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1
In a large skillet, heat oil or butter over medium heat. Add onion, poblano pepper, and a pinch of salt, and cook, stirring frequently, for 8-10 minutes, or until the onions are soft. Add scallions and garlic and cook for another 30 seconds to a minute, or until the garlic is fragrant. Remove from the heat and let cool.
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2
In a large mixing bowl, beat egg thoroughly. Add the cooled onion mixture, ground chicken, chorizo, tortilla chips, smoked paprika, and salt. Mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the mixture firm up.
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3
Preheat the oven to 325u00b0 F, and position a rack in the middle. Line a baking sheet with parchment paper or greased aluminum foil. Transfer the meat mixture to the center of the baking sheet. Lightly dampen your hands with cold water, then shape the mixture into a loaf. Bake for 1 hour, or until the meatloaf is cooked through (at least 160u00b0 F internal temperature).
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4
Remove the meatloaf from the oven and let rest for at least 10 minutes before slicing. Leftovers will keep, tightly wrapped, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
