Breakfast Chile Rellenos Recipes

BREAKFAST CHILE RELLENOS

Steps:

• Start by blanching the poblanos. Boil water in a large pot, and then add the peppers for about 10 minutes, until they are soft when pierced with a fork. I like to put the lid on my pot to keep them from floating, but you can also just flip them over half way through.
• Preheat oven to 425º F.
• Remove the chiles from the boiling water, and make a lengthwise slice. Don't cut the pepper in half - you just want to be able to stuff the inside of the pepper. If your chiles are really hot, of you don't want these to be too spicy, you can use a spoon to remove the seeds.
• Make some scrambled eggs, and brown the Jones Dairy Farm Golden Brown Pork Sausage patties. Cut the patties in half and set aside.
• Add the chile relleno sauce to a baking dish, and then add the peppers into the dish. Stuff the peppers with 1/4 of the cheese, 1 scrambled egg, and 1 sausage patty (two 1/2s) each. Top the dish with extra cheese.
• Bake the chile rellenos for 15 minutes, or until cheese is melted and bubbling. If you make your chiles ahead of time and the sauce has cooled or chilled before baking, then cover the dish with foil and cook for 15 minutes, and then remove the foil and cook for another 10-15 minutes, until the sauce is bubbling and the cheese has begun to bubble and brown.

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.

CHILE RELLENOS BREAKFAST CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
• 2. In a non-stick skillet, crumble and brown the breakfast sausage. Drain and set aside.
• 3. Open and drain each can of whole chiles. Gently stuff each chili with the finger-sized pieces of Colby Jack cheese and arrange in the bottom of the baking dish.
• 4. Spread one can of the chopped chiles over the whole chiles.
• 5. Sprinkle half of shredded cheddar/Colby Jack over chiles.
• 6. Spread the breakfast sausage over the cheese.
• 7. Spread the other can of chopped chiles over the sausage layer.
• 8. In a separate medium-sized bowl, combine eggs, garlic salt, cumin, baking mix, and milk. Whisk until most of the clumps are gone (some may remain).
• 9. Pour egg mixture over chiles.
• 10. Bake covered for 40-45 minutes.
• 11. Remove cover and add remaining cheese to the top of the casserole and return to 350-degree oven, uncovered, for an additional 10 - 20 minutes or cheese starts to turn light brown.
• 12. Remove and allow to sit for 5 minutes before serving.

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!

BREAKFAST CHILES RELLENOS BAKE

Steps:

• Beat the half-and-half, eggs, and flour until smooth.
• Rinse and split the chilis. Starting with half of the chilis, dip each one in the flour mixture and place in a greased 8x8 baking dish. Top with 1/3 of the cheese.
• Make another layer with the remaining chilis and 1/3 of the cheese.
• Pour the remaining flour mixture over top. Pour the tomato sauce over the flour mixture. Top with the remaining cheese.
• Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

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.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

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.