Chiles Rellenos Con Huevos Y Tocino Con Salsa De Queso Chihuahua

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1-1/2 cups whipping cream
12 oz. bacon slices, coarsely chopped
2 dried guajillo chiles, seeded and sliced very thinly into strips
1-1/2 cups (packed) coarsely grated queso chihuahua cheese
6 tTbsp. butter
6 large fresh poblano chiles
16 large eggs, beaten in a large bowl
fresh cilantro sprigs
corn tortilla chips
sliced tomatoes


Bring 1-1/2 cups of cream to a boil in a medium saucepan over medium-high heat, then whisk in the cheese. Boil the mixture, whisking it occasionally, until it reduces to 1 cup, about 5 minutes, then season with salt and pepper.

Roast the poblano chiles over a gas flame or under a broiler until the chiles are blackened all over. Enclose the chiles in a paper bag for about 10 minutes, then peel the chiles under cool running water, leaving the stems intact. Cut 1 slit lengthwise down the side of each chile and carefully remove the seeds.

Cook the bacon in a large skillet over medium-high heat until it becomes brown and crisp. Using a slotted spoon, transfer the bacon to some paper towels to drain. Pour off the drippings from the skillet and add the butter. Heat the skillet over medium heat, then add the eggs and stir them gently until softly set, about 4 minutes. Mix in the bacon, and season the eggs with salt and pepper.

Spoon the eggs into the roasted chiles through the slits and arrange 1 stuffed chile on each plate. Spoon some of the warm cheese sauce over each one and garnish with some guajillo chile strips, cilantro, tortilla chips and tomatoes.

Recipe from Bon Appetit Magazine, May 2003.