CHORIZO Mixture: Cook chorizo, potatoes and tomatoes on medium-high heat 8 to 10 min. or until chorizo is done, stirring occasionally. Transfer to bowl. Dice 3 chiles (or 1 chile for trial recipe). Add 2 cups diced chiles (or 1/3 cup diced chiles for trial recipe) to chorizo mixture. Reserve any remaining diced chiles for another use. Add cream cheese to chorizo mixture; beat until well blended.

MAKE lengthwise slit down sides of remaining chiles; carefully remove seeds. Fill each chile with about 1/2 cup chorizo mixture; place in half-sheet pans. Bake in 350ºF convection oven 10 to 12 min. or until heated through (165ºF).

SALSA Black Beans: Process cream, salsa and beans in food processor or blender until almost smooth; pour into large skillet. Add cream cheese; cook on medium-low heat 8 to 10 min. or until cream cheese is melted and mixture is well blended, stirring occasionally.

FOR each serving: Spoon heaping 1/3 cup Salsa Black Beans onto serving plate. Place 1 stuffed chile partially on beans; top with 1 egg, 1 Tbsp. salsa and 1/2 tsp. onions. Season with a pinch of black pepper.