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Chiles Rellenos with Scrambled Eggs

Servings: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

  • 4 unit Fresh Poblano Peppers
  • 8 unit Eggs
  • 1 cup grated Monterey Jack Cheese
  • 1/4 cup All-Purpose Flour
  • 2 tablespoons Vegetable Oil
  • 1 cup Salsa Roja
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions:

  1. 1. Roast the peppers over a flame until fully blackened. Place in a paper bag to steam and loosen the skin. After they have cooled, gently rub off the skin, slice a slit down one side of each pepper and remove the seeds and veins. Set aside.
  2. 2. Beat the eggs in a bowl, season with a pinch of salt and pepper. Heat oil in a non-stick skillet over medium heat. Add beaten eggs and scramble. Once cooked, set aside.
  3. 3. Preheat your oven to 375 degrees F (190 degrees C). Stuff each pepper with scrambled eggs and a sprinkle of cheese, then roll in flour to coat.
  4. 4. Heat oil in an oven-safe pan over medium heat. Place the stuffed peppers in the pan and cook until golden brown on all sides.
  5. 5. Transfer the pan to the oven and bake until the cheese has melted, about 10 minutes. Serve warm with salsa roja on top. Enjoy your comforting Chiles Rellenos with Scrambled Eggs!