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1
Roast the peppers over the flame of a gas burner, under a broiler, or on a grill, turning often, until slightly softened and skins are starting to blacken, about 5 minutes.
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2
Let cool completely.
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3
Preheat the oven to 350 degrees F. Grease a 9-inch by 9-inch baking dish and set aside.
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4
Whisk together the eggs, cream, and a pinch each of salt and pepper.
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5
Heat the butter in a medium nonstick frying pan.
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6
Cook the eggs, stirring often to scramble until cooked through.
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7
Transfer the eggs to a large bowl.
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8
Heat the oil in a large frying pan over high heat.
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9
Add the chorizo and cook, stirring often, until cooked through, about 8 minutes.
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10
Transfer the mixture to the bowl with the eggs.
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11
Add the black beans and half the cheese, stirring just to combine.
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12
Use the edge of a knife to scrape as much of the burnt skin from the outside of the peppers as you can, discarding it when done.
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13
Cut a small T in the side of each pepper using a paring knife and carefully remove the seeds with a spoon.
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14
Put the cleaned chiles into the prepared pan.
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15
Spoon the egg and chorizo mixture into each pepper, dividing evenly and using all of the mixture that will fit.
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16
Sprinkle the tops of each chile with the remaining cheese.
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17
Bake the stuffed chiles, uncovered, until heated through and the cheese is melted, about 10 minutes.
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18
Serve with sour cream, salsa, and green onion.
