Chiles Stuffed with Scrambled Eggs and Bacon with C

Name: Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (or more) whipping cream; 1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces); 6 large fresh poblano chiles (each about 4 ounces); 12 ounces bacon slices, coarsely chopped; 6 tablespoons (3/4 stick) butter; 16 large eggs, beaten to blend in large bowl; 2 dried guajillo chiles, seeded, sliced very thinly into strips; Fresh cilantro sprigs; Corn tortilla chips; Sliced tomatoes

Servings: persons

1
Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese.
2
Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes.
3
Season with salt and pepper.
4
(Can be made 1 day ahead.
5
Cover; chill.
6
Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
7
Char poblano chiles over gas flame or in broiler until blackened.
8
Enclose in paper bag 10 minutes.
9
Peel chiles, leaving stem intact.
10
Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
11
Cook bacon in large skillet over medium-high heat until brown and crisp.
12
Using slotted spoon, transfer to paper towels to drain.
13
Pour off drippings from skillet.
14
Add butter to same skillet and melt over medium heat.
15
Add eggs and stir gently until softly set, about 4 minutes.
16
Mix in bacon.
17
Season eggs with salt and pepper.
18
Spoon eggs into roasted chiles through slit.
19
Arrange 1 stuffed chile on each plate.
20
Spoon warm cheese sauce over.
21
Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
22
*Melting cheese available in balls, braids, or rounds.
23
Sometimes labeled queso asadero or queso oaxaca.
24
Substitute mozzarella or Monterey Jack.

1491

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups (or more) whipping cream, 1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces), 6 large fresh poblano chiles (each about 4 ounces), 12 ounces bacon slices, coarsely chopped, and more.

Yes, Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions