Chorizo-Stuffed Poblano Peppers with Salsa Black Beans & Poached Eggs

  1. Chorizo Mixture: Cook chorizo, potatoes and tomatoes on medium-high heat 8 to 10 min.
  2. or until chorizo is done, stirring occasionally.
  3. Transfer to bowl.
  4. Dice 3 chiles (or 1 chile for trial recipe).
  5. Add 2 cups diced chiles (or 1/3 cup diced chiles for trial recipe) to chorizo mixture.
  6. Reserve any remaining diced chiles for another use.
  7. Add cream cheese to chorizo mixture; beat until well blended.
  8. Make lengthwise slit down sides of remaining chiles; carefully remove seeds.
  9. Fill each chile with about 1/2 cup chorizo mixture; place in half-sheet pans.
  10. Bake in 350 degrees F convection oven 10 to 12 min.
  11. or until heated through (165 degrees F).
  12. Salsa Black Beans: Process cream, salsa and beans in food processor or blender until almost smooth; pour into large skillet.
  13. Add cream cheese; cook on medium-low heat 8 to 10 min.
  14. or until cream cheese is melted and mixture is well blended, stirring occasionally.
  15. For each serving: Spoon heaping 1/3 cup Salsa Black Beans onto serving plate.
  16. Place 1 stuffed chile partially on beans; top with 1 egg, 1 Tbsp.
  17. salsa and 1/2 tsp.
  18. onions.
  19. Season with a pinch of black pepper.

chorizo, potatoes, grape tomatoes, poblano chiles, philadelphia original cream cheese, salsa black beans, heavy cream, salsa, black beans, philadelphia original cream cheese, eggs, salsa, green onions, ground black pepper

Taken from www.kraftrecipes.com/recipes/chorizo-stuffed-poblano-peppers-salsa-black-beans-poached-eggs-120522.aspx (may not work)

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