Chiles rellenos meet huevos rancheros in this easy, make-ahead stuffed pepper recipe, perfect for brunch. A lot will depend on the type of chorizo you choose, so use a good-quality raw sausage that’s well seasoned and not too fatty. Be sure to taste the chorizo once it’s cooked and before you add it to the egg mixture, adjusting the salt and draining off excess liquid as needed. Remember to make a batch of Ancho Chile Salsa before you begin, and serve the finished peppers with a refreshing Spicy Jicama, Grapefruit, and Mango Salad.
Make-ahead note: Prepare this recipe through step 4 up to 1 day ahead. Chill, covered, and bake an extra 5 to 10 minutes.