Chicken Chili Verde Sausage and Pepper Tacos

Ingredient List

  • 1 package (4 links) Seemore Chicken Chili Verde Sausages
  • 2 large poblano peppers
  • 8 oz (1 cup) manchego cheese
  • 4 medium flour tortillas
  • Pickled onions and guacamole, for serving


Preheat the grill to 350 degrees.

Cut the tops off of the poblano peppers, removing all the seeds. Cut the queso manchego into strips and stuff the peppers with the cheese. Grill the stuffed peppers on all sides until nicely charred, then remove from the heat and chop up. Set aside.

Grill each sausage about 2 min per side, until charred. Remove from the heat and split open - butterflied. Place the butterflied sausages in a skillet, cooking for about another 2 minutes per side. Remove the sausages and add the chopped cheese and poblano peppers. Once the cheese has fully melted, add it to the warm flour tortilla, followed by the sausages, pickled onions, and topped off with fresh guacamole salsa. 

Other notes: You can use Queso Oaxaca as a substitute, and you can use corn tortillas if you wish. The fresh guacamole salsa is very easy to make - just throw all these ingredients (2 avocados, 3 tomatillos, 2 tbsp cilantro, juice of 1 lemon, 1 jalapeño pepper, 1 serrano pepper, 2 garlic cloves, 1/4 sweet onion, salt and pepper to taste) in a blender and blend until smooth. Makes sure to remove the husks from the tomatillos and the seeds from the avocados. 


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