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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Cheesy Bacon Chile Rellenos #BrunchWeek
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
- 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
Nutrition
Take a look at what the #BrunchWeek Bloggers are creating today!
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Kimchi Bloody Mary from kimchi MOM
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Apple Cinnamon Pull Apart Bread from Pink Cake Plate
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BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
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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
Caroline Barbee says
I ALWAYS order a Chile relleno too, I can’t even imagine how delicious this brunch one is!
Bernadette says
I loved it, next time I’m going to try to add scrambled eggs as well.
Wendy Klik says
The pepper jack cheese is perfect for this recipe and I love the sauce.
Bernadette says
Thanks Wendy! I loved it, now I have to make all the other kinds of chile rellenos!
Erin @ The Spiffy Cookie says
Looks awesome! But where are the directions for making the cilantro chipotle cheese sauce?
Bernadette says
Hi, Erin. Updating the directions now, it was a really busy weekend and I knew I forgot something!
Lorraine Ashmore says
I will be making the Chile Rellenos in the very near future.
Bernadette says
Hi, Lorraine! I hope you like them! Please come back and let me know what you think.