Chorizo Stuffed Poblano Peppers

...or spicy heaven on Earth?  Yeah, they really are, I swear.  Hi, it's me, that person that loves to cook yet has 3,657,982 other things that seem to interfere lol.  Anyway, I decided to indulge myself a bit and finally cook something new this Labor day weekend.  As I have done many times, I looked around for recipes, found inspiration but not exactly what I wanted, and created my own.  And, oh, how glad I am that I did!  It's so easy and tasty...yep, another 10...and I already want to make it again!  Enjoy :)  P.S. I wasn't sure if it would turn out, so I only have a pic of the end result for now; will post step pictures after next time I make.

Ingredients:

4 poblano peppers
12 oz. mild (or spicy, if you like) chorizo sausage, casings removed
6 oz. tomato sauce
heavy cream (I did not measure--am guessing around 1/4 to 1/3c.)
1 T. taco seasoning (I use McCormick brand)
Shredded Chihuahua cheese, to taste/for topping (I think I used around 2 oz.)

Instructions:

1. Turn broiler on HI.  Cut poblanos in half lengthwise, remove seeds, and place on a broiler pan.  Broil with cut side up for 5-7 min., then turn over and broil for additional 4 min.

2. Remove from oven and place poblanos in a plastic zip bag.  Let them rest for a few minutes, then remove and peel off loose skin pieces.

3. In a large skillet over medium-high heat, cook chorizo sausage, chopping into crumbles as you cook it.  Drain off fat from skillet.

4. Add tomato sauce, cream, and taco seasoning to skillet.  Stir and cook for around 2 minutes more (I did not time this).

5. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  Place poblanos cut side up on prepared sheet, then fill each with chorizo mixture.

6. Top each filled pepper with cheese, then return to broiler for 2-3 minutes (until cheese has melted).  Serve with desired side and enjoy! (I served with Rice-A-Roni Mexican Rice and chips and salsa, mmm!  Oh, and a margarita to drink :D )