Most mornings I’m not a breakfast person all I need is few shots of espresso and I’m out the door running. But when I do make breakfast you can almost bet it will have a Tex-Mex flair. In other words there will be eggs, onions, peppers, tortillas, and cheese involved…
Now I will admit that a Chile Relleno is not something most people think of for breakfast. A Chile Relleno, which literally translates to “Stuffed Chile”, is a whole pepper (traditionally a Poblano pepper My FAVORITE type of Chile by the way!!) that has been roasted and the skin removed. The pepper is then stuffed with a meat filling and cheese…. THEN the pepper is battered and fried. In Texas it’s a dish you can rarely go wrong with. Although for this Breakfast Chile Relleno we are not going to fry the peppers.
The first and only time I have seen a Breakfast Chile Relleno was in the Homesick Texan Cookbook by Lisa Fain. For me it was one of those moments when I was standing in the middle of the cookbook section in the bookstore staring at the page drooling. It was brilliant. So I have taken the idea of the Breakfast Chile Relleno but I’ve stuffed my peppers with my most favorite breakfast concoction Migas.
Migas has several different variations but the version I know here in Texas is scrambled eggs with strips of crispy corn tortillas, peppers, onions, tomatoes and breakfast meat of choice… I like to use a good quality cured chorizo.
After a long Friday night these Breakfast Chile Rellenos are heaven on a plate.
I hope this recipe leaves you staring at your computer screen and drooling 🙂
Migas Stuffed Breakfast Chile Relleno
6 Poblano Peppers
1 pound cured Chorizo
1 Small Onion, diced
1 Jalapeno, mince
1 Red Fresno Chile, minced
1-2 Cloves Garlic, minced
½ Can Tomatoes and Green Chiles (Ro-Tel), drained
4 corn Tortillas
2 Tablespoons Butter
A splash of Cream or Milk
Salt & Black Pepper (to taste)
2-3 Cups Cheddar Cheese
Char the Poblano peppers over a high heat flame using a gas grill/gas stove top or directly under the broiler, turning frequently until they are blackened on all sides. Place the chard peppers in a heavy-duty zip top bag and allow them to steam while preparing the filling.
Heat a large heavy skillet over medium heat with a little oil. Remove the chorizo from its casing and cook over medium heat braking into small pieces with a wooden spoon.
When the chorizo is cooked through remove from the pan and set a side to drain. Wipe out any excess oil out of the pan as well.
Reduce the heat to medium low and add the diced onion, garlic, peppers, and the ½ can drained tomatoes and green chilies, cook until tender, about 5-7 minutes.
Meanwhile remove the peppers from the zip top bags and carefully scrape the burned skin off. Cut a small slit about ¾ the way down the middle of the pepper and remove the seeds. Set aside.
Pre-heat the broiler.
In a smaller skillet, heat 2-3 tablespoons of oil over medium heat and fry the tortillas one at a time until crisp, adding more oil as needed. Drain the fried tortillas on a paper towel then cut in to small bite sizes pieces.
Add the chorizo back to the skillet with the peppers and onions along with 2 tablespoons of butter. Reduce the heat to low. Whisk together the 10 eggs, a splash of heavy cream or milk, and salt and pepper to taste. Pour the eggs into the skillet with the chorizo, peppers and onions. Cook over low heat, stirring frequently until the eggs are just cooked. Stir in a hand full of cheese and the crispy tortilla strips.
Using a large spoon fill each pepper with the egg, mixture and top each pepper with the remaining cheese.
Place the peppers on a baking sheet and put them under the broiler just until the cheese has melted 1-2 minutes.