Boil shell pasta, and roast bell peppers (cut in half, remove seeds first), while you prepare the rest of the dish.
In a pot, cook chorizo til browned, then add in 1/2 minced red onion and poblano pepper and cook another 5 minutes. Stir in 3/4 cup milk and 1lb american cheese and stir til melted. Stir in one can of Rotel, and the cooked pasta!
Serve in the bell pepper halves, top with crumbled tortilla chips and chopped cilantro.
Now that's a meal!
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