Chorizo-Stuffed Poblano Peppers with Salsa Black Beans & Poached Eggs Recipe

Name: Chorizo-Stuffed Poblano Peppers with Salsa Black Beans & Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chorizo Mixture; Mexican chorizo; 1-1/2 qt. potatoes, shredded; 1-1/2 cups grape tomatoes, halved; 27 each medium to large poblano chiles, roasted, peeled; PHILADELPHIA Original Cream Cheese, softened; Salsa Black Beans; 3 cups heavy cream; 1-1/2 cups salsa; 3 qt. canned black beans, rinsed; PHILADELPHIA Original Cream Cheese, cubed; Assembly; 2 doz. eggs, poached; 1-1/2 cups salsa; 1/4 cup green onions, chopped; to taste ground black pepper

Servings: persons

Chorizo Mixture
Mexican chorizo
1-1/2 qt. potatoes, shredded
1-1/2 cups grape tomatoes, halved
27 each medium to large poblano chiles, roasted, peeled
PHILADELPHIA Original Cream Cheese, softened
Salsa Black Beans
3 cups heavy cream
1-1/2 cups salsa
3 qt. canned black beans, rinsed
PHILADELPHIA Original Cream Cheese, cubed
Assembly
2 doz. eggs, poached
1-1/2 cups salsa
1/4 cup green onions, chopped
to taste ground black pepper

1
Chorizo Mixture: Cook chorizo, potatoes and tomatoes on medium-high heat 8 to 10 min.
2
or until chorizo is done, stirring occasionally.
3
Transfer to bowl.
4
Dice 3 chiles (or 1 chile for trial recipe).
5
Add 2 cups diced chiles (or 1/3 cup diced chiles for trial recipe) to chorizo mixture.
6
Reserve any remaining diced chiles for another use.
7
Add cream cheese to chorizo mixture; beat until well blended.
8
Make lengthwise slit down sides of remaining chiles; carefully remove seeds.
9
Fill each chile with about 1/2 cup chorizo mixture; place in half-sheet pans.
10
Bake in 350 degrees F convection oven 10 to 12 min.
11
or until heated through (165 degrees F).
12
Salsa Black Beans: Process cream, salsa and beans in food processor or blender until almost smooth; pour into large skillet.
13
Add cream cheese; cook on medium-low heat 8 to 10 min.
14
or until cream cheese is melted and mixture is well blended, stirring occasionally.
15
For each serving: Spoon heaping 1/3 cup Salsa Black Beans onto serving plate.
16
Place 1 stuffed chile partially on beans; top with 1 egg, 1 Tbsp.
17
salsa and 1/2 tsp.
18
onions.
19
Season with a pinch of black pepper.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chorizo Mixture, Mexican chorizo, 1-1/2 qt. potatoes, shredded, 1-1/2 cups grape tomatoes, halved, and more.

Yes, Chorizo-Stuffed Poblano Peppers with Salsa Black Beans & Poached Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chorizo-Stuffed Poblano Peppers with Salsa Black Beans & Poached Eggs

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