Chiles rellenos meet huevos rancheros in this easy, make-ahead stuffed pepper recipe, perfect for brunch. A lot will depend on the type of chorizo you choose, so use a good-quality raw sausage that’s well seasoned and not too fatty. Be sure to taste the chorizo once it’s cooked and before you add it to the egg mixture, adjusting the salt and draining off excess liquid as needed. Remember to make a batch of Ancho Chile Salsa before you begin, and serve the finished peppers with a refreshing Spicy Jicama, Grapefruit, and Mango Salad.
Make-ahead note: Prepare this recipe through step 4 up to 1 day ahead. Chill, covered, and bake an extra 5 to 10 minutes.
- Yields: 4 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 40 mins
- 4 large fresh poblano peppers
- 6 large eggs
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 8 ounces Mexican-style raw chorizo
- 1 cup drained black beans
- 1 cup shredded Mexican blend or Monterey Jack cheese
- 1/4 cup sour cream
- 1/2 cup Ancho Chile Salsa (recipe link in intro)
- 1/4 cup sliced green onions
- Roast the peppers over the flame of a gas burner, under a broiler, or on a grill, turning often, until slightly softened and skins are starting to blacken, about 5 minutes. Let cool completely.
- Preheat the oven to 350°F. Grease a 9-inch by 9-inch baking dish and set aside. Whisk together the eggs, cream, and a pinch each of salt and pepper. Heat the butter in a medium nonstick frying pan. Cook the eggs, stirring often to scramble until cooked through. Transfer the eggs to a large bowl.
- Heat the oil in a large frying pan over high heat. Add the chorizo and cook, stirring often, until cooked through, about 8 minutes. Transfer the mixture to the bowl with the eggs. Add the black beans and half the cheese, stirring just to combine.
- Use the edge of a knife to scrape as much of the burnt skin from the outside of the peppers as you can, discarding it when done. Cut a small “T” in the side of each pepper using a paring knife and carefully remove the seeds with a spoon. Put the cleaned chiles into the prepared pan. Spoon the egg and chorizo mixture into each pepper, dividing evenly and using all of the mixture that will fit. Sprinkle the tops of each chile with the remaining cheese.
- Bake the stuffed chiles, uncovered, until heated through and the cheese is melted, about 10 minutes. Serve with sour cream, salsa, and green onion.