Egg bake dish packed with poblano dishes stuffed with corn, black beans, and cheese.
Looking for a holiday breakfast? Here’s a great one I’m planning on. It’s inspired by a recipe I saw in Sunset Magazine years ago for Baked Chiles Rellenos. The recipe is long-lost, but I’ll always remember the photo: whole poblano chiles lazily reclining in puffy, cheesy, eggs. The baking powder in the recipe is what makes them fluffy, and my husband swore it was an egg souffle.
Feel free to experiment with different cheeses, and don’t be intimidated by the long list of ingredients. It comes together pretty easily. And best of all for a holiday breakfast – make it the day before, let it spend the night in the refrigerator, and just bake it off in time for breakfast the next morning and look like a Food Network star!
Oh, and Wimpy Vegetarian Warning, it has sausage in it! But the sausage can be eliminated without making any other changes.
Chile Rellenos – Frittata Style
Prep Time: 1 hour
Cook Time: 45 minutes
- 1/2 red onion, finely diced (about 2/3 cup)
- 1/4 cup red wine vinegar
- 6 poblano chiles
- 2 ears of corn
- 1 15-oz can black beans, drained and rinsed
- 1 small red pepper, diced (1/2 cup)
- 1/2 cup cotija cheese, grated, or other Mexican mild cheese)
- 1 cup manchego cheese, grated, divided
- 12 large eggs
- 2/3 pound your favorite sausage (I used a mix of spicy and mild)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup your favorite cheese (I’ve used goat, colby and jack cheeses and all are great)
Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes. Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin. Remove and slide into a ziplock bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit all the way down the front of each pepper and carefully remove all the seeds.
Remove the corn from the corn cobs and combine it with the beans, red pepper, 1/2 cup of cotija cheese and 3/4 cup of the manchego. Add the red onion and the red wine vinegar and mix well. Add salt and pepper as needed.
Fill the peppers with the corn filling and lay in a baking pan.
Preheat the oven to 375° F. Remove the sausage from its casing, and fry it up, crumbling it as it cooks. Let cool.
Mix the eggs with the flour and baking powder until thoroughly combined. Add the cooled sausage, 1/4 cup of cotija cheese and 1/4 cup of your favorite cheese in eggs. Cheddar, Jack, and colby are all good choices. Even goat cheese is pretty delicious! Mix well and pour around the peppers in the baking dish.
Bake in the top 1/3 of the oven for 30 -45 minutes, or until the eggs are set in the middle. Serve immediately with a side of breakfast potatoes or a salad.