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Breakfast Chiles Rellenos

Chiles Rellenos come in many forms. The term literally means stuffed chile, basically any chile. This scrambled egg, bacon and cheese version is perfect for brunch. Serve with refried beans and tortillas.

4 large Poblano chiles

4 slices bacon, chopped

1 tomato, diced

½ onion, diced

8 eggs

¼ cup cream

1 cup Manchego cheese, grated

1 cup tomato puree

4 servings

1. Roast and clean the poblano chiles.Set aside.

2. Place the bacon in a large frying pan and cook until crisp. Remove. Drain all the bacon grease, except 1 tablespoon.

3. Sauté the onion in the bacon grease for a few minutes, add the tomatoes and continue cooking for another 2-3 minutes.

4. Crack the eggs into a medium bowl and stir in the cream. Add salt to taste.

5. Add the eggs to the frying pan and cook on the soft side. Stir in bacon.

6. Stuff each chile with the egg mixture. Place ¼ cup of grated cheese on top and broil until melted. (If you do not have a broiler, you can melt the cheese in an oven.)

7. Heat the tomato puree. Spoon ¼ cup of the puree on each plate and place the chile on top.