Best 11 Chile Relleno Breakfast Bowls Recipes

CHILE RELLENO RECIPE

Steps:

• Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
• Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
• Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
• Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
• Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
• Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
• Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
• Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
• Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
• While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
• Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
• Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
• Transfer the peppers to the lined baking sheet to drain off any excess oil.
• Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
• Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
• Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
• Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

CHILES RELLENOS

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

CHILE RELLENO BREAKFAST

Steps:

• Preheat the oven to 325°F.
• Lightly grease four 10-ounce custard cups.
• Brush both sides of each tortilla with the melted butter.
• Nestle each tortilla into one of the custard cups - forming "bowls".
• In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
• To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
• Sprinkle reserved cheese over egg mixture.
• Bake uncovered for 25-30 minutes or until eggs are set.
• Let stand 5 minutes before serving.
• Serve with salsa and sour cream.
• Great with fresh fruit!

CHILE RELLENO BREAKFAST BOWLS

Steps:

• 1. Preheat oven to 325 degrees Lightly grease 4 10 oz. custard cups In small bowl combine the cheese, flour, salt and pepper. In another small bowl combine beaten eggs, chiles, garlic and onion. Add 1/2 of cheese mixture to egg mixture.
• 2. Brush both sides of tortilla with melted butter. Nestle each tortilla into one of the custard cups forming "bowls". Distribute egg mixture evenly into the tortilla bowls. Sprinkle remaining 1/2 of cheese mixture over egg mixture.
• 3. Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
• 4. Top with salsa, sour cream and any desired toppings. Serve with seasonal fresh fruit or sliced avocado. (hint: heating tortillas in microwave for 5-10 seconds on high before brushing with butter makes them more pliable). My family absolutely loves this and the presentation is impressive!

CHILE RELLENO

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.

CHILE RELLENO PANCAKES

Steps:

• Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
• While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
• Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
• Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
• Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
• Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
• Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
• Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
• Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

REAL CHILES RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

CHILE RELLENO SQUARES- BREAKFAST VERSION

Steps:

• In a 13x9 in baking dish, place the stick of butter.
• Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats).
• Meanwhile, beat eggs in a large bowl.
• Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
• Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
• Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
• Optional- serve with sour cream and salsa.

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

CHILES RELLENOS BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.