Scrambled Egg and Chorizo Stuffed Poblanos

Preheat broiler to high.

Wash and place poblano peppers on a foil-lined baking sheet. Place peppers under the broiler (in the center rack of your oven) and broil for 15-20 minutes, rotating halfway every 5-7 minutes until blistered and charred. Place directly into a bowl and cover with plastic wrap to steam. Set aside.

In a large measuring cup (or bowl), whisk eggs and heavy cream. Season with salt and pepper if you’d like.

In a large skillet, heat olive oil over medium heat. Saute onions with a pinch or two of salt until soft and translucent. Add diced red pepper and minced garlic and cook for one minute or until garlic is slightly golden. Add in the ground chorizo and cook until browned. Reduce heat to low and pour in whisked eggs. Cook low and slow until eggs are fully cooked and scrambled. Remove off of heat and let cool.

Preheat oven to 400ºF.

Remove peppers from the bowl and gently peel the skin off and discard. With a knife, make a slit lengthwise and remove all seeds. Stuff the peppers with scrambled egg mixture and place in a lightly oiled baking dish. Top each with a quarter cup of freshly grated cheese and bake for 20-25 minutes or until the cheese is melted and golden.

Once baked, let cool for 5 minutes. Top with fresh cilantro and serve.