POBLANO CHILES STUFFED
WITH SCRAMBLED EGGS AND BACON
(CHILES RELLENOS CON HUEVOS REVUELTOS Y TOCINO)

4 large fresh poblano chiles
4 slices bacon, chopped
1/2 onion, diced
1 tomato, diced
8 eggs
1/4 cup cream
salt (to taste)
1 cup manchego cheese, grated
1 cup tomato puree (to serve)

Roast and clean the poblano chiles; set aside.

Place the bacon in a large frying pan and cook until crisp. Remove from the pan and drain all the grease, except 1 tablespoon.

Saute the onion in the bacon grease for a few minutes, add the diced tomatoes and continue cooking for another 2-3 minutes.

Crack the eggs into a medium bowl and stir in the cream. Add salt to taste. Add the eggs to the frying pan and finish cooking. Stir the bacon in.

Stuff each chile with the egg mixture. Place 1/4 cup of grated cheese on top.

Broil until the cheese is melted. (If you do not have a broiler, you can melt the cheese in an oven.)

TO SERVE:
Heat the tomato puree. Spoon 1/4 cup of the puree on each plate and place the chile on top.

PLAN AHEAD:
1-3 days in advance: Make tomato puree
1 day in advance: Roast poblano chiles

"Chiles Rellenos come in many forms. The term literally means stuffed chile, basically any chile, not necessarily a poblano. You could also use ancho or pasilla chiles, after rehydrating them; but beware: the heat would be much more intense. If this recipe seems daunting, don’t let it scare you. The extra 10 minutes needed to prepare the chiles is well worth it and you can’t beat the presentation. Try these breakfast Chile Rellenos for another great brunch, served with refried beans and tortillas."

Servings: 4
Source: unknown