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1
In a large skillet heat the olive oil and, when hot, saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes.
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2
Add the garlic, Southwest Essence, salt, and oregano and cook for 2 minutes.
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3
Remove from the heat and allow to cool to room temperature.
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4
Preheat the oven to 350 degrees F.
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5
In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix gently but thoroughly until well-combined.
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6
Transfer the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.
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7
Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a food processor and process until smooth.
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8
Spoon about 2/3 of the glaze evenly over the top of the meatloaf and reserve the remaining sauce on the side.
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9
Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour.
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10
Remove from the oven and allow to rest for about 10 minutes before serving.
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11
When ready to serve, slice into 3/4-inch thick slices and serve with the Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might like a bit more sauce.
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12
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch.
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13
Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes.
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14
Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water.
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15
Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper.
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16
Using a potato masher, mash to the desired consistency.
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17
Add the cheese and stir until melted and creamy.
