Scrambled-Egg Chiles Rellenos
NOTES: Mild, dark green, triangular poblano chiles (sometimes mislabeled pasilla) are available in Latino markets and some supermarkets. Look for plump chiles with fairly straight sides. You can prepare the recipe through step 2 up to a day ahead; cover chiles and bacon separately and chill. Bring to room temperature before continuing. The chile rings and oil can also be made a day ahead; store airtight at room temperature.
- Servings: 6
Source: Sunset Magazine
Ingredients
- fresh poblano chiles
- ounces bacon, cut crosswise into thin strips
- large eggs
- About 1/2 teaspoon salt
- About 1/8 teaspoon pepper
- shredded jack cheese
- thinly sliced chives or green onions
- tomatoes , rinsed, cored, and sliced 1/4 inch thick
- tablespoons chopped fresh cilantro
- Crisp chile rings and oil