Cut the tops off of your poblano peppers and clean out the seeds. Cut vertically down one side of the pepper only. Pull open a little bit an set off to the side on baking sheet.

Pre-heat oven to 375 degrees.

Dice your spanish onion and throw into skillet with your ground chorizo. Cook until meat is 3/4 of the way done.

Lay a bed of cheese in the bottom of each pepper.

Stuff each pepper with the chorizo. Pour a little enchilada sauce over each pepper.

Add more cheese to each pepper and more enchilada sauce.

Place in oven for 25-30 minutes.