Best 4 Chiles Stuffed With Scrambled Eggs And Bacon With Chihuahua Cheese Sauce Recipes

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"Chiles stuffed with scrambled eggs and bacon with chihuahua cheese sauce" is a classic Mexican dish that combines the best of both worlds – the smoky, earthy flavor of roasted chiles and the creamy, rich goodness of scrambled eggs and bacon, all wrapped up in a blanket of melted chihuahua cheese. This flavorful dish is perfect for breakfast, lunch, or dinner and is sure to be a hit with your family and friends.

Here are our top 4 tried and tested recipes!

CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE



Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce image

Categories     Milk/Cream     Cheese     Egg     Pepper     Breakfast     Brunch     Broil     Lunch     Bacon     Hot Pepper     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
Fresh cilantro sprigs
Corn tortilla chips
Sliced tomatoes

Steps:

  • Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
  • Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
  • Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
  • Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
  • *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.

SKILLET CHILI 'N EGGS



Skillet Chili 'N Eggs image

Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!

Provided by Dacifilia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chili with beans
1 (7 ounce) can whole-kernel corn, drained
4 eggs, room temperature
3 slices American Cheese, cut diagonally into halves

Steps:

  • Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
  • Break eggs onto chili mixture and top eggs with American cheese.
  • Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS



Bacon, Chile and Cream Cheese-Stuffed Chicken Breasts image

Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

2 slices bacon, chopped
1/2 cup finely chopped onion
1 poblano chile, cored, seeded and diced
4 oz cream cheese, softened
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (6 to 8 oz each)
1/4 cup butter, melted
1 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
  • In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
  • Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g

GREEN CHILI EGGS



Green Chili Eggs image

Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.

Provided by Nancy Scoggins Keithley

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 45m

Yield 6

Number Of Ingredients 5

6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
  • Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
  • Bake in the preheated oven until the center is set, about 35 minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g

Tips:

  • Prepare the mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and ensure that you don't miss anything.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
  • Season your food well: Don't be afraid to season your food with salt and pepper. This will help to bring out the flavors of the other ingredients.
  • Don't overcook your eggs: Scrambled eggs should be cooked until they are just set. Overcooked eggs will be tough and rubbery.
  • Use a good quality cheese: The cheese sauce is an important part of this dish, so make sure you use a good quality cheese that melts well. Chihuahua cheese is a good option, but you can also use Monterey Jack or cheddar cheese.
  • Serve immediately: This dish is best served immediately after it is made. The cheese sauce will start to thicken as it cools, so don't let it sit for too long before serving.

Conclusion:

Chiles stuffed with scrambled eggs and bacon with Chihuahua cheese sauce is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or lunch. The combination of flavors and textures is sure to please everyone at the table. With a few simple tips, you can make this dish perfectly every time. So next time you're looking for a new and exciting way to enjoy eggs, give this recipe a try.

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