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    Home » Recipes » Recipes

    May 8, 2017

    Cheesy Bacon Chile Rellenos #BrunchWeek

    Jump to Recipe Print Recipe

    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

    Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.

     

     

    Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

     

    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!

     

    Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

    For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

    Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

    Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

    Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

    Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

    Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

    Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

    Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

    Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

     

    Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

    If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

    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.

     

     

    Stuffed Poblano Peppers

     

    Sealed Stuffed Poblano Peppers

    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!

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
    Print Recipe
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    Cheesy Bacon Chile Rellenos #BrunchWeek

    Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
    Prep Time1 hour hr
    Cook Time15 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Brunch
    Cuisine: American
    Servings: 3
    Calories: 1270kcal
    Author: Bernadette Martin

    Ingredients

    • 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
    • ⅔ cup all-purpose flour
    • ¼ 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
    • ½ cup chopped yellow onion
    • 1 tablespoon chopped cilantro
    • 1 tablespoon olive oil
    • pinch of salt
    • ½ tablespoon cornstarch or flour

    Instructions

    • 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.

    Notes

    Save time by preparing the peppers, cheese, and bacon the day before.

    Nutrition

    Calories: 1270kcal | Carbohydrates: 33g | Protein: 38g | Fat: 110g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Cholesterol: 323mg | Sodium: 1177mg | Potassium: 582mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1690IU | Vitamin C: 97.7mg | Calcium: 642mg | Iron: 3.3mg

     

    Take a look at what the #BrunchWeek Bloggers are creating today!
    BrunchWeek Beverages:
    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
    Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
    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

    BrunchWeek Desserts:
    Baltimore Peach Cake from Cookaholic Wife
    Mandarin Orange Bundt Cake from My Catholic Kitchen

    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.
    THIS GIVEAWAY HAS NOW ENDED 

    « Spinach Egg Drop Soup
    Cinnamon Sugar Apple Muffins #BrunchWeek »
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    Reader Interactions

    Comments

    1. Caroline Barbee says

      May 08, 2017 at 8:48 pm

      I ALWAYS order a Chile relleno too, I can't even imagine how delicious this brunch one is!

      Reply
      • Bernadette says

        May 08, 2017 at 8:51 pm

        I loved it, next time I'm going to try to add scrambled eggs as well.

        Reply
    2. Wendy Klik says

      May 08, 2017 at 8:03 pm

      The pepper jack cheese is perfect for this recipe and I love the sauce.

      Reply
      • Bernadette says

        May 08, 2017 at 8:11 pm

        Thanks Wendy! I loved it, now I have to make all the other kinds of chile rellenos!

        Reply
    3. Erin @ The Spiffy Cookie says

      May 08, 2017 at 11:48 am

      Looks awesome! But where are the directions for making the cilantro chipotle cheese sauce?

      Reply
      • Bernadette says

        May 08, 2017 at 11:51 am

        Hi, Erin. Updating the directions now, it was a really busy weekend and I knew I forgot something!

        Reply
    4. Lorraine Ashmore says

      May 08, 2017 at 11:25 am

      I will be making the Chile Rellenos in the very near future.

      Reply
      • Bernadette says

        May 08, 2017 at 11:52 am

        Hi, Lorraine! I hope you like them! Please come back and let me know what you think.

        Reply

    Trackbacks

    1. Coddled Eggs with Bacon and Cheddar • Family Around the Table says:
      June 15, 2020 at 8:42 am

      […] Main Dishes: Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen Country Fried Steak & Eggs with Habanero Cheddar Gravy from […]

      Reply

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