O.M.G, I have gone to breakfast heaven. Don’t send help, because I do not want to share. Nope, nope, nope. I’m toe-ohh-tally going to scarf down the other stuffed poblano before Boy gets home. Or before anyone can catch me red handed.
Have I mentioned before that I am a messy eater? My dad use to always say, “You can dress her up, but you can’t take her out.” I can’t help it… I am like a rabid dog around good food… all foamy at the mouth and yearning at the chance to sink my teeth into, and devour, the delectable meal that is my prey.
These poblanos are out of this world good, I messily devoured every last morsel, and then proceeded to lick my fingers clean. Stuffed to the brim with crispy roasted sweet potato hash, perfectly scrambled eggs and chorizo queso. Topped with more freshly grated jack cheese and baked to bubbly, fantastic perfection. Then, garnished with pico de gallo, drizzled with Sriracha, and sprinkled with cilantro. Seriously, it is tasty beyond words.
Are you like me and unfortunately allergic to egg yolks? Use all egg whites. I did and it was scrumptious!Maybe you are in a hurry, or pressed for time, and don’t want to make your own sweet potato hash. Simply use store bought instead.
Want to go a more classic route? Try stuffing the poblanos with hash browns and diced bacon.I love endless possibilities. Almost as much as I love these breakfast (lunch or dinner) stuffed poblanos. I hope you are your family enjoy these as much as I did! Cheers!
- 2 Large Sweet Potatoes – cut into ½’’ dice (should yield about 2 cups)
- 2 TBS White Wine Vinegar
- 2 TBS Salt
- 3 oz . Ground Chorizo
- 2 TBS + 2 tsp Extra Virgin Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tsp Cumin
- ¼ tsp Paprika
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- 4 Scallions – white and green parts , roughly chopped
- 1 small Shallot – small dice
- 4 Poblano Peppers
- 8 Eggs
- 2 TBS Half and Half
- ½ Cup Homemade Chorizo Queso Fundido or Store bought Queso
- Heaping ¼ Cup (= 4 TBS) Jack or Mexican Cheese – grated, divided
- Pico De Gallo , for serving (optional)
- Sriracha , for serving (optional)
- Cilantro , for garnish (optional)
Place cubed sweet potatoes in a large saucepan and cover with cold water by 2’’. Add vinegar and salt. Bring water to a boil over high heat. Once boiling, reduce heat to a simmer and cook potatoes until they are just about tender, 5 minutes. Transfer potatoes to a colander to drain.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Place poblanos on baking sheet and roast until skin is blistered all over, about 20 minutes, turning poblanos over half way through cooking time.
Transfer poblanos to a large bowl, cover tightly with plastic wrap, and allow to steam for 10 minutes (this will make the skins easier to peel off).
Peel and remove charred skin from poblano peppers. Use a paring knife to make a slit down the center, lengthwise, and remove all seeds and innards from the poblanos. Transfer poblanos, slit side up, back to aluminum lined baking sheet and set aside.
While potatoes are draining and poblanos are roasting, Heat a cast iron skillet or medium sized skillet over medium heat. Add chorizo and cook through, about 5 minutes, using the flat edge of a spatula to break up pieces.
Reserving chorizo dripping in pan, use a slotted spoon to remove chorizo to a paper towel lined plate to drain. Transfer to a large mixing bowl and set aside.
Increase heat to medium high and add 2 TBS extra virgin olive oil.
Add drained potatoes and cook, stirring occasionally until crispy and browned on all sides, about 15 minutes. Add salt, pepper, cumin, paprika, onion powder and garlic powder. Toss to coat potatoes thoroughly. Transfer potatoes to bowl with chorizo.
Add remaining 1 ½ tsp olive oil to pan and increase heat to high. When oil is hot and shimmering, add scallions and shallot. Season with salt and pepper. Cook, stirring occasionally, until charred all over, about 2-3 minutes. Transfer scallions to bowl with chorizo and potatoes.
Toss contents of mixing bowl well and set aside.
Crack eggs into a large bowl, add half and half, and season well with salt and pepper. Whisk, until eggs are light and frothy.
Lower heat under skillet to medium. Pour the egg mixture into the skillet and cook, stirring, until the eggs are almost cooked through, about 2 minutes. (You want them undercooked because they will cook to completion in the oven) Stir in the queso fundido and remove from heat.
Reduce oven temperature to 400 degrees.
Use a large spoon to scoop about ½ cup hash mixture into each poblano pepper (more or less depending on the size of your peppers).
Scoop 1/4th of the egg mixture into poblano on top of the hash (more or less depending on the size of your pepper).
Top each poblano with 1 TBS grated cheese.
Place the stuffed poblanos back into the oven and cook for 8-10 minutes, or until cheese is melted and eggs are cooked through.
Garnish with cilantro and Sriracha. Serve with pico de gallo.