Bacon, Green Chile and Mushroom Omelet

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1/4 cup green chile, freshly roasted, peeled and chopped
1 large mushroom, diced very small
2 slices of bacon, cooked and crumbled small
1/4 cup shredded cheese, we used a mix of cheddar and jack cheeses
5 eggs, lightly beaten
kosher salt, to taste
freshly cracked black pepper, to taste
Optional: green onion, sliced thin


Yield: 2 servings

Cook the bacon in a medium size skillet. Remove to a paper towel lined plate. Drain the excess grease, leaving about 2-3 teaspoons worth in the skillet. Set the heat to medium low and pour in the eggs. Do not stir them. Sprinkle with salt and pepper. Let them cook for about 3 minutes, until the edges are set and there is just a bit of liquid remaining on top.

Remove from the heat for a moment and carefully flip the eggs over, like a giant pancake. It’s okay if the egg breaks, just push it back together in the pan once it is flipped. (The cheese helps hold it all together in the end.) Let it cook about a minute more and then sprinkle with cheese. Add the mushrooms, green chile and bacon (reserving a small amount for garnish, if you’d like). Gently fold the omelet in half.

Let it cook another minute or so and then remove to plates for serving. Top with reserved fillings and green onions if desired. Enjoy!