Egg and Jalapeno Bacon Chile Relleno (04.16.12)
- 3 whole eggs, scrambled
- 2 T fresh salsa
- 2 slices cooked bacon (jalapeno if available) diced
- 1 oz Cooking Spray
- 2 oz Jack Cheese, shredded
- 1 med. Poblano pepper, roasted, peeled and seeds removed
Roast, peel and seed pepper and keep warm while preparing filling. Heat a non stick pan and spray generously with cooking spray. Add eggs, bacon and salsa and cook stirring constantly until “scrambled”. Sprinkle with cheese and allow to melt. Turn eggs onto plate and lay warm pepper over top, making sure split side wraps around eggs. Drizzle with sour cream and serve alongside hash browns or breakfast potatoes.