1 tablespoon olive oil
1 pound crumbled chorizo sausage
1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
2 tablespoons unsalted butter
6 large eggs
3 tablespoons heavy cream
1/4 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
1 cup Monterey Jack cheese, divided
2 cups cooked black beans, divided
2 cups cooked yellow rice, divided
1 cup sour cream, divided
Salsa, recipe follows
1/2 cup pickled jalapenos, for serving
1 tablespoon cayenne pepper
2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
3/4 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
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