Chiles Rellenos Frittata Style

November 23, 2011
1 Rating
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

Test Kitchen Notes

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)
In This Recipe
  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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