Sunday, May 25, 2014
Chicken Chorizo & Cheese Stuffed Chilis
This recipe was delicious and easy! It took about 20 minutes or so to make and was packed with flavor! Joey loved it, I loved it, we are going to add it to our repertoire! We omitted the sour cream sauce from the recipe and added a fried egg on top. I think you could have it without the egg but I liked the creamy sauce the yolk added. Of course, you could just make a sour cream sauce for that! The recipe called for 2 peppers per person but we made just one per person and had a little extra filling that we put on top. I think it was plenty of food especially with the egg and corn. You could serve it with a nice salad to fill up some more.
As an added bonus, we found this red corn at the store and had that on the side. What a fun compliment to a fun dinner!
2 large pasilla chili peppers
8 oz chicken chorizo, casings removed if necessary
1/4 red onion chopped
2 cloves garlic, minced
1 T olive oil
1/8 C cotija cheese, crumbled
1/4 bunch cilantro leaves, chopped
2 eggs, for serving
1. Preheat the oven to 325
2. Char peppers directly over gas burners 2 minutes per side turning with tongs
3. Meanwhile, saute onion, garlic, chorizo and olive oil in a small frying pan, be sure to break up the chorizo as you cook it. Saute until onions are translucent and chicken is cooked. Mix in the crumbled cheese and cilantro.
4. Remove peppers from the burner and place in a bowl covered in plastic wrap, let sit and then rub the charred skin off with a paper towel
5. Stem & seed the peppers and try not to make too many holes along the rest of the pepper
6. Stuff the chorizo mixture into the peppers. Use toothpicks to close up any holes. Bake for 10 minutes until warm.
7. With two minutes left, fry eggs in the same pan you used to make the chorizo mixture.
8. Remove the toothpicks before serving and place the eggs on top of the pepper. Try to break the yolks right into the pepper.