EGGS AND BACON CHILE RELLENOS

4 large fresh poblano chiles*
4 slices bacon, chopped
1/2 medium onion, diced
1/2 cup canned tomato puree
1 medium tomato, diced
8 large eggs
1/4 cup cream
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 cup grated manchego cheese

Roast the poblano chiles. You can do this over your stove top. (I have an eclectic range and roll the chiles directly on the burner. If you have a gas stove, hold them directly in the flame using tongs.) When all sides of the chiles are charred, wrap each chile in a warm moist paper towel. Let set for two minutes. The skin should come off fairly easily now. Peel the charred skin from the chiles. Cut a slit nearly the full length of each chile. Remove the seeds and hanging membrane. Set aside.

In a large frying pan at medium-high heat, cook the bacon until crisp. Place finished bacon on stacked paper towels. Drain most of the bacon grease from the pan, leaving only about 1 teaspoon.

Return pan to stovetop and add onion. Saute for about one minute until tender.

Add tomato puree and cook for 2 more minutes, stirring occasionally.

Preheat oven to 400 degrees F.

In a small mixing bowl, beat the eggs with the cream, cumin and salt. Add the egg mixture and bacon pieces to the frying pan. Continue to cook, stirring often, until eggs are set.

Stuff each chile with equal amounts of the egg mixture. Place chiles cut-side-down in a medium baking pan. Sprinkle grated cheese evenly over chiles.

Bake for about 5 minutes until cheese is melted. Serve warm.

*The poblano chile originated in Mexico near the city of Pueblo. "Poblano" means "pepper from Pueblo".

Servings: 4