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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources