Chili Rellenos Omelet

A chili rellenos omelet stuffed with a handmade chile relleno and smothered with Monterrey Jack cheese

Chili Rellenos Omelet

Ingredients

• 1 Poblano Chili

• 4 eggs

• 1 cup AP flour

• ½ cup Monterey Jack cheese

• ½ cup oil

• Salt and pepper to taste

Method

1. Roast chili over the flame on your stovetop burner or a broiler until all sides of the pepper are charred. Place in bowl and cover with saran wrap for 15 minutes.

2. Separate two eggs. Place yolks in 1 bowl and whites in another. Beat the egg whites until stiff. Then add the yolks and whip them together. Set aside.

3. Remove chili from the bowl and gently remove charred skin. Discard skin and slit the pepper lengthwise, but not through, and remove seeds to make a pocket in the pepper.

4. Place the cheese in the pepper pocket and close, seal with toothpicks.

5. Roll the pepper in the flour, then place in the egg mixture and cover the pepper entirely with the egg mixture until well coated.

6. Fry the pepper in hot oil (350 degrees) until all sides are a golden color. Remove pepper from the pan and set aside on a paper towel.

7. Use the 2 remaining eggs to make an omelet. Place the pepper in the omelet and fold onto a plate. Cover with more cheese if desired—microwave to ensure all the cheese is melted.

Serve with rice and beans or hash browns and toast. Makes 1 omelet