- 3 TROPICAL Chorizo Mexicano
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small zucchini, chopped
- 1 cup cooked long-grain rice
- ½ cup tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 cup TROPICAL Queso Fresco Mexicano, crumbled
- 4 large poblano peppers
- ½ cup TROPICAL Crema Mexicana
Remove casings from chorizos. In 12-inch skillet, over medium-high heat, cook chorizo until well browned on all sides, stirring occasionally. With slotted spoon, remove to plate.
In same skillet, in hot oil, cook onion and zucchini about 5 minutes or until tender-crisp, stirring occasionally. Stir in rice, tomato sauce, oregano, salt and cooked chorizo. Cook 10 minutes, stirring occasionally to blend flavors.
Preheat oven to 350° F. Stir ¾ cup Queso Fresco into sausage mixture. Cut each poblano pepper lengthwise in half; remove seeds. Spoon sausage mixture into each pepper half. Place in 12- x-8-inch baking dish; sprinkle halves with remaining ¼ cup Queso Fresco. Cover with foil and bake for 20 minutes. Remove cover and bake 10 minutes longer or until peppers are tender.
To serve, drizzle with crema.