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1
For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth.
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2
Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
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3
For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil.
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4
Add the poblano peppers, season with cumin, salt and pepper and toss to coat.
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5
Saute until the peppers are slightly soft and blistered, 5 to 7 minutes.
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6
Remove from the heat and set aside.
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7
In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks.
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8
Cook the chorizo until well browned and cooked through, 10 to 15 minutes.
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9
If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa.
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10
If your chorizo doesn't have that much fat, just add in your salsa and keep the party going.
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11
Simmer until heated through, about 5 minutes.
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12
For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
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13
Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo.
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14
On top of the chorizo place some poblanos.
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15
Smear the top bun with lots of avocado crema and serve 'em up.
