Yield:Makes 8 servings
Total time:1 Hour, 15 Minutes
- 8 poblano chiles
- 3/4 pound fresh high-quality Mexican chorizo sausage
- 1 cup crumbled cotija cheese (or Quesa Fresca)
- 1 teaspoon minced fresh oregano leaves
- 12 eggs
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freshly shredded Monterey Jack (or Vermont Sharp Cheddar) cheese
1. Preheat a gas grill on high heat. Roast the chiles on the grill, turning occasionally until the skin on all sides is blackened and blistered. (*Note – you can also roast the chiles under the broiler – rack should be about 4″ from the burner — but I much prefer them grilled)
2. Put the chiles in a metal baking pan or glass casserole dish and cover with foil or plastic wrap. Let sit 15 minutes. Allowing them to steep for a few minutes makes removing the skins so much easier.
3. Peel the skins from the chiles and discard. Using a small paring knife, carefully cut out the stem ends and discard, leaving a small hole in the end of the chile; You may remove the seeds, I find that using a long teaspoon works best. *(Or not – see my notes below). Handle the chiles carefully so as not to split them open, as you will be putting the filling in them shortly. Set the chiles aside on paper towels.
4. Next, cook the chorizo or chorizo/sausage mixture in a large frying pan, using a wooden spatula to stir occasionally to break up the meat, until cooked thoroughly, usually no more than about 5 minutes.
5. Preheat oven to 375°. In a large glass bowl, combine the chorizo, cotija, and oregano. When suitably mixed, and using a soup spoon or a serving spoon, stuff the chorizo/cotija/oregano mixture into the chiles – about 2-3 spoons in each to fill them — and carefully place them in a greased or olive-oil sprayed 9 by 13-in. casserole dish.
6. In a large bowl, (you can used the same one you used for the cotija mixture) whisk the eggs until they are thoroughly broken up and uniform in color and texture. Whisk in the flour, baking powder, and salt.
7. Sprinkle chiles with 1/2 of the shredded cheese. Pour the beaten egg mixture over the chiles and sprinkle with the remainder of the shredded cheese.
8. Bake for 30 minutes, or until top is lightly browned, and egg mixture is set but still soft.
(Enjoy your meal!)