Scrambled-Egg Chiles Rellenos

Scrambled-Egg Chiles Rellenos
Photo by James Carrier

Ingredients

  • 6 fresh poblano chiles (4 to 5 oz. each; see notes)
  • About 1/8 teaspoon pepper
  • Crisp chile rings and oil (recipe follows; optional)
  • About ½ teaspoon salt
  • 6 ounces bacon, cut crosswise into thin strips
  • 1 ½ cups shredded jack cheese (6 oz.)
  • 1/3 cup thinly sliced chives or green onions
  • + 3 more ingredients
    • 4 tomatoes (6 oz. each), rinsed, cored, and sliced 1/4 inch thick
    • 2 tablespoons chopped fresh cilantro
    • 12 large eggs

1. Rinse fresh chiles and pat dry. Place in a 10- by 15-inch baking pan and broil 2 to 3 inches from heat, turning chiles as needed, until blackened and blistered all over, 10 to 15 minutes. Let chiles cool about 15 minutes. Peel off as much of the skin as comes off readily. Cut a slit down one s...

View full recipe at My Recipes

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