Recipe

Chiles Rellenos Frittata Style

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by ChezSuzanne

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by ChezSuzanne

This recipe was entered in the contest for Your Best Holiday Breakfast II
boulangere's Testing Notes: Yes, I know ChezSuzanne intended her warm, lovely dish as a breakfast/brunch offering, but I found that it also made a heavenly dinner on a cold, windy winter's night. I love chiles rellenos...
Yes, I know ChezSuzanne intended her warm, lovely dish as a breakfast/brunch offering, but I found that it also made a heavenly dinner on a cold, windy winter's night. I love chiles rellenos, but I don't love the fuss. Her method for seeding and roasting the peppers works like a charm. And her idea to incorporate them into a frittata is sheer genius. She blends cheeses, eggs, peppers, black (oh yeah!) beans with bright flavors—I went with the spicy sausage 'cause I like some heat—with tender/crunchy textures for a dish that should be everyone's go-to for a cold weather brunch. Or dinner. I'm in love.

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Chef
ChezSuzanne's Notes: I saw a recipe for baked chiles rellenos in Sunset Magazine that I lost track of, but always remembered the photo. It was a beautiful baking dish filled with puffy eggs and whole poblano peppers...
I saw a recipe for baked chiles rellenos in Sunset Magazine that I lost track of, but always remembered the photo. It was a beautiful baking dish filled with puffy eggs and whole poblano peppers. I took the inspiration of that photo and used it for a stuffed poblano recipe I make a lot that my family and friends always like. The eggs are fluffy from a little baking powder and laced with cheese and sausage. The chiles are roasted and filled with fresh corn, red onion, red peppers and cheese. It can be made ahead, slipped into the refrigerator for an overnight nap, and popped in the oven for an amazing breakfast. Feel free to serve roasted potatoes on the side; we went with a salad.

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Serves 6

1/2 red onion, finely diced (about 2/3 cup) Ask a question about this ingredient

1/4 cup red wine vinegar Ask a question about this ingredient

6 poblano chiles Ask a question about this ingredient

2 ears of corn Ask a question about this ingredient

1 15-oz can black beans, drained and rinsed Ask a question about this ingredient

1 small red pepper, diced (1/2 cup) Ask a question about this ingredient

1/2 cup cotija cheese, grated, or other Mexican mild cheese) Ask a question about this ingredient

1 cup manchego cheese, grated, divided Ask a question about this ingredient

12 large eggs Ask a question about this ingredient

2/3 pound your favorite sausage (I used a mix of spicy and mild) Ask a question about this ingredient

1/4 cup all-purpose flour Ask a question about this ingredient

1 teaspoon baking powder Ask a question about this ingredient

1/2 teaspoon salt, or to taste Ask a question about this ingredient

1/4 teaspoon black pepper Ask a question about this ingredient

1/4 cup your favorite cheese (I've used goat, colby and jack cheeses and all are great) Ask a question about this ingredient

Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes. Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each one and broil until the skin is blackened. Turn the peppers over as needed to evenly blacken the skin. Remove and slide into a ziplock bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit down the front of each pepper and carefully remove all the seeds.
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Remove the corn from the corn cobs and combine it with the beans, red pepper, 1/2 cup of cotija cheese and 3/4 cup of the manchego. Add the red onion and the red wine vinegar and mix well. Add salt and pepper as needed.
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Fill the peppers with the corn filling and lay in a baking pan.
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Preheat the oven to 375 F. Fry the sausage and crumble. Let cool.
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Mix the eggs with the flour and baking powder until thoroughly combined. Add the sausage and 1/4 cup of cotija cheese and your favorite cheese. Cheddar, Jack, and colby are all good choices. Even goat cheese is pretty delicious! Mix well and pour around the peppers in the baking dish.
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Bake in the middle of the oven for 30 -45 minutes, or until the eggs are set in the middle. Serve immediately with breakfast potatoes.
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25 Comments on Chiles Rellenos Frittata Style

WCmom added 17 days ago

Good morning Chez Suzanne, I have saved more of your recipes now than I have of Ina Garten. Maybe it's time to get a food network show!. I was planning on making this for a Mother's day brunch and was wondering if I could make this the night before, or at least throw all the ingredients together the night before, and still have it taste good? THanks Tricia

ChezSuzanne added 16 days ago

Wow! You made my week with this comment, Tricia. I do not see food network in my future, and more to the point, I'm pretty sure they don't see me in theirs. But thanks for the comment. I wouldn't make it the day before - there's something about warmed up eggs I don't, well, warm up to. But you could make all the ingredients, and even assemble it the night before, and put it in the refrigerator. Then just throw it in the oven the morning of the brunch. It's really good and I think it would be wonderful for a Mother's Day brunch. I'd love to hear how it goes!

ciaoileana added 2 months ago

Ooh, this looks really interesting. I had some great chiles rellenos during a recent trip to Austin, and I'm looking forward to making my own. I'll have to give this a try. Thanks!

ChezSuzanne added 16 days ago

Huge delay in responding - and very sorry for that! But thanks so much! I hope you give it a try.