Name: Home Kitchen Scrambled Egg Chorizo Stuffed Poblanos
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 4 large poblano peppers; 1/2 red onion (diced small); 1/2 yellow onion (diced small); 1/2 red bell pepper (diced small); 2 garlic cloves (minced or pressed through a garlic press); olive oil; 8 large eggs; 2 tablespoon heavy cream; 1/3 pound ground chorizo; 1 cup grated pepper jack (or monterey jack cheese); chopped cilantro (for serving)

Breakfast simply got savory with these Scrambled Egg Chorizo Stuffed Poblanos! In this method, poblano peppers are roasted and stuffed with scrambled eggs, bell peppers and chorizo sausage before being topped with cheesed baked!

A regular here having breakfast for dinner. Dessert for breakfast. And lunch for well… lunch I guess.

A regular at dinner and I were recently given a few garden fresh poblano peppers and I instantly knew what I was going to make with them. I’ve had this method brewing in my brain for a while now! And since poblanos are pretty agreeable with most people’s pallets being that they’re not too spicy, deliciously smoky when roasted and ummm reliable… I thought today is the day we are having breakfast for dinner! So I cranked out some flavor-packed, stuffed, breakfast poblanos!

OH! And a huge THANK YOU to Ken for hooking us up with these peppers! They were the bomb!

Preheat the broiler on high then wash and place on a foil lined parchment paper. Once your oven is ready to go place the sheet pan on the middle rack and roast until charred. About 15-20 minutes, only be sure to rotate them half way every 5-7 minutes to get them charred all over. Oh! And please use tin foil because… broiler + parchment paper = you’re homeless. How could I forget this?

So you’re going to need some onions, peppers and garlic!

Why all that jazz is going on in the oven, I diced up half of the red onion, yellow onion and red pepper. Keep the dice on the small side for even cooking k?

Remove the peppers once they are blistered and charred.

Immediately place them in a bowl and cover with plastic wrap or place in a paper bag and close it tight so it can do its thing.

While the peppers are steaming, place 8 whole eggs into a bowl… I like to use a measuring cup, it makes for unfussy pouring and less of a chance I spill it all over the place.

Pour in a little heavy cream. I eyeball it… but around 2 tablespoons.

In a large pan over medium heat, I added a little olive oil and sauteed the onions, sprinkled with a little kosher salt, until soft translucent.

Next, add in the peppers and garlic. Stir for one minute until the garlic is slightly golden.

Now you’re not going to need a whole pound of this, only about a third. I wrap the rest of it up and freeze it for later. This chorizo is a Mexican-style ground pork sausage that is usually made with chili peppers. My chorizo says that it’s HOT… but I didn’t think so, but use whatever heat level you’re comfortable with.

Then add in a third of a pound.

Next cook it all the way through then reduce the heat to low.

Then once the pan had a chance to cool down, slowly pour the eggs directly into the sausage and onion mixture.

Next, cook the eggs low and slow, scraping the pan until the eggs are scrambled.

Then remove off of the heat and set aside to cool a tad.

Next, the peppers should be all steamed and ready to be peeled.

I’m not going to lie to you and say it’s unfussy.

It did take me about 20 minutes to peel and remove all the seeds for these four peppers. I’m sure with practice it would or could get better. What I can tell you is that you don’t need gloves for these peppers, simply take your time. I made a long slit to get in and remove the seeds, then I carefully turned the pepper inside out and scraped out any stragglers. They may tear a little but that’s okay, nobody will care once they see what’s for dinner… or breakfast. Brinner? No. That’s dorky.

Next, stuff each pepper with a quarter of the egg mixture.

Then top with some freshly grated pepper jack cheese. Monterey Jack is fine too. I use about a quarter cup shredded on each pepper.

Finally, bake in a preheated 350° oven for about 20-25 minutes.

A regular at dinner topped his with a little Cholula hot sauce… I liked mine with a little chopped cilantro. These were over the top savory! I served my stuffed pepper with some marinated tomatoes and it was the reliable dinner!