Scrambled Egg and Chorizo Stuffed Poblanos

I love having breakfast for dinner. Dessert for breakfast. And lunch for well… lunch I guess.

My husband 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 recipe 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 awesome… I thought today is the day we are having breakfast for dinner! So I cranked out some delicious, 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, just 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. As you can see I didn’t burn the house down, phew!


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 easy 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.


In goes the peppers and garlic. Stir for one minute until the garlic is slightly golden.


Helllloooo chorizo! 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.


Throw in a third of a pound.


Cook it all the way through then reduce the heat to low.


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


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


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


Now the peppers should be all steamed and ready to be peeled.


I’m not going to lie to you and say it’s easy. 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, just 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.


Stuff each pepper with a quarter of the egg mixture. If there are some eggs left over, I maybe had a couple spoonfuls, just go ahead and eat it. Seriously don’t waste the stuff! It’s gold!


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


Bake in a preheated 350 degree oven for about 20-25 minutes or until the cheese is melted and golden. I threw on my broiler for a few instead of adding on extra time. I was hungry… and I wanted these peppers N.O.W!


My husband topped his with a little Cholula hot sauce… I liked mine with a little chopped cilantro. These were over the top delicious! I served my stuffed pepper with some marinated tomatoes and it was the perfect dinner!

I really wish you could taste this! Next time I’m making a double batch and invite ya over!


Print Save

Scrambled Egg and Chorizo Stuffed Poblanos

Yield: 4 Peppers

Ingredients:

4 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 Freshly Grated Pepper Jack or Monterey Jack Cheese

Fresh Cilantro, chopped {for garnish}

Directions:

Preheat broiler to high.

Wash and place poblano peppers on a foil-lined baking sheet. Place peppers under broiler {in the center rack of your oven} and broil for 15-20 minutes, rotating half way every 5-7 minutes, until blistered and charred. Place directly into a bowl and cover with plastic wrap to steam. Set aside.

In a large measuring cup {or bowl}, whisk eggs and heavy cream. Season with salt and pepper if you'd like.

In a large skillet, heat olive oil over medium heat. Saute onions with a pinch or two of salt until soft and translucent. Add diced red pepper and minced garlic and cook for one minute or until garlic is slightly golden. Add in the third pound of ground chorizo and cook until browned. Reduce heat to low and pour in whisked eggs. Cook low and slow until eggs are fully cooked and scrambled. Remove off of heat and let cool.

Preheat oven to 400 degrees.

Remove peppers from the bowl and gently peel the skin off and discard. With a knife, make a slit lengthwise and remove all seeds. Stuff the peppers with scrambled egg mixture and place in a lightly oiled baking dish. Top each with a quarter cup of freshly grated cheese and bake for 20-25 minutes or until the cheese is melted and golden.

Once baked, let cool for 5 minutes. Top with fresh cilantro and serve.

 

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23 Responses to “Scrambled Egg and Chorizo Stuffed Poblanos”

  1. #
    1
    Jessica @ How Sweet — September 6, 2011 at 12:28 pm

    oh man… i wish these were my breakfast.

  2. #
    2
    Bev Weidner — September 6, 2011 at 12:38 pm

    OH. MY. GAWD.

    These little darlings have me crying and singing at the same time.

    I'm making them as soon as I regain balance in my life. WOW.

  3. #
    3
    Pretend Chef — September 6, 2011 at 4:58 pm

    Looks like we're having "brinner" tonight with this. Haha! Oh my! I can't wait to give these a try.

  4. #
    4
    Haley @ The Girly Girl Cooks — September 6, 2011 at 9:36 pm

    I will be making these. You can bet on that!

  5. #
    5
    Laurie @simplyscratch — September 6, 2011 at 11:51 pm

    Rochelle and Haley! Let me know how it goes! You're gonna love them!

  6. #
    6
    Sandra — September 6, 2011 at 11:58 pm

    I need to make this..really soon! Your photos made my mouth water..Wonderful recipe!

  7. #
    7
    Laurie @simplyscratch — September 7, 2011 at 12:03 am

    Sandra I totally know! I'm already thinking about making these again this week! ;)

  8. #
    8
    Nichole — September 7, 2011 at 12:13 am

    Yumm! Vito even said "that looks really good"

  9. #
    9
    Sabrina-eat.drink.and be merry. — September 7, 2011 at 2:03 am

    That last picture is pure heaven! this looks FANTASTIC!

  10. #
    10
    Erin — September 7, 2011 at 2:56 am

    My husband loves stuffed peppers! He might fall out of his chair if I served these. All his favorites together!

  11. #
    11
    Stephanie @ Eat. Drink. Love. — September 7, 2011 at 3:38 am

    Yum Yum Yum!! That filling sounds so good!!

  12. #
    12
    RavieNomNoms — September 7, 2011 at 4:25 am

    This looks like a great breakfast OR dinner….looks gorgeous!!

  13. #
    13
    Kimber — September 7, 2011 at 4:33 am

    Wow! This looks absolutely delicious! I can't wait to try it! Thanks for sharing!

  14. #
    14
    Kimber — September 7, 2011 at 4:33 am

    Wow! That looks absolutely delicious! I can't wait to try it! Thanks for sharing!

  15. #
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    Wanna Be A Country Cleaver — September 7, 2011 at 3:16 pm

    Oh holy crap that looks amazing!! I'm trying to find easy ways to get into peppers, they scare me cause I'm a "heat wimp" but anything stuffed with eggs and cheese has my attention! YUM> ~Megan

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    16
    Becka (The Elegant Eggplant) — September 7, 2011 at 3:50 pm

    YUM! I love breakfast for dinner too :)

  17. #
    17
    Laurie @simplyscratch — September 7, 2011 at 4:03 pm

    Megan! I was totally the same way. For me cooked peppers always turned me off. Go slow… it'll happen!

  18. #
    18
    Laura — September 7, 2011 at 6:58 pm

    I'm a huge chile rellano fan, and this looks like a fun twist on that traditional dish. Can't wait to add these to my menu one week soon!

  19. #
    19
    amanda@seegirlcook — September 7, 2011 at 8:58 pm

    this is brilliant! yum yum yummm…

  20. #
    20
    stampedconcrete — September 8, 2011 at 1:01 am

    this so delicious .. yummy ! .. thanks for the procedure ..

  21. #
    21
    Mary — September 8, 2011 at 2:40 pm

    I really like this recipe, Laurie. It looks delicious and I know my family would love it. I hope you have a great day. Blessings…Mary

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    Quirky Jessi — September 9, 2011 at 3:29 am

    I'm not thrilled with it taking so long to de-seed and such….been there, spent hours working with peppers before, ew. But they look so delicious that I'm sure it'd be worth it, hehe.

  23. #
    23
    Julia Andrus Williams — September 9, 2011 at 3:33 am

    Oh my word. I'm making these tomorrow for breakfast! Thanks for sharing!

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