Prepare the Stuffed Poblanos

  • Small poblano peppers, fire roasted, peeled and seeded 16.0 each
  • Large onion, diced 0.5 each
  • Large russet potatoes, diced 2.0 each
  • Olive oil 30.0 ml
  • Bulk chorizo, cooked and crumbled 450.0 g
  • Queso fresco, crumbled 500.0 ml

Finish the Dish

  1. Prepare the Stuffed Poblanos

    • In a large skillet,sweattheonions and slow cookthediced potatoes. Addthechorizo andcontinue tocook until chorizo and potatoes have fully cooked. Set asideto cool slightly.
    • Addthequesofrescoto the chorizo mixture.
    • Fill each poblano with thehash mixture.
    • Bake thestuffedpeppers at 180Cfor 10 minutes.
  2. Finish the Dish

    • Combine the prepared Knorr Hollandaise Saucewith Knorr Intense Flavors Charred Chili Heat.
    • For each portion, place 2 stuffed peppers on a plate. Top with an egg, then drizzle with Hollandaise. Garnish with cilantro and serve.
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