4 poblano chile peppers
3 cups FRENCH'S® Crispy Fried Onions White Cheddar or FRENCH'S® Crispy Fried Onions
1/2 lb. chorizo sausage, casing removed and crumbled
2 Tbsp. all-purpose flour
2 large eggs
ARRANGE oven rack 1-inch from broiler. Preheat broiler on high. Place chiles in a shallow pan. Broil until skin blisters and begins to char, turning chiles until evenly charred. Transfer immediately to paper bag. Close bag tightly and allow peppers to sweat for about 10 min.
PLACE Crispy Fried Onions in plastic bag. Crush with hands or rolling pin.
COOK and stir chorizo until thoroughly cooked, about 5 min. Stir 1/2 cup onion crumbs into chorizo; set aside.
HEAT oven to 400°F. Remove charred skin from peppers by running your hands down from top to tip of chile pepper. Make a slit down the length of the pepper. Carefully open up pepper and remove the veins and seeds, being careful not to tear the flesh. Pat peppers dry with paper towel.
FILL each chile pepper with chorizo mixture, dividing evenly. Overlap cut edge of chiles slightly and secure with toothpicks.
PLACE remaining crushed onions on a plate. Place flour on another plate. Dip stuffed chiles into flour, then dip into eggs. Coat with onion crumbs, pressing firmly to adhere. Place chiles on baking sheet.
BAKE chiles 10 to 15 min. or until golden and heated through. Remove toothpicks before serving.
Tips: Peppers may be charred, peeled and cleaned the day before. Chiles may be fried in 1-inch hot oil. Cook 3 to 4 minutes until golden, turning once. Drain well. Chiles may be charred on top of a gas range. Place chile over low heat and turn often using tongs until chile is blistered and evenly charred. Look for FRENCH'S® Crispy Fried Onions in the canned vegetable aisle!