Yep you read that right. Prepare to be amazed because this dish is gonna knock your socks off. Do you see my little Shar-Pei cup? Ain’t it cute????
4 large poblano peppers
1 galllon zip lock bag
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 pound chorizo or ground turkey for GF
1/4 medium yellow onion, diced
2 cloves garlic, minced
1/4 cup chopped cilantro
1 cup shredded cheese
First step, turn the broiler on. Wash the peppers and place them on a baking sheet.
Cook 5 min each side. Look at these. I’m getting butterflies just looking at these!
Place peppers in a ziploc bag. Seal it up and let the heat do it’s magic. This takes about 20 minutes.
While you wait for the peppers to finish their steam bath, let’s make the filling. Heat up a skillet and toss in the chorizo, onion and garlic. Let cook through.
Crack the eggs in a bowl and beat them. Pour into the chorizo mix.
Combine the mix and let it sit a minute. Cook eggs to to the doneness that makes you happy. Stir in cilantro and remove from heat. Meanwhile, let’s skin the peppers. Remove them from the bag. Oooh wrinkles! This is the only time wrinkles should make you this excited.
Give your peppers a skin peel. Yeah this is a little messy.
Cut the tops off, carefully slice down the middle on one side. Don’t cut through to the other side or you’ll mess it up. Believe me you do not want to do that.
Remove the seeds. Place on a greased baking sheet.
Fill with the egg mixture.
Add the cheese.
Broil until cheese is melted. Top with salsa and enjoy.
Dom approived recipe. So approved, I was scolded for sharing. Ladies, that’s a good thing.
Thank you to my new cookbook from the library, Homesick Texan by Lisa Fain. Hope you’re ready for more delish recipes to follow from this book.