Chiles With Scrambled Eggs, Bacon & Cheese Sauce

Name: Chiles With Scrambled Eggs, Bacon & Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole milk; 1 ½ cups chihuahua cheese, coarsely grated, packed (or any mild, white meltable cheese of your liking); cayenne, to taste; 6 large fresh poblano chiles; 12 ounces bacon, coarsely chopped; 4 tablespoons butter; 16 large eggs, beaten in large bowl; 2 serrano peppers, seeded, de-veined, sliced into very thin strips; fresh cilantro stem; tortilla chips; sliced tomatoes; fresh salsa (optional)

Servings: persons

1 ½ cups whole milk
1 ½ cups chihuahua cheese, coarsely grated, packed (or any mild, white meltable cheese of your liking)
cayenne, to taste
6 large fresh poblano chiles
12 ounces bacon, coarsely chopped
4 tablespoons butter
16 large eggs, beaten in large bowl
2 serrano peppers, seeded, de-veined, sliced into very thin strips
fresh cilantro stem
tortilla chips
sliced tomatoes
fresh salsa (optional)

1
Bring the milk to a slow boil in medium saucepan over medium heat.
2
Gently boil until reduced to about 1 cup, stirring frequently, about 5 minutes (or a bit longer).
3
Whisk in the cheese.
4
Let cheese melt slowly.
5
Season to taste with salt and pepper.
6
Char the poplano chiles over flame or under the broiler until blackened.
7
Enclose in a plastic bag for 10 minutes.
8
(No longer than 10 minutes, don't let them steam and turn to mush.)
9
Peel the chiles, leaving the stem intact.
10
Cut a slit lengthwise down the side of each chile; gently remove the seeds.
11
Keep the chiles warm while cooking the eggs.
12
A toaster oven on low heat is perfect for this.
13
Cook the bacon in a large skillet over medium-high heat until brown and crisp.
14
Remove bacon with a slotted spoon and drain on paper towels.
15
Drain off the drippings from the skillet.
16
Add butter to the skillet and melt over medium heat.
17
Add eggs and stir gently until softly set, about 4 minutes.
18
Mix in the bacon.
19
Season with salt and pepper.
20
Spoon eggs into chiles through the slit.
21
Arrange 1 stuffed chile on each plate.
22
Spoon warm sauce over.
23
Garnish with serrano pepper strips, cilantro, tortilla chips, sliced tomatoes.
24
Serve the salsa on the side.

1374

kcal

Calories

104

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.

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 12 ingredients. The key ingredients include: 1 ½ cups whole milk, 1 ½ cups chihuahua cheese, coarsely grated, packed (or any mild, white meltable cheese of your liking), cayenne, to taste, 6 large fresh poblano chiles, and more.

Yes, Chiles With Scrambled Eggs, Bacon & 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!