Ingredients

8 large poblano peppers
3/4 lb fresh uncooked chorizo sausage
1 c (4 oz) crumbled cotija or queso fresco cheese
1 tsp fresh oregano, chopped
12 large eggs
1/3 c all-purpose flour
1 tsp baking powder
½ tsp salt
1 c (4 oz) shredded Monterey Jack cheese

Instructions

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.

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.

Preheat oven to 375 degrees. 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 in baking dish.

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.

Bake 30 minutes or until eggs are set but still soft and just beginning to brown.

Back To Top