This post is sponsored by Wines of Garnacha/Grenache but the content and opinions expressed here are my own.
A Culinary Journey: My Enduring Love for Mexican Flavors
My passion for spicy food and bold flavors is a cherished inheritance from my father. Growing up, his global travels opened our home to a kaleidoscope of cultures and cuisines, but it was Mexican food that truly captured my heart. While our annual birthday tradition of dining at Chi Chi’s might not have been the pinnacle of authentic Mexican fare, it ignited a lifelong adoration for its vibrant tastes and comforting warmth. Even today, if given the choice, I’d opt for a lively Mexican restaurant over Italian pasta any day of the week. Just hand me a basket of warm, crispy tortilla chips and a bowl of salsa, and I’m in culinary heaven!
This deep appreciation for Mexican cuisine is precisely what inspired this recipe for Chorizo and Corn Stuffed Poblano Peppers. My favorite dish to order, the classic Chile Rellenos, served as the creative spark. However, I wanted to craft a lighter, healthier version that retained all the incredible flavors without the deep-frying. The result is a baked wonder that offers all the satisfaction and spice you crave, reimagined for a home kitchen.
The Versatility of Poblano Peppers: Beyond the Fryer
Poblano peppers are truly a culinary marvel. Known for their mild heat and rich, earthy flavor, they are the perfect canvas for a variety of fillings. While often associated with the deep-fried indulgence of Chile Rellenos, poblanos are incredibly versatile when roasted. Roasting them brings out their natural sweetness, softens their texture, and makes them easy to peel, preparing them beautifully for stuffing.
I once had an unforgettable experience at a local restaurant where they served the most incredible stuffed poblano peppers. Their rendition featured a decadent filling of white cheddar mashed potatoes and chorizo, all nestled atop a bed of aromatic ancho rice. While this particular recipe embraces a more classic, vibrant filling of chorizo, corn, and cheese, that unforgettable dish has certainly sparked an idea! I can already promise you that the very next time I prepare stuffed poblanos, I’ll be experimenting with a creamy mashed potato filling and will undoubtedly share my findings. The beauty of the poblano lies in its adaptability, allowing for endless creative possibilities.
Pairing Perfection: Introducing the Wines of Garnacha/Grenache
Choosing the right beverage can elevate any meal, and for this Chorizo and Corn Stuffed Poblano Peppers recipe, I sought a wine that could stand up to its bold, spicy flavors. My choice was a classic pairing: Domaine Cabirau, a remarkable blend known for its intense black fruit flavors underscored by spicy and peppery notes. It was the absolute perfect companion for the robust heat and richness of the chorizo and the subtle sweetness of the corn.
This exquisite wine, along with several other fantastic varieties, was introduced to me by the “Wines of Garnacha/Grenache” collective. Their dedication to showcasing the quality and versatility of this ancient grape has truly opened my eyes – and my palate – to some new favorites.
The Story of Garnacha/Grenache: A Timeless Grape
Every great wine has a fascinating backstory, and Garnacha, also known as Grenache, is no exception. This grape holds the esteemed title of being one of the world’s oldest and most widely planted wine grapes. Its ancestral home lies in eastern Spain, but its incredible adaptability has led to its widespread cultivation across southern France (where it’s known as Grenache), Italy, and beyond. It is, without a doubt, the quintessential Mediterranean grape, thriving in warm, sun-drenched climates and expressing its unique character through the diverse terroirs it inhabits.
My discovery of these European quality wines was a delightful surprise. Beyond their exceptional taste, I was particularly impressed by their affordability. They offer an incredible range of complex aromas and flavors, all while maintaining a consistently high standard of quality. It’s no wonder they are rapidly gaining popularity across America. The global appreciation for this grape is so significant that it even has its own celebration day: #GrenacheDay, observed annually on September 15th.
What truly sets these wines apart, however, is not just their superb character but also their commitment to sustainable practices. Many Garnacha/Grenache producers prioritize environmental stewardship, limiting the use and diffusion of chemicals in their vineyards. This dedication to ecological balance makes enjoying a glass of Garnacha/Grenache an even more rewarding experience – it’s a win for your palate and a win for the planet!
For this specific Chorizo and Corn Stuffed Poblano Peppers recipe, my go-to choice was the Domaine Cabirau. Its robust structure and nuanced spice profile made it an ideal match for the savory and slightly fiery filling. But my exploration didn’t stop there. I also fell head over heels for the Les Vignes de Bila-Haut, a white variety that captured my preference for lighter wines. Its intriguing aromas of black cherry were a delightful surprise, and I’ve already made plans to stock up on this gem!
Elevate Your Evening: A Girls’ Night In Wine Tasting Guide
This Friday, I’m hosting a special “Girls’ Night In” featuring a curated tasting of five exquisite Garnacha/Grenache wines. It’s the perfect opportunity to explore the diverse expressions of this remarkable grape, complemented by thoughtfully selected pairings. Here’s my guide to making your own wine tasting night truly special:
1. Domaine Cabirau – Côtes du Roussillon
- **Tasting Notes:** This medium-bodied wine is a harmonious blend where the backbone of Syrah and Carignan perfectly allies with the opulent Grenache. It bursts with intense black fruit flavors, beautifully complemented by aromatic hints of mountain herbs. It’s a wine that strikes a delicate balance between powerful intensity and subtle elegance.
- **Perfect Pairing:** Given its spicy and herbaceous undertones, this wine is magnificent with flavorful, slightly fiery dishes. Consider serving it alongside spicy stuffed mushrooms, where the earthy mushrooms and piquant filling resonate with the wine’s character, or a spiced nut mix that highlights its peppery components.
2. DON RAMON GARNACHA IMPERIAL “ROBLE”
- **Tasting Notes:** This “Roble” (oak-aged) Garnacha undergoes a brief yet impactful 6-month aging period in American oak barrels. This process imparts an intense and complex aroma profile, revealing rich tones of ripe red and black fruits. These fruit notes are beautifully interwoven with refreshing spiced nuances, creating a truly captivating bouquet.
- **Perfect Pairing:** The subtle oak influence and rich fruit make this wine an excellent match for savory, char-grilled flavors. I recommend pairing it with a selection of roasted vegetables, especially those cooked off the grill, which will echo its smoky depth. Serve with a luxurious aioli for dipping to add a creamy contrast that beautifully complements the wine’s structure.
3. Las Rocas Garnacha
- **Tasting Notes:** Possessing a vibrant red color, this wine hints at its luscious character even before the first sip. On the palate, it delivers a velvet-smooth and remarkably tasty experience, unfolding with rich dark cherry and blackberry aromas and flavors. This is a well-structured wine, where elegant nuances of oak seamlessly integrate with round tannins, culminating in a rich, fruit-forward finish that lingers beautifully.
- **Perfect Pairing:** The opulent dark fruit profile and subtle sweetness of Las Rocas Garnacha make it an unexpected yet delightful partner for desserts. Pair it with dark chocolate truffles, where the wine’s rich berry notes will enhance the bittersweet complexity of the chocolate, adding an extra layer of sweetness and sophistication to your dessert spread.
4. Les Vignes de Bila-Haut
- **Tasting Notes:** Crafted from a blend of 50% Grenache, 40% Syrah, and 10% Carignan sourced from a mix of the estate’s distinct terroirs, this wine is aged in concrete tanks and stainless steel to preserve its vibrant fruit. It offers a rich, concentrated, and serious feel, showcasing fabulously pure notes of blackberries, black raspberries, and crushed rock, with a hint of melted licorice.
- **Perfect Pairing:** The intensity and dark fruit character of this wine make it a fantastic companion for savory, rich dishes. A Brie & Pear Pizza or a Four Cheese White Pizza would be an exceptional pairing. The creamy cheeses and subtle sweetness of the pear or the rich medley of cheeses will beautifully contrast and complement the wine’s depth and fruit-driven profile.
5. Senda
- **Tasting Notes:** Fresh and intensely aromatic, Senda truly embodies the spirit of the Garnacha terroir from the prestigious Las Moradas estate. It displays an attractive and stable cherry-red color. This wine beautifully reveals the typical characteristics of the Garnacha variety: delicate floral aromas mingle with notes of ripe plum and low mountain scrub, all set against a distinct mineral background characteristic of granite-based soil. The vibrant personality of the fruit shines through, with subtle hints of oak gracefully enhancing the overall experience without overpowering it.
- **Perfect Pairing:** The freshness, fruit-forward nature, and subtle mineral notes of Senda make it an ideal pairing for savory cured meats and rich cheeses. Serve it with slices of Parmigiano Reggiano, whose nutty and salty notes will harmonize with the wine’s fruit, and delicate slices of prosciutto di Parma, where the savory meat will highlight the wine’s elegant fruit and floral undertones.
I genuinely encourage you to embark on your own discovery journey with the Wines of Garnacha/Grenache. Gather your closest friends, prepare some delicious munchies, and celebrate #GrenacheDay (or any day!) in style with these accessible yet high-quality wines from Spain and France. It’s an experience that promises both enjoyment and affordability.
And for an unforgettable and budget-friendly date night in, whip up these tantalizing Chorizo and Corn Stuffed Poblano Peppers and uncork a bottle of that exquisite Domaine Cabirau. It’s a combination guaranteed to create delicious memories.
Chorizo and Corn Stuffed Poblano Peppers
Prep
Cook
Total
Author
Megan | Strawberry Blondie Kitchen
Yield
10 servings
These easy and delicious Chorizo and Corn Stuffed Poblano Peppers are filled with spicy chorizo, corn and cheese for one flavorful dish that is pure Mexican comfort food!
Ingredients
- 10 large poblano peppers
- 6 ounces Mexican chorizo
- 1/2 cup Canned Chipotle White Corn
- 2 tablespoons cornmeal
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1 cup cream style corn
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup pepper jack cheese, shredded
- 4 oz Queso fresco and cilantro for garnish, if desired
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with foil. Place peppers onto foil and roast in oven for 25 minutes, flipping once half way through. Place peppers into a resealable container, place on the lid and allow to steam. When cool to the touch, remove peel. Reduce oven temperature to 350 degrees F.
- In a medium skillet, brown chorizo and then move to a paper towel lined plate to remove excess fat.
- Into a medium bowl combine remaining ingredients and stir in chorizo. Set aside.
- Cut a slit into each pepper to make a pocket. Remove membranes and seeds but leave stem intact.
- Place peppers onto a foil lined baking sheet and place filling inside. Bake in the oven for 20 minutes.
- Top with crumbled queso fresco and/or cilantro
Courses
Dinner
Cuisine
Mexican
Nutrition Facts
Serving Size
1 serving
Amount Per Serving | ||
|---|---|---|
Calories | ||
% Daily Value | ||
Total Fat | 15% | |
Saturated Fat | 25% | |
Cholesterol | 17% | |
Sodium | 13% | |
Total Carbohydrates | 5% | |
Dietary Fiber | 16% | |
Sugars | ||
Protein | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Customizing Your Stuffed Poblano Peppers
One of the best aspects of this Chorizo and Corn Stuffed Poblano Peppers recipe is its adaptability to your personal taste. If you prefer a milder dish, simply swap the chipotle white corn for a regular can of sweet corn. The original recipe, as written, offers a delightful amount of spice which truly harmonized with the robust profile of the paired Garnacha wine. We love to finish ours with a generous crumbling of fresh queso fresco, a sprinkle of vibrant chopped cilantro, and a dollop of zesty pico de gallo for an explosion of flavors and textures. My husband and I both thoroughly enjoyed these peppers, and I’m confident they will become a cherished recipe in your home too!