Scrambled Egg And Chorizo Stuffed Poblanos Recipe

Name: Scrambled Egg And Chorizo Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Poblano Peppers; 8 whole Large Eggs; 2 Tablespoons Heavy Cream; Olive Oil; 1/2 whole Red Onion, Finely Diced; 1/2 whole Yellow Onion, Finely Diced; Salt And Black Pepper To Taste; 1/2 whole Red Bell Pepper, Finely Diced; 2 cloves Garlic, Minced Or Pressed Through A Garlic Press; 1/3 pounds Ground Chorizo; 1 cup Freshly Grated Pepper Jack; Fresh Cilantro, Chopped, For Garnish

Servings: persons

4 whole Poblano Peppers
8 whole Large Eggs
2 Tablespoons Heavy Cream
Olive Oil
1/2 whole Red Onion, Finely Diced
1/2 whole Yellow Onion, Finely Diced
Salt And Black Pepper To Taste
1/2 whole Red Bell Pepper, Finely Diced
2 cloves Garlic, Minced Or Pressed Through A Garlic Press
1/3 pounds Ground Chorizo
1 cup Freshly Grated Pepper Jack
Fresh Cilantro, Chopped, For Garnish

1
Preheat broiler to high.
2
Wash and place poblano peppers on a foil-lined baking sheet. Place peppers under the broiler (in the center rack of your oven) and broil for 15-20 minutes, rotating halfway every 5-7 minutes until blistered and charred. Place directly into a bowl and cover with plastic wrap to steam. Set aside.
3
In a large measuring cup (or bowl), whisk eggs and heavy cream. Season with salt and pepper if you'd like.
4
In a large skillet, heat olive oil over medium heat. Saute onions with a pinch or two of salt until soft and translucent. Add diced red pepper and minced garlic and cook for one minute or until garlic is slightly golden. Add in the ground chorizo and cook until browned. Reduce heat to low and pour in whisked eggs. Cook low and slow until eggs are fully cooked and scrambled. Remove off of heat and let cool.
5
Preheat oven to 400u00b0F.
6
Remove peppers from the bowl and gently peel the skin off and discard. With a knife, make a slit lengthwise and remove all seeds. Stuff the peppers with scrambled egg mixture and place in a lightly oiled baking dish. Top each with a quarter cup of freshly grated cheese and bake for 20-25 minutes or until the cheese is melted and golden.
7
Once baked, let cool for 5 minutes. Top with fresh cilantro and serve.

378

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 12 ingredients. The key ingredients include: 4 whole Poblano Peppers, 8 whole Large Eggs, 2 Tablespoons Heavy Cream, Olive Oil, and more.

Yes, Scrambled Egg And Chorizo Stuffed Poblanos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Egg And Chorizo Stuffed Poblanos

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