So, I hope your weekend was as wild and crazy as mine was. Just kidding. I had the early bird special with my future roommates. And by roommates I mean my parents. Yes. I fully realize I’m about to commit social suicide by living with the people who birthed me, considering the fact that I’m in my late twenties, have a child, and will be the only almost thirty year old to have a curfew. You should totally date me.
I should probably join match.
Isn’t that what those dating sites are for anyways? Freedom to air out all of your personal baggage to the world wide web, and then people who have more baggage than you will find that you’re a perfect match.
Misery loves company, so why not get a free meal out of it.
Anyways, all of this somehow inspired me to make easy breakfast taco stuffed poblano peppers.
Not really, but I made these, and they were SUPER good. And so I haaaaad to share the love.
I definitely recommend rinsing the poblanos right before placing them in the oven to broil, as the steam from the water will help the outer most layer of skin peel off.
The flour tortillas are completely optional, but nothing beats homemade tortillas and so therefore if you aren’t on any restricted diet, I highly recommend making them! You can find the recipe here.
- 6 poblano peppers
- 6 eggs
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp onion powder
- 1 lb chorizo sausage, casings removed
- 1½ cups grape tomatoes
- 2 tbsp milk
- 6 Flour tortillas (I use my homemade, because homemade is best. See link in post for recipe)
- Optional Toppings:
- Sour Cream
- Cortija Cheese
- First set your oven to broil. Next add your poblanos to a rimmed baking sheet/dish or oven proof skillet and char all sides of the poblanos. This will take about 10 minutes total.
- Next remove from oven, let cool for a couple of minutes and then peel the outermost layer of skin. It's okay if you don't remove all of it.
- Next, using a sharp knife, cut a T shape on the top side of each poblano, being sure not to pierce all of the way through to the backside. Remove the seeds to the best of your ability. Set aside.
- In a medium pan over medium high heat brown your chorizo. Remove sausage and drain the fat when done, set aside.
- In the same pan, roast your grape tomatoes over medium high heat for about 10 minutes (you'll be cooking them in the leftover fat from the chorizo).
- Remove tomatoes, set aside.
- In a small bowl crack your six eggs, add 2 tbsp milk, paprika, chili powder, onion powder and gently beat.
- In the same medium pan, that still has a little bit of the grease from the sausage, add your eggs, and scramble. Turn off heat and add your chorizo & tomatoes. Mix together.
- Stuff each poblano with about a ½ - 1 cup egg mixture.
- Set oven to a low broil, and place now stuffed poblanos back in oven for about 10 minutes.
- Remove from oven, and serve on top of a flour tortilla, adding any additional toppings (salsa, cheese, sour cream, etc).