EGGS AND BACON CHILE RELLENOS
4 servings

8 large eggs
4 large fresh poblano chiles
4 slices bacon - chopped
1 medium tomato - diced
1/2 medium onion - diced
1 cup grated manchego cheese
1/2 cup canned tomato puree (Better recipe below)
1/4 cup cream
1/2 teaspoon ground cumin
1/4 teaspoon salt

ROAST THE POBLANO CHILES:
You can do this over your stove top. I have an electric 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. Continute 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.

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

CHILE RELLENO LUJO SAUCE
Source: Recipelink

1/2 onion, minced
1 clove garlic minced
1 Tbsp. oil
1 cup chicken broth
1 1/2 cups canned tomatoes, chopped
1 Tbsp. mild chili powder
1/2 tsp. oregano
1/4 tsp. cumin
Salt and pepper to taste

Saute onion and garlic in hot oil. Add remaining ingredients, and simmer 10 minutes.