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

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources