Ingrédients pour Chile Relleno Breakfast
- Flour Tortillas
- Butter
- 8 ounces Monterey Jack cheese (or a combination of Monterey Jack, Pepper Jack, and/or Cheddar cheese, shredded)
- Flour
- Salt
- Pepper
- Eggs
- Diced Green Chilies
- Garlic Clove
- Onion
- Salsa
- Sour Cream
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Comment préparer Chile Relleno Breakfast
- Roast poblano peppers until the skin is blackened and blistered (about 20 minutes, directly over gas flame or under a broiler). Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Once cool enough to handle, peel, seed, and remove stems.
- In a large bowl, combine 8 ounces of your chosen cheese(s) (shredded), 1/4 cup chopped fresh jalapeños (optional), 1/4 cup chopped black olives (optional), and 1 tablespoon of your favorite hot sauce (optional).
- Carefully fill each roasted poblano pepper with the cheese mixture.
- Heat a large skillet over medium heat with 1 tablespoon of olive oil.
- Place stuffed peppers in the skillet and cook until the cheese is melted and bubbly and the peppers are heated through (about 8-10 minutes per side).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
9g
Fat
82g
Carbs
6g