• 8 poblano peppers

Meat Filling

• 1/2 white onion, diced
• 1 lb pork chorizo

Cheese

• 1 lb Oaxaca cheese, grated 
• 8 oz yellow cheddar, grated 

Batter

• 6 large eggs, room temperature
• 1 cup Mexican crema (low sodium), room temperature
• 2 tbsp unsalted butter, melted 
• 1 tsp baking powder
• 1/4 cup all purpose flour
• 1 tsp ground onion
• 1/2 tsp ground garlic
• 3/4 tsp kosher salt

Salsa

• 1 corn tortilla
• 1/2 white onion, roughly diced
• 4 garlic cloves, unpeeled
• 1 lb tomatoes, quartered
• 1/2 tsp dried Mexican oregano 
• 3 chipotle in adobo
• 2 tbsp adobo sauce
• 1 tbsp white distilled vinegar
• 1 1/4 cup chicken broth, low sodium
• To taste salt

Additional items

• Cilantro, chopped (garnish)
• Baking spray
• Avocado oil, for cooking