Easy Breakfast Taco Stuffed Poblano Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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:
  • Salsa
  • Sour Cream
  • Cortija Cheese
  1. 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.
  2. 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.
  3. 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.
  4. In a medium pan over medium high heat brown your chorizo. Remove sausage and drain the fat when done, set aside.
  5. 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).
  6. Remove tomatoes, set aside.
  7. In a small bowl crack your six eggs, add 2 tbsp milk, paprika, chili powder, onion powder and gently beat.
  8. 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.
  9. Stuff each poblano with about a ½ - 1 cup egg mixture.
  10. Set oven to a low broil, and place now stuffed poblanos back in oven for about 10 minutes.
  11. Remove from oven, and serve on top of a flour tortilla, adding any additional toppings (salsa, cheese, sour cream, etc).
Recipe by My Lavender Blues at https://mylavenderblues.com/easy-breakfast-taco-stuffed-poblano-peppers/