Liven up your morning breakfast by adding a little Mexican influence with this delicious and easy poblano pepper stuffed with scrambled eggs and melted naturally aged white cheddar cheese. A spicy Mexican-inspired, Southwestern-themed start to the day, and the nice thing about this recipe is that it is easily altered to fit your particular taste by varying measurements and ingredients. Fire-roasted over an open flame, grilled, baked, or broiled, these somewhat spicy poblano peppers, loaded with your favorite breakfast ingredients, will definitely kick your breakfast experience up a notch or two. Of course the singular crowning touch to this little delicacy is the melted cheese on top. These are quite easy to prepare and turn out nicely without much effort. Just what you need as you sip that first cup of coffee in the morning, nothing too complex, please!
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
2 poblano peppers – butterflied, such as I have in this recipe, or slit down 1 side, (so it can be stuffed) seeds and membranes removed.
NOTE: If you would prefer the pepper to be a bit hotter, leave the seeds and membranes, as I have in this recipe.
1 1/2 tsp milk
1 small tomato, diced
1 baby bella (crimini) mushroom, chopped
1 green onion, finely chopped
1 1/2 tsp fresh cilantro, chopped
Sea salt and freshly ground black pepper to taste
1 tsp butter, or as needed
1/4 cup shredded Cabot Extra Sharp Premium Naturally Aged White Cheddar Cheese (I love this cheese not only for its strong taste and flavor, but also because the ingredients are simple – fresh pasteurized milk, cheese cultures, salt, and enzymes…and no FDA food coloring!!)
Preheat the oven or toaster oven to 450 degrees F. In the meantime, cover a cookie/baking sheet with a layer of aluminum foil.
Lightly coat both sides of poblano peppers with olive oil; place peppers, opened like a butterfly with cut side up, onto the prepared baking sheet. (or if you chose to slit one side, put the slit side up)
Bake in the preheated oven until pepper is tender and skin starts to brown, about 20 minutes.
NOTE: There are many ways to “roast” chile peppers, so you don’t have to bake them in the oven if you would prefer to use a different method.
Roasting the green chiles is an important part of the preparation, as the roasting process brings out the deeper flavors of the peppers. I’ve done it countless different ways and they all work well. Over an open flame on a propane-powered BBQ grill, (my favorite method) in the oven under the broiler, or on a hot cast iron griddle. (When we’re in Arizona for the summer, we have a gas range in the kitchen, and Evelyn likes to roast them over an open flame.) The skins do not need to be completely black, just blackened in areas and the rest of the skin loosened and browned. Then – and this is key – put them in a plastic bag or otherwise cover and/or seal them and allow them to “sweat” for about 20 minutes. This will make peeling them a lot easier.
After peeling off the blistered skins, continue the preparation process by seeding and stemming the peppers, which also includes removing the inner membranes. (NOTE: Around this family we like our green chile recipes “hot,” therefore, I do not normally “seed” peppers used in a recipe). This is strictly your choice, just be aware of who is going to be consuming this recipe and proceed accordingly. Seeded peppers will produce a much milder product overall; unseeded ones just the opposite.
It is not necessary to “completely” remove all of the blistered skins, actually leaving some small bits of the roasted skin will enhance the flavor and depth of the finished chile.
Remove from oven, cover with a towel or aluminum foil, and allow pepper(s) to steep for a few minutes.
While the poblanos are steeping, whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
By this time you should be able to easily peel the skin from the poblanos. Place them back onto the baking sheet.
Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, no more than about 5 minutes, as they will cook a bit further in the oven.
Return to oven and bake until cheese is nicely melted, about 3 to 5 minutes. (You can also choose to use the broiler to melt the cheese if you prefer, but I believe baking will give you a better result, everything will be more thoroughly heated through and through.)
Serve with salt and pepper…as well as a side of salsa…
I like my own Homemade Hot Salsa, or if I don’t have any on hand I like to use Herdez Carera Hot Salsa.
If you’re like me, needing at least one cup of strong coffee in the morning before I can even carry on a civilized conversation, much less put together a breakfast recipe, this endeavor might seem a bit labor-intensive in the pre-dawn, pre-coffee wee hours. In any case, make sure you have a good strong pot brewing before you begin.
Recipe could easily be doubled or tripled as needed, You can also liven up the recipe by adding bacon bits, Chorizo sausage or hash browns to the scrambled egg mixture. The choices are many and varied. You’re the chef, and it’s your choice!
Adapted from All Recipes “Breakfast Stuffed Poblano Peppers”