Brunch Perfection: Stuffed Poblano Peppers with a Twist
When it comes to brunch, it’s all about combining flavors and textures to create a dish that’s both satisfying and delicious. That’s why we’re excited to introduce you to our latest recipe: Stuffed Poblano Peppers with Chorizo and Eggs.
The Perfect Blend of Flavors
This recipe brings together the spicy kick of chorizo, the creaminess of eggs, and the crunch of fresh poblano peppers. The result is a dish that’s both familiar and excitingly new. But what really sets it apart is the quality of the ingredients. Make sure to choose 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. This step may take some time, but trust us, it’s worth it.
A Delicious Filling
While the peppers are roasting, whisk together eggs, heavy cream, and 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, and 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
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