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Ingredients
- 8 large poblano peppers
- 1/2 lb. fresh uncooked chorizo sausage
- 1 cup (4 oz) crumbled cotija or queso fresco cheese
- 1 tsp fresh oregano, chopped
- 12 large eggs
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (4 oz) shredded Monterey Jack Cheese
Details
Servings 8
Preparation
Step 1
1. Broil poblano peppers on an aluminum-foil-lined baking sheet, 5 inches from heat, 5 minutes on each side or until peppers look blistered. Place peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove stem ends and seeds. Place peppers on paper towels to dry.
2. Remove sausage casing; brown chorizo in a large skillet over medium-high heat, stirring often, about 4 minutes or until meat crumbles and is thoroughly cooked.
3. Preheat oven to 375 degrees, F. Combine chorizo, cotija or queso fresco, and oregano; spoon mixture evenly into cavity of each pepper. Place stuffed peppers in a lightly greased 11- x 7-inch baking dish.
4. Whisk eggs until lightly beaten; whisk in flour, baking powder and salt. Sprinkle peppers with half the shredded cheese; pour egg mixture over peppers and sprinkle with remaining cheese.
5. Bake 30 minutes or until eggs are set but still soft and just beginning to brown.
Serve with Mexican Salsa of your choice.
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