Breakfast Chiles Relleños Over Two Fried Eggs Served with Black Bean Relish

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
One

Make a tasty breakfast in under 30 minutes. This Spanish dish combines salsa, eggs, beans, corn and cheese for an unique breakfast dish. 

Ingredients

½ tsp. canola oil
¼ cup sautéed corn
4 oz. can black beans
1 ⅓ cup prepared salsa can
½ oz. chopped cilantro
Salt and pepper to taste
3 small poblano chilies
1 strip jack cheese
1 strip cheddar cheese
2 slices pepper jack cheese
4 large eggs
½ cup whole milk

Steps

Relish

  1. Sauté corn adding half a teaspoon of canola oil until crunchy and brown.
  2. Add cooked black beans, prepared salsa and cilantro.
  3. Add salt and pepper to taste.

Chiles relleños

  1. Rinse chilies and discard seeds.
  2. Insert one strip of jack and one strip cheddar cheese and two slices of shredded pepper jack in each chili, cutting slit in one side of chile. Dust chili with flour.
  3. Beat egg whites until stiff. Beat egg yolks and fold into whites. Add milk.
  4. Add melted butter (should not be hot) to egg mixture. Grease an 8-by-8-inch baking dish generously.
  5. Pour thick coating of batter on bottom of dish. Place chile on top of batter and spoon remaining batter over chilies.
  6. Bake at 375°F for 15 minutes, or deep-fry 4 to 5 minutes.
  7. Cook eggs to your preference. Stage each serving as pictured (Any choice of egg over easy or poached).

Recipe by Bosch LLC (Southern Foodservice Management Inc.), Broadview, Ill.

More From FoodService Director

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

Sponsored Content
kid eating seafood

From High Liner Foods. School lunches are a staple of American education. But over the last several years, school meals have gotten a makeover to make them fresher, healthier and tastier.

One item making a splash on K-12 lunch menus is seafood. The USDA Dietary Guidelines recommends that Americans, including children, consume at least two seafood meals a week of at least 4-ounces of cooked seafood. Almost 80% to 90% of Americans, however, are not getting enough seafood in their diets.

But many students may be reluctant to eat seafood, since it’s often less familiar than...

Ideas and Innovation
Thai beef salad

In Denver, especially, the local trend is huge. Not just local companies, but what some of us are calling “hyperlocal,” using vendors and companies that use local sourcing inside their products. Many times companies are local, but getting products shipped from all over the United States or the world, finding products that use local grains, local oil manufacturers, even purchasing the shipping boxes from a local company makes a huge difference in quality and environmental impact. Sourcing out the right products and balancing the give and take is always hard, but allowing local companies who...

FSD Resources