Chorizo and Eggplant Skillet Pie

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Recipe Author: MJ of MJ’s Kitchen

Serves: 4


1 Tbsp. canola oil
½ pound bulk Mexican chorizo*
1 Poblano pepper or green bell pepper, chopped
1 small onion, chopped
1 large eggplant, peeled and cut into ½” pieces
½ tsp. oregano
½ tsp. red chile powder
2 Tbsp. chopped fresh cilantro or parsley
1 large egg, beaten
½ cup coarsely chopped green olives
¼ tsp. salt
½ tsp. black pepper
~1 cup coarsely crushed, corn tortilla chips*
1 cup cheddar cheese, grated
2 avocados, sliced


Preheat oven to 375° F.
Heat the oil in an ovenproof dish over medium heat.*
Add the chorizo, chopped pepper and onion. Cook about 3 minutes, stirring occasionally.
Add the eggplant, chile powder, salt, pepper, and oregano. Stir to combine. Cover and cook 5 minutes or until the eggplant is tender, stirring occasionally.
Remove from heat and add the cilantro/parsley and olives. Taste. Add more salt and pepper if needed.
Add the egg and stir to combine.
Spread mixture out evenly across the bottom of the dish.
Top with the crushed chips, then the cheese.
Bake for 30 minutes.
Serve with sliced avocado and enjoy!