Chiles Rellenos Frittata Style

By • November 23, 2011 • 30 Comments



Author 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 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.TheWimpyVegetarian

Food52 Review: 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.boulangere

Serves 6

  • 1/2 red onion, finely diced (about 2/3 cup)
  • 1/4 cup red wine vinegar
  • 6 poblano chiles
  • 2 ears of corn
  • 1 15-oz can black beans, drained and rinsed
  • 1 small red pepper, diced (1/2 cup)
  • 1/2 cup cotija cheese, grated, or other Mexican mild cheese)
  • 1 cup manchego cheese, grated, divided
  • 12 large eggs
  • 2/3 pound your favorite sausage (I used a mix of spicy and mild)
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup your favorite cheese (I've used goat, colby and jack cheeses and all are great)
  1. 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.
  2. 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.
  3. Fill the peppers with the corn filling and lay in a baking pan.
  4. Preheat the oven to 375 F. Fry the sausage and crumble. Let cool.
  5. 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.
  6. 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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Comments (30) Questions (0)

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10 months ago teafanatic

Really tasty! We made a riff on this last weekend and it was fantastic for dinner, and the envy of our co-workers warmed up for lunch later in the week. Goes great with cheddar jalapeno cornbread. Like the combo of cheeses, good flavors.

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about 1 year ago Retroshawn

I'm planning to make this for Mother's Day brunch this weekend. What would you serve along side?

Me

about 1 year ago TheWimpyVegetarian

A big green salad with avocado in it is great with it, along with some smashed red potatoes. Hope you like it! It's one of my favorites!!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Looks great, so easy to make and love everything in it. I really love that you bake it, my frittata flipping skills are not always good.

Me

over 1 year ago TheWimpyVegetarian

Mine either, God knows, unless I've got those fancy frittata pans that interlock :-)

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about 2 years ago WCmom

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

Me

about 2 years ago TheWimpyVegetarian

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!

Mug

over 2 years ago Ileana Morales | a little saffron

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!

Me

about 2 years ago TheWimpyVegetarian

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

Me

over 2 years ago TheWimpyVegetarian

Thanks b for such a lovely, lovely review. I really am so happy you enjoyed it so much!!! Thanks again for testing it for me!!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

CS, I just finished a dinner of your heavenly creation alongside some Roasted Tomato Fried Rice. Your textures, your flavors, well, they're pretty heavenly. I will be making this again and again and again. Thank you profoundly.

Me

over 2 years ago TheWimpyVegetarian

Thank you so much boulangere! I'm so happy you made it, and even happier that you enjoyed it. Hope you're having a nice, relaxing evening there in Montana :-)

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

True confessions: I used frozen corn. Fresh corn is a long way away right now.

Me

over 2 years ago TheWimpyVegetarian

Gasp. :-) I was all set to use frozen corn when I made it too, but my friend staying with us over the holidays scored some great corn. I don't want to think about where it was from since I'm reasonably certain it wasn't from the local vegetable stand. But frozen is a great way to go!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I am very happy to have had the good luck to snag this as a CP test.

Me

over 2 years ago TheWimpyVegetarian

I'm really excited you'll be testing this, b!! I really hope you like it. If you have any questions, please let me know!

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over 2 years ago gingerroot

YUM! This looks SO delicious, ChezSuzanne. I love eggs anytime of day and hope to try this soon. Gorgeous photo!

Me

over 2 years ago TheWimpyVegetarian

Thanks gingerroot! I'd love to hear what you think if you make it. There are sooo many wonderful recipes on this site, it's hard to get around to making all the ones I want to!!

Ry_400

over 2 years ago melissav

Wow! This looks amazing. I want some right now.

Me

over 2 years ago TheWimpyVegetarian

Thanks so much melissav! Really appreciate it. It was a great holiday brunch for us - I was hoping for leftovers, but nothing was left at the end :-(

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over 2 years ago dymnyno

Susan, this is definitely a winner! So delicious .

Me

over 2 years ago TheWimpyVegetarian

Thanks so much Mare! Hope you are having a wonderful Thanksgiving weekend in Maui!! It's so warm here, even in Tahoe, that I feel like I might be in Hawaii right now.

Karen_and_amy

over 2 years ago My Pantry Shelf

This looks yummy, Suzanne. I know that Sunset recipe as well and have made it. I am a big fan of casserole style breakfast egg dishes though. Great for company. I will try this!

Me

over 2 years ago TheWimpyVegetarian

Thanks so much, Karen!! It was perfect for our company earlier this week! And I made extra corn and black bean salsa that I warmed up and served with crackers as an appetizer to yesterday's Thanksgiving dinner.

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over 2 years ago lapadia

Right up my alley, CS! Beautiful photo...

Me

over 2 years ago TheWimpyVegetarian

Thanks lapadia! Hope you had a scrumptious Thanksgiving!!

Dscn3274

over 2 years ago inpatskitchen

This looks so good!! Putting it on the line up ..thanks for sharing!

Me

over 2 years ago TheWimpyVegetarian

thanks!! I hop you like them. Happy Thanksgiving!

Me

over 2 years ago TheWimpyVegetarian

A very happy Thanksgiving to you, b. This would make a great breakfast when your kids come to visit! I hate the fuss with the chiles rellenos too, so this is my much easier version.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hate the fuss of chiles rellenos, love the flavors of this! Wow, I can have my chiles and eat them too. Thank you, Susan! I'll be making this when the son and the daughter are here for Christmas. If not before for me, myself, and I. Have a lovely Thanksgiving!