Chiles Rellenos – Frittata Style

Chiles Rellenos Frittata Style

Looking for a holiday breakfast? Here’s a great one I’m planning on. It’s inspired by a recipe I saw in Sunset Magazine years ago for Baked Chiles Rellenos. The recipe is long-lost, but I’ll always remember the photo: whole poblano chiles lazily reclining in puffy, cheesy, eggs. The baking powder in the recipe is what makes them fluffy, and my husband swore it was an egg souffle.

Feel free to experiment with different cheeses, and don’t be intimidated by the long list of ingredients. It comes together pretty easily. And best of all for a holiday breakfast – make it the day before, let it spend the night in the refrigerator, and just bake it off in time for breakfast the next morning and look like a Food Network star!

Oh, and Wimpy Vegetarian Warning, it has sausage in it! But the sausage can be eliminated without making any other changes.

Chiles Rellenos - Frittata Style

Chiles Rellenos – Frittata Style

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)

Making It… 

  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 chile and broil until the skin blackens. 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 all the way 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. Remove the sausage from its casing, and fry it up, crumbling it as it cooks. Let cool.
  5. Mix the eggs with the flour and baking powder until thoroughly combined. Add the cooled sausage, 1/4 cup of cotija cheese and 1/4 cup of your favorite cheese in eggs. 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 top 1/3 of the oven for 30 -45 minutes, or until the eggs are set in the middle. Serve immediately with a side of breakfast potatoes or a salad.

About The Wimpy Vegetarian

I'm a mostly vegetarian married to a Carnivorous Maximus and always looking for a simpler way to make a great dinner for both of us!
This entry was posted in Breakfast / Brunch, Peppers and tagged , , , , . Bookmark the permalink.

11 Responses to Chiles Rellenos – Frittata Style

  1. Love chiles rellenos! What a wonderful twist on this classic. Would be great as a brunch item.

  2. lizthechef says:

    Love the “WVWarning” – this is a keeper, as this is the “hottest” pepper my husband actually enjoys. A wonderfully updated version of the classic…

  3. This looks delicious and is a kissing cousin to my Mom’s chile relleno casserole! (A longtime family favorite and a great way to use leftover pot roast.)

  4. Hannah says:

    This will definitely be a family favorite! Chiles, cheese, eggs, beans – say no more. My stomach is rumbling…wish I had this for breakfast right now. 🙂

  5. Bevi says:

    This looks terrific. I am not much of a cook when it comes to anything other than French toast, pancakes, and simple eggs. This looks like a good place to start branching out!

    • Thanks Bevi!! And I don’t believe that for a minute, girlfriend! But, I do think you won’t be disappointed in this granola. Just make sure you toss it around a bit at intervals when baking. Otherwise, the sugar in it can make it burn a bit….which is NOT what you typically want in a flavor profile…:-)

    • Thanks so much Bevi! You’re a wonderful cook, so you’ll be fine with this. It’s not difficult at all, and so much of it can be made ahead of time, making it a great breakfast/brunch for houseguests over the holidays (or really anytime at all). I’d love to hear how it goes if you make it! Boulangere is testing it this weekend for the Food52 Community Picks thingy.

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