Stuffed Poblano Peppers with Chorizo and Eggs

The Perfect Blend of Flavors

This recipe combines the spicy kick of chorizo, the creaminess of eggs, and the crunch of fresh poblano peppers to create a dish that’s both satisfying and delicious.

When choosing ingredients, make sure to select a good-quality raw chorizo that’s well seasoned and not too fatty, as it will make all the difference in the flavor department.

Preparation is Key

To get started, roast the poblano peppers over an open flame or under the broiler until they’re slightly softened and the skin starts to blacken. Let them cool completely before scraping off the burnt skin and removing the seeds.

A Delicious Filling

While the peppers are roasting, whisk together:

eggs
heavy cream
a pinch of salt and pepper

Cook the eggs in a medium non-stick pan until they’re scrambled and cooked through. Then, heat some oil in a large frying pan over high heat and cook the chorizo until it’s browned and cooked through. Combine the eggs, chorizo, black beans, and half the cheese in a large bowl, stirring just to combine.

Assembly and Baking

Once the peppers are prepared, fill them with the egg and chorizo mixture, dividing it evenly among the four peppers. Sprinkle the tops with the remaining cheese and bake in a preheated oven at 350°F for about 10 minutes, or until the cheese is melted and bubbly.

The Finishing Touches

Serve the stuffed peppers with:

• a dollop of sour cream
• a spoonful of Ancho Chile Salsa
• a sprinkle of green onions

The combination of flavors and textures is sure to impress your brunch guests.

Make-Ahead Tips

To make this recipe even more convenient, prepare it through step 4 up to a day ahead. Chill, covered, and bake an extra 5 to 10 minutes when you’re ready to serve.

Ingredients

• 4 large fresh poblano peppers
• 6 large eggs
• 2 tablespoons heavy cream
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 8 ounces Mexican-style raw chorizo
• 1 cup drained black beans
• 1 cup shredded Mexican blend or Monterey Jack cheese
• 1/4 cup sour cream
• 1/2 cup Ancho Chile Salsa
• 1/4 cup sliced green onions