Chiles Rellenos de Desayuno with House-Made Chorizo

Ingredients

• 4 pieces Poblano peppers, large
• 1 pound Ground pork
• 2 tablespoons Ancho chili powder
• 1 tablespoon Apple cider vinegar
• 3 cloves Garlic, minced
• 6 pieces Eggs, large
• 1.5 cups Oaxacan cheese, shredded
• 6 pieces Tomatillos, husked and halved
• 1 piece Serrano pepper
• 0.25 cup Cilantro, chopped
• 1 teaspoon Cumin, ground
• 1 teaspoon Smoked paprika

Instructions

1. 1

   Preheat broiler. Place poblano peppers and tomatillos on a baking sheet. Broil until peppers are charred on all sides, about 10 minutes. Place peppers in a sealed bag to steam for 15 minutes; peel skin, make a vertical slit, and remove seeds carefully.

2. 2

   While peppers steam, prepare the chorizo by mixing ground pork with chili powder, vinegar, minced garlic, cumin, paprika, salt, and pepper. Sauté in a skillet over medium-high heat until fully browned and slightly crispy. Drain excess fat.

3. 3

   In a separate bowl, whisk eggs and scramble them in a lightly greased pan over low heat until just set but still soft. Fold the cooked chorizo and half of the Oaxacan cheese into the eggs.

4. 4

   Blend the charred tomatillos with the serrano pepper, cilantro, and a pinch of salt to create the salsa. Simmer in a small saucepan for 5 minutes to thicken.

5. 5

   Stuff each prepared poblano pepper generously with the egg and chorizo mixture. Top with the remaining Oaxacan cheese.

6. 6

   Place stuffed peppers back under the broiler or in a 400°F oven for 5-8 minutes until the cheese is melted and bubbling. Serve immediately topped with the charred tomatillo salsa.