Chorizo and Potato Hash Stuffed Poblanos with Fried Eggs and Hollandaise
A bold take on eggs benedict with a Mexican twist! This reinvented brunch dish evokes all the senses with exciting flavors, contrasting textures and colors.
Gluten free
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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Eggs, fried or poached 16.0 each
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Cilantro, chopped, for garnish
Preparation
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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.
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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.
