I hosted a Mexican-themed pool day for friends and served these Traeger Chorizo Stuffed Poblanos as an appetizer — they were a huge hit!
This is a perfect game-day recipe for the Traeger pellet grill and an easy crowd-pleaser.
I love anything with poblano peppers, and pairing them with spicy chorizo makes these irresistible.
How to make Traeger Chorizo Stuffed Poblanos
Start by slicing poblano peppers in half lengthwise and removing the seeds and ribs. Poblanos are mild, so a few seeds won’t make them overly spicy if you miss any.
Heat a large skillet over medium and cook the ground chorizo, breaking it up as it browns. When cooked through, drain any excess grease.
In a bowl, mix the warm chorizo with softened cream cheese, drained corn, shredded cheese, and chopped cilantro. Season lightly with kosher salt and black pepper. Room-temperature cream cheese blends more easily for a smooth filling.
Spoon the chorizo mixture into each poblano half, filling them generously.
Preheat your Traeger or other pellet grill to 350°F (175°C). Place the stuffed poblanos directly on the grill grates and smoke/roast for 30–40 minutes, until the peppers are tender and the filling is hot and bubbly.
Remove from the grill and let cool slightly before serving. These are fantastic warm and still great reheated the next day.
Traeger Chorizo Stuffed Poblanos were super tasty and the leftovers were even better the next day!
They were a hit at our pool day — everyone loved them. They’re flavorful, smoky, and easy to eat as a handheld appetizer.
If you like Traeger Chorizo Smoked Poblanos, you might also like these recipes…
Smoked Cheesy Sausage Jalapenos
Another easy stuffed pepper recipe that starts on the Blackstone griddle — a great alternative if you want a different pepper and filling.
Traeger Brats, Peppers and Onions
A simple, flavorful summer dinner for the pellet grill. Pair with grilled 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
Cheri Renee
Equipment
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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
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Set a skillet over medium heat. Add the chorizo sausage and cook 5–6 minutes, breaking it up as it cooks. Drain excess grease.
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Combine the chorizo with the cream cheese, shredded cheese, and drained corn. Season with kosher salt and pepper and mix until well combined.
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Fill each poblano half with the chorizo mixture. Preheat your pellet grill to 350°F and place the stuffed peppers on the grate for 30–40 minutes, until tender and heated through.