Best 3 Chile Relleno Breakfast Recipes
Are you looking for an easy, yet unique, breakfast recipe that will tantalize your taste buds and leave you feeling satisfied? Look no further than the "Chile Relleno Breakfast"! This mouth-watering dish combines the classic flavors of Mexican cuisine with the convenience of a quick and easy breakfast meal. Whether you're in the mood for a savory and spicy kick or a hearty and comforting start to your morning, the "Chile Relleno Breakfast" is sure to hit the spot.
Let's cook with our recipes!
CHILE RELLENO SQUARES- BREAKFAST VERSION
A friend made this for breakfast at our MOPS meetings (Mothers of Preschoolers). They were always a hit!! Very YUMMY but not low fat! I make them every year for our Christmas morning relative open house (if you have kids, you know what I mean- all the grandparents and friends stop by to bring the kids something...). Not a big hit with the kids but the adults love it- and it is REALLY EASY!. Of course, it could be made for dinner as well. However, this tastes nothing like authentic Chile Rellenos. Yummy- but not authentic. PS- Not spicy unless you substitute in another kid of chile for the diced green canned chilies.
Provided by kda949
Categories One Dish Meal
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
CHILE RELLENO BREAKFAST
I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!
Provided by Acerast
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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
Easy & delicious ~ Great to serve for a brunch!
Provided by Brooke Patrick
Categories Eggs
Time 50m
Number Of Ingredients 11
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!
Tips:
- To easily remove the poblano pepper's skin, roast it over an open flame or under a broiler until the skin blisters. Then, place the pepper in a paper bag for 10 minutes to steam. The skin will peel off easily.
- If you don't have any poblano peppers on hand, you can substitute another type of mild chili pepper, such as a bell pepper or Anaheim pepper.
- To make the chili rellenos ahead of time, you can assemble them and then refrigerate them for up to 24 hours before baking. When you're ready to serve, simply bake them according to the recipe instructions.
- Serve the chili rellenos with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
Chile rellenos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe for breakfast chili rellenos is a great way to add some spice to your morning meal. The poblano peppers are stuffed with a flavorful mixture of eggs, cheese, and chorizo, and then baked until golden brown. Serve with your favorite toppings, and enjoy!
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