Ingredients per serving


Prepare the Stuffed Poblanos

  • Olive oil 2.0 Tbsp
  • Large onions, chopped 0.5 each
  • Russet potatoes, large, 1 inch dice 2.0 each
  • Chorizo, cooked and crumbled 1.0 lb
  • Queso fresco, crumbled 2.0 cups
  • Small poblano peppers, fire roasted, peeled and seeded 16.0 each

Finish the Dish

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. 



  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 375Ffor 10 minutes.
  2. Finish the Dish

    • Combine the prepared Knorr Ultimate Hollandaise with 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.