I invented this recipe for the National Cornbread Cookoff. I think it's one of the best things I've ever come up with. If you like chili rellenos, it's similar to that, but it's not fried. Poblanos are not an overly hot pepper either. I prefer the Banderita brand of Mexican Chorizo that you can find at WalMart in the Latino section.
Cornbread and Chorizo Poblano Boats
1-7.5 ounce box Martha White Yellow Cornbread Muffin Mix
1/2 cup milk
1 tablespoon mayonnaise
1 1/2 cups shredded Mexican blen cheese, divided
3 large, fresh poblano peppers
12 ounces Mexican Chorizo
1 small onion, diced
Preheat oven to 400 degrees.
Crumble the chorizo in a large skillet. Add the diced onion. Cook over medium heat until the meat is thouroughly cooked. Drain the grease and set the sausage/onion mixture aside.
Cut the poblanos in half horizontally. Trim the stem to one inch and remove the core and seeds. Set aside.
In a large bowl, combine the cornbread mix, 1/2 of the Mexican Cheese blend, milk and mayonnaise. Stir in the chorizo/onion mixture until well-combined.
Put 1/6th of the cornbread/chorizo mixture into each halved poblano pepper. Place the filled poblanos on a baking sheet or metal skillet(s). Bake for 20 minutes. Carefully remove the hot baking sheet/skillet(s) from the oven. Top the poblano peppers with the remaining Mexican shredded cheese. Cook for the final 4-6 minutes.