This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
Cheesy Bacon Chile Rellenos
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
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Chile Rellenos are one of my favorite things in the world. I order them every single time I go to my favorite Mexican restaurant. I only switch it up by changing from beef, to chicken, to shrimp. Doing some research, I couldn’t find a breakfast version (though I did much later), so I decided to make my own. Now, we all know I love bacon and Cabot Cheese so they were a must for me, and I thought about adding scrambled eggs as well, but I was afraid that would be too much and I wouldn’t be able to seal the peppers. Chile Rellanos are normally made with a red sauce but I thought a cream sauce would be better for a brunch dish.
Step-by-step photos of roasted Poblano peppers, Cabot’s Pepperjack Cheese mixed with crumbled bacon, filled peppers, sealed shut with toothpicks.
I’ll be honest, these Cheesy Bacon Chile Rellanos may seem hard to make, but they really aren’t! You can save a lot of time by roasting the peppers and removing the skins, shredding the cheese, and making the bacon the day before. I recommend doing this. I even chopped the chipotle peppers the day before.
This recipe is for three people, not a crowd, but can easily be doubled or tripled (or more).
Read on after the recipe for Cheesy Bacon Chile Rellanos for the giveaway information and to see all the other #BrunchWeek recipes shared today!
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Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
1 hrPrep Time
15 minCook Time
1 hr, 15 Total Time
- For the Chile Rellenos:
- 3 large poblano peppers
- 8 ounces pepperjack cheese, shredded
- 10 slices bacon, cooked and crumbled into large pieces
- 3 eggs, yolks and whites separated
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- vegetable oil or canola oil, at least 3 inches deep in a large pan, for frying.
- For the chipotle cream sauce:
- 2 chipotle peppers, seeds removed and minced
- 1 cup light cream
- 1/2 cup chopped yellow onion
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- pinch of salt
- 1/2 tablespoon cornstarch or flour
- Roast the poblano peppers either in the broiler or one at a time directly on the burner of a gas stove, turning often, until the skins are charred. Place the peppers in a large plastic food safe container or a paper bag for 20 minutes. Carefully scrape off the charred skins with your fingertips.
- Combine the shredded pepperjack and crumbled bacon in a large bowl. Cut a length-wise slit in each pepper (pictured above), being careful not to cut through the bottom of the peppers. Fill each pepper with an equal amount of the cheese mixture. Set aside any remaining cheese mixture. Seal the peppers with several toothpicks.
- Using a hand held or stand mixer, beat the egg whites for 2 minutes. Beat in the yolks, and slowly beat in the flour to form a batter. Dip each sealed pepper in the batter, place on a plate. Refrigerate for at least ten minutes.
- Prepare the sauce: In a medium pot, heat the oil over medium heat. Cook the onions and peppers until the onions are softened. Mix the cream with the cornstarch or flour. Stir the cilantro, salt, and light cream into the pot. Cook until the sauce is hot and thickened. Set aside while you finish the peppers, reheating right before serving.
- Heat the oil over high heat until a drop of batter sizzles. Place the peppers in the oil and fry until golden. Remove and drain on paper towels. Serve hot sprinkled with the remaining shredded cheese, bacon, and topped with the sauce.
Save time by preparing the peppers, cheese, and bacon the day before.
Take a look at what the #BrunchWeek Bloggers are creating today!
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
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English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.