Chicken Chorizo Meatloaf

• 1 tablespoon olive oil or unsalted butter
• 1 sweet onion, finely diced
• 1 poblano (pasilla) pepper, seeded and finely diced
• Salt to taste
• 4 scallions, thinly sliced
• 2-3 garlic cloves, minced
• 1 large egg
• 1 pound ground chicken
• 9-10 oz Mexican (soft) chorizo, removed from packaging or casing
• 1 cup finely crushed tortilla chips
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (if using unsalted chips, increase to 1 tsp)

1. In a large skillet, heat oil or butter over medium heat. Add onion, poblano pepper, and a pinch of salt, and cook, stirring frequently, for 8-10 minutes, or until the onions are soft. Add scallions and garlic and cook for another 30 seconds to a minute, or until the garlic is fragrant. Remove from the heat and let cool.
2. In a large mixing bowl, beat egg thoroughly. Add the cooled onion mixture, ground chicken, chorizo, tortilla chips, smoked paprika, and salt. Mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the mixture firm up.
3. Preheat the oven to 325u0b0 F, and position a rack in the middle. Line a baking sheet with parchment paper or greased aluminum foil. Transfer the meat mixture to the center of the baking sheet. Lightly dampen your hands with cold water, then shape the mixture into a loaf. Bake for 1 hour, or until the meatloaf is cooked through (at least 160u0b0 F internal temperature).
4. Remove the meatloaf from the oven and let rest for at least 10 minutes before slicing. Leftovers will keep, tightly wrapped, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

olive oil, sweet onion, poblano, salt, scallions, garlic, egg, chicken, chorizo, tortilla chips, paprika, salt

Taken from food52.com/recipes/39903-chicken-chorizo-meatloaf (may not work)