Chorizo and Potato Hash Stuffed Poblanos with Fried Eggs and Hollandaise

Ingredients per serving
Prepare the Stuffed Poblanos
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Small poblano peppers, fire roasted, peeled and seeded 16.0 each
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Large onion, diced 0.5 each
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Large russet potatoes, diced 2.0 each
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Olive oil 30.0 ml
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Bulk chorizo, cooked and crumbled 450.0 g
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Queso fresco, crumbled 500.0 ml
Finish the Dish
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Knorr® Professional Intense Flavours Charred Chili Heat 4 x 400 ml 60.0 ml
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Eggs, fried or poached 16.0 each
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Cilantro, chopped, for garnish