Roasted Pablanos Stuffed with Chicken Chorizo and Cheese 

Served with Crispy Smashed Potatoes

 and Soft Fried Egg. 

Every fall we buy a half bushel of roasted pablano peppers from a local farm market.  I keep the skin on the peppers, divide them into meal sized portions and put them in freezer bags.   I like the pablano pepper because it has thick flesh, a nice large cavity for stuffing and just the right amount of heat.

This dish can be made with any type of pre-cooked meat. This particular pepper as stuffed with chicken chorizo.  I have used left over taco hamburger, pot roast, grilled chicken, turkey. If I am using leftovers meat I chop my meat and heat it with a little oil in a skillet.  I season with a little cumin,  maybe some chili powder and garlic and if needed salt and pepper. Be creative with your filling. I have even stuffed it with Asian Stir Fry.  For vegetarian versions use rice and beans, tofu or any kind of pasta salad, couscus, quinoua.  Just make sure that you like the flavor of what you are putting in the pepper and you will love the whole dish!

If you don't have pre roasted peppers purchase some nice sized fresh peppers with thick flesh.  To prepare the raw pepper blister the pepper over an open flame or under the broiler.  Make sure to blister the skin evenly.  Put the hot pepper in a plastic bag and let it steam until they are cool.
Rinse the skin off the pepper.  Using a sharp knife slit the pepper from stem to base, just above the tip. Clean out the seeds and peel out the veins.  Work carefully and try not to tear the pepper, but if it happens, lay the biggest whole portion of the pepper on the baking dish, put the filling on and wrap the remaining portions around.   

Stuff the pepper with your pre-made filling and top with your favorite cheese.  Put the peppers in an oven proof baking dish and bake until the cheese is hot and bubbly.

To make the Crispy Smashed Potatoes
Bake your favorite potato until completely cooked.   Place the potato on a baking dish, slit the top open and smash with the bottom of a coffee cup or other flat object. The potato should be no more than a half inch tall.  Put a generous pat of butter on top of the potato season with at least salt and pepper (but you can get creative here too!)  Put the baking dish in a 350 degree oven for about 15 minutes or until the bottom is crispy. Then turn on the broiler and crisp up the top.

Just before serving fry up a soft egg.

Stack the potato, pepper and top with the egg.