Egg bake dish packed with chile rellenos of poblano peppers 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!
The Wimpy Vegetarian Table
Add 2/3 cup cooked sausage to the egg mixture.
Chiles Rellenos Egg Bake
- 1/2 red onion finely diced (about 2/3 cup)
- 1/4 cup red wine vinegar
- 6 poblano chiles
- 2 ears of corn about 2/3 cup
- 2 cups <a href="http://thewimpyvegetarian.com/my-pantry/cooking-chickpeas-from-a-dried-form/" target="_blank" title="How to Cook Chickpeas And Other Legumes">cooked black beans
- 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
- 1 tsp baking powder
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper
- 1/4 cup your favorite cheese I've used goat, colby and jack cheeses and all are great
- Swish the red onion into the red wine vinegar and let soak in a small bowl for 30 minutes.
- Turn the broiler on and lay the poblano chiles out on a baking sheet. 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.
- Cut the kernels from the corn cobs and mix 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 arrange in a baking pan.
- Preheat the oven to 375° F.
- Mix the eggs with the baking powder until thoroughly combined. Add 1/4 cup of cotija cheese and 1/4 cup of your favorite cheese -- Cheddar, Jack, and colby are all good choices. Even goat cheese works! Whisk thoroughly 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.