
  • Season the stuffing generously. Use a combination of salt, pepper, and other spices to taste. You can also add a splash of hot sauce for a little extra kick.
  • Let the stuffing rest before serving. This will allow the flavors to meld and the stuffing to set. For the best results, make the stuffing a day ahead of time and let it rest overnight in the refrigerator.

Conclusion:

Chorizo green chile stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover chorizo and cornbread, and it can also be made ahead of time, making it a convenient option for busy weeknights. Whether you are serving it with turkey, chicken, or pork, this stuffing is sure to be a hit.

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