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Stuffed Chiles with Scrambled Eggs and Bacon |
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Serves: 4 Print this Recipe(Chiles Rellenos con Huevos Revueltos y Tocino) Category: Egg Dishes Many people don't realize that there are lots of ways to prepare chiles rellenos besides stuffing them with cheese and frying them in egg batter. Chiles rellenos means stuffed chiles and just about anything can go inside, and the chiles can be coated with an egg batter, or not. In this recipe, the scrambled eggs and bacon go inside the roasted chiles, and Ranchera Sauce (see Salsas, Sauces, and Condiments) is spooned on top. For a special occasion, brunch, or late breakfast, you'll dazzle your guests with this impressive chile relleno plate. The sauce can be made ahead and reheated. The chiles can be roasted and peeled in advance, and the bacon can be cooked ahead, too. The rest of the work goes pretty fast and is done shortly before serving. Serve with warm tortillas. Sliced avocado and orange segments may be added to each plate, if desired. Ranchera Sauce 1/2 pound sliced bacon 4 large poblano chiles, roasted and peeled __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 8 large eggs 1 tablespoon whole milk 1/4 teaspoon salt, or to taste 2 teaspoons unsalted butter 1 teaspoon vegetable oil 1. Prepare the ranchera sauce. Reserve, covered, in a pan off heat. In a large nonstick skillet, cook the bacon over medium heat until crisp and brown. Drain on paper towels. Crumble the bacon and reserve on a plate. 2. Prepare the chiles. (Keep the stems intact.) With a small sharp knife, cut a slit lengthwise from the stem end to within 1 1/2 inches of the narrow end. Carefully remove the seed pod and seeds. Rinse under running water to wash out remaining seeds. Pat dry with paper towels. Reserve on a plate. 3. Preheat oven to 300°. In a bowl, beat the eggs with a fork until well combined. Add the milk and salt. Beat to mix. Heat the butter and oil in a large nonstick skillet and cook the eggs, stirring slowly to scramble, until just set, about 3 minutes. Stir in the crumbled bacon and cook about 20 seconds more. Fill the chiles equally with the egg mixture and arrange on a baking sheet. Put in the oven to keep warm. 4. Reheat the sauce until it comes to a boil. To serve, place 1 stuffed chile in the center of each of 4 serving plates. Spoon some of the heated sauce on top of each serving, letting it pool onto the plate. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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