Padrino Breakfast Recipe
Stuffed Poblano Pepper with scramble eggs and chorizo, smothered with our Black Beans and Ancho Pepper sauce, with Cotija Cheese and drizzled Mexican Cream.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Peppers
Preheat your oven to 375°F (190°C). Slice the tops off the poblano peppers and remove the seeds. Lightly brush them with olive oil and place them on a baking sheet. Roast in the oven for about 15-20 minutes until softened.
- 2
Cook the Chorizo
In a skillet over medium heat, add the chorizo and cook for about 5-7 minutes, breaking it up with a spatula until it’s browned and fully cooked.
- 3
- 4
Stuff the Peppers
Remove the roasted poblano peppers from the oven and carefully stuff them with the scrambled egg and chorizo mixture.
- 5
Assemble the Dish
In a serving plate, place the stuffed poblano peppers. Pour the black beans and ancho pepper sauce over the top. Sprinkle with crumbled cotija cheese and drizzle with Mexican cream.
- 6
Garnish and Serve
Garnish with chopped cilantro and serve immediately.
