Best Chile Relleno Omelet Recipes

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AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

DAD'S CHILI CHEESE OMELET



Dad's Chili Cheese Omelet image

This is the most requested breakfast at my house for birthdays!!! I had never heard of one until I married my hubby. So simple, yet so good!

Provided by Charmie777

Categories     Breakfast

Time 15m

Yield 3-4 omelets

Number Of Ingredients 5

1 (15 ounce) can chili with beans
3 -4 eggs, beaten well (per omelet)
1 cup shredded cheddar cheese
1/4 cup onion, diced
1 jalapeno pepper, diced (optional)

Steps:

  • In a small pan heat chili, and keep warm.
  • Make sure all your ingredients are ready before you begin.
  • Season 3-4 beaten eggs with salt and pepper.
  • Melt a small amount of butter or margarine in a small nonstick skillet.
  • Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
  • Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
  • When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
  • Gently fold omelet over to form semicircle.
  • Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
  • Repeat with ingredients and 3-4 eggs per omelette.

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