Stuffed Poblano Chili

 Sweet Potato Hash Stuffed in Poblano Chilies Over Egg Whites

1. Poblano Chili
2. Eggs
3. 1 Chopped Sweet Potato
4. 1/2 Cup Chopped Red Bell Pepper
5. 1/2 Diced Fresh Jalapeño
6. 1/2 Cup Chopped White Onion
7. Olive Oil, Salt, Pepper, Salsa

1. Peel and chop sweet potato into small cubes. Steam sweet potato with 1/4 cup water, covered, on high until potato is tender. Once tender, remove water, place pan back on burner on medium-high heat.
2. Add chopped red bell pepper, chopped white onion, and diced jalapeño (my husband is a bit of a wimp when it comes to heat, so I can only put in about 1/2 the jalapeño seeds) with 2 TBSP olive oil, salt and pepper to taste. Saute until potato turns golden brown. 

3. Our new home has a gas-fire store! Turn on a flame to medium-high and place the poblano chilies directly over the flame. Rotate the chili to ensure the whole chili is tender and blackened. 

4. I have always preferred egg whites to eggs that include yokes. Separate 3 egg whites into a bowl from the yokes, place into a greased/oiled pan on medium-high. Think about it like cooking a pancake--wait until the egg is almost fully-cooked through, before flipping the egg over. 

You may choose to scramble eggs into the hash and stuff it into the chili instead. 

5. Cut off the top of the Chili and remove seeds. Stuff hash into poblano chili and place over egg whites. I like to add verde salsa!