Baked Chile Rellenos
This cousin to the Jalapeno Popper (and more interesting) is a rich, cheesy, mildly spicy dish that can be breakfast, lunch, or dinner. Or maybe all three. This hearty version is resplendent with eggs and baked rather than fried.
Prep time: 30 Minutes
Cook Time: 20-25 Minutes
Other Time: 1 hour, 15 minutes
Yield: Makes 8 servings
6 Poblano Chiles (available in many large grocery stores and just maybe out in the field!).
½ pound chorizo, or similar spicy sausage
1 cup shredded Monterey Jack or mild Cheddar (For purists, use chopped Queso Chihuahua)
½ cup corn kernels
¼ cup flour
1 tsp dried oregano
½ tsp salt
1 cup shredded “Mexican Style” cheese, or shredded Monterey Jack
Variations: Other mildly spicy (or even sweet) peppers can be substituted for Poblano. Omit the sausage for a vegetarian version.
Tip: Be sure to wash your hands thoroughly after touching pepper seeds and membranes.
Lightly oil a large baking pan, or several smaller ones, of sufficient volume to hold your peppers and the egg mixture.
Preheat your broiler and set the top rack so that a baking tray will be about 5” below the heat source. Wash and dry the peppers, place in a single layer on a baking tray, and slide under the broiler for 3-4 minutes or until the peppers blacken and blister. Turn peppers, and broil for another few minutes to blacken that side, repeat again if necessary. Place peppers in a large bowl, cover, and let sit for 10 minutes. Turn the oven to bake at 350F.
While peppers are cooling, finely chop the chorizo and sauté with the corn in a skillet over medium heat for 5 minutes. Turn off heat, and mix with the cheese.
After that time, peel off the loose skin. With a sharp paring knife, slice off the stem end of each pepper, and remove the seeds. Stuff each pepper with the sausage mixture and arrange peppers in your baking tray.
In a large bowl whisk the eggs, flour, oregano and salt. Sprinkle the peppers with half of the shredded cheese, pour the egg mixture over and around the peppers, and top with the remaining shredded cheese. Bake for 20 minutes or until the eggs are barely set. Serve warm.
Served up by Tod Dimmick