Scrambled-Egg Chiles Rellenos

Gluten Free
Health score
17%
Scrambled-Egg Chiles Rellenos
45 min.
6
413kcal

Suggestions


Indulge in a delightful twist on a classic Mexican dish with our Scrambled-Egg Chiles Rellenos! This gluten-free recipe is perfect for lunch, dinner, or any time you crave a hearty meal that bursts with flavor. Imagine tender poblano chiles, lovingly roasted to perfection, then filled with a rich and creamy scrambled egg mixture, enhanced by crispy bacon and melty jack cheese. Each bite is a harmonious blend of textures and tastes that will leave your taste buds dancing.

Not only is this dish a feast for the senses, but it also packs a nutritious punch, with a caloric breakdown that balances protein, healthy fats, and just the right amount of carbs. The vibrant colors of the fresh tomatoes and cilantro add a beautiful presentation, making it an impressive dish for gatherings or a cozy family dinner. Plus, the preparation is straightforward, taking just 45 minutes from start to finish, so you can enjoy a restaurant-quality meal in the comfort of your own home.

Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a favorite in your culinary repertoire. So gather your ingredients, fire up the oven, and get ready to savor the deliciousness of Scrambled-Egg Chiles Rellenos!

Ingredients

  • ounces bacon thin
  • 12 large eggs 
  • tablespoons cilantro leaves fresh chopped
  • 0.3 cup spring onion thinly sliced
  • oz monterrey jack cheese shredded
  • 0.1 teaspoon pepper 
  •  poblano pepper fresh (4 to 5 oz. each; see notes)
  • 0.5 teaspoon salt 
  • 24 oz tomatoes cored rinsed sliced

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • whisk
  • baking pan
  • spatula
  • kitchen scissors

Directions

  1. Rinse fresh chiles and pat dry.
  2. Place in a 10- by 15-inch baking pan and broil 2 to 3 inches from heat, turning chiles as needed, until blackened and blistered all over, 10 to 15 minutes.
  3. Let chiles cool about 15 minutes. Peel off as much of the skin as comes off readily.
  4. Cut a slit down one side of each chile; remove and discard seeds, leaving stems attached.
  5. In a 10- to 12-inch nonstick frying pan over high heat, stir bacon until browned and crisp, about 5 minutes.
  6. Transfer bacon to paper towels to drain.
  7. Pour fat from pan into a bowl. Wipe pan clean with a paper towel.
  8. In a bowl, whisk eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set frying pan over medium-high heat.
  9. Add 2 tablespoons reserved bacon fat; reserve remaining for another use or discard. When fat begins to sizzle, tilt pan to coat bottom.
  10. Add egg mixture and sprinkle with 1 cup cheese, chives, and the bacon. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over.
  11. Remove from heat.
  12. Arrange chiles, slit side up, in a 10- by 15-inch baking pan. Fill evenly with egg mixture.
  13. Sprinkle eggs with remaining 1/2 cup cheese.
  14. Bake in a 400 oven until cheese is melted, about 3 minutes. Meanwhile, arrange tomato slices on plates. With a wide spatula, set chiles on tomatoes.
  15. Sprinkle with cilantro and crisp chile rings, if using; drizzle with chili oil to taste.
  16. Add salt and pepper to taste.
  17. Crisp chile rings and oil. With a damp towel, wipe 1 dried guajillo or New Mexico chile (about oz.) to clean. With scissors, cut off stem; shake out as many seeds as possible.
  18. Cut chile crosswise into 1/8-inch-thick rings; drop into an 8- to 10-inch frying pan.
  19. Add 2 tablespoons olive or vegetable oil and stir over medium heat until chile rings are crisp and beginning to brown, 2 to 4 minutes; take care not to scorch.

Nutrition Facts

Calories413kcal
Protein24.3%
Fat64.5%
Carbs11.2%

Properties

Glycemic Index
28.5
Glycemic Load
1.65
Inflammation Score
-9
Nutrition Score
26.249130539272%

Flavonoids

Naringenin
0.77mg
Luteolin
5.6mg
Kaempferol
0.25mg
Myricetin
0.15mg
Quercetin
3.95mg

Nutrients percent of daily need

Calories:413.09kcal
20.65%
Fat:29.79g
45.84%
Saturated Fat:12.42g
77.61%
Carbohydrates:11.65g
3.88%
Net Carbohydrates:8.11g
2.95%
Sugar:6.48g
7.2%
Cholesterol:415.94mg
138.65%
Sodium:703.76mg
30.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.25g
50.51%
Vitamin C:112.29mg
136.11%
Selenium:40.55µg
57.92%
Vitamin A:2218.02IU
44.36%
Phosphorus:417.9mg
41.79%
Vitamin B2:0.65mg
38.24%
Vitamin B6:0.63mg
31.44%
Calcium:296.54mg
29.65%
Vitamin K:30.75µg
29.29%
Folate:84.66µg
21.16%
Vitamin B12:1.27µg
21.12%
Potassium:710.72mg
20.31%
Vitamin B5:1.97mg
19.74%
Zinc:2.85mg
18.97%
Manganese:0.32mg
16.2%
Iron:2.87mg
15.95%
Vitamin B1:0.24mg
15.7%
Vitamin E:2.33mg
15.55%
Vitamin D:2.28µg
15.22%
Fiber:3.54g
14.17%
Vitamin B3:2.52mg
12.59%
Copper:0.24mg
12.2%
Magnesium:48.65mg
12.16%
Source:My Recipes