This breakfast sandwich isn't for the faint of heart--it's spicy and savory, and soothing to the hungriest of palates.
Stir together crema and chipotle. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet over medium. Add chorizo and cook, stirring occasionally and breaking up into bite-size pieces, until just cooked through and browned in places, 4 to 5 minutes. Transfer to a plate, leaving fat in pan; cover to keep warm.
Return skillet to medium. Add poblano and onion; season with salt. Cook, stirring occasionally, until golden brown in places and beginning to soften, 7 to 8 minutes (add a bit more oil if necessary). Transfer to plate; cover.
Wipe skillet clean and return to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.
Meanwhile, spread chipotle crema onto rolls' split sides. Divide chorizo, poblano, and onion between rolls' bottom halves. Top with eggs, avocado, and mint.
