Cheesy Bacon Chile Rellenos #BrunchWeek

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

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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.

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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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Cheesy Bacon Chile Rellenos #BrunchWeek

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

 

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

Course: Brunch

Cuisine: American

Servings: 3

Calories: 1270 kcal

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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Recipe Notes

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

Nutrition Facts

Cheesy Bacon Chile Rellenos #BrunchWeek

Amount Per Serving

Calories 1270 Calories from Fat 990

% Daily Value*

Total Fat 110g 169%

Saturated Fat 36g 180%

Polyunsaturated Fat 9g

Monounsaturated Fat 22g

Cholesterol 323mg 108%

Sodium 1177mg 49%

Potassium 582mg 17%

Total Carbohydrates 33g 11%

Dietary Fiber 3g 12%

Sugars 4g

Protein 38g 76%

Vitamin A 33.8%

Vitamin C 118.4%

Calcium 64.2%

Iron 18.4%

* Percent Daily Values are based on a 2000 calorie diet.

Take a look at what the #BrunchWeek Bloggers are creating today!
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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.
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