Aldaco’s Gourmet Breakfast Chile Relleno

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Aldaco's Gourmet Breakfast Chile Relleno

Ingredients

Poblanos

  • 6 Poblano peppers (medium), roasted, peeled and deveined
  • 12 oz Monterrey Jack cheese, shredded (2 oz per poblano)
  • 6 oz Smoked ham, cut into small pieces. (deli-sliced at number 1)
  • 2 Green onions, finely cut from end to end
  • 2 Serrano peppers, finely chopped
  • 12 Eggs (medium size)
  • Salt to taste
  • Creme Poblana

    • 2 Medium Poblano peppers, roasted, peeled and deveined to make sauce
    • 1/2 c Milk
    • 1 c Heavy cream
    • 2 cloves Garlic, large
    • 1/2 Onion, slivered very fine
    • 1 t Salt

    This is a delicious dish! Just one of many great recipes from my friend Blanca Aldaco whose beautiful restaurant “Aldaco’s Stone Oak” sits atop the highest point in San Antonio. You and your family will love this.

    Pablanos

    You may roast, peel and devein the poblanos in advance.  For a nice and even roast, add Olive Oil to your finger tips and rub oil over poblano evenly. Place poblanos over a hot comal (skillet) or broiler until skin is charred. When charred, place peppers on a plate and top with a damp towel to allow peppers to “rest” for about 10 minutes. Remove the charred bubbles, hold pepper from the stem, cut one inch across and two inches long (as in a “T”), open gently and dive in and deseed.

    Creme Poblana

    Heat oil in a sauce pan, over medium high heat, add garlic, Slivered onions until translucent, add heavy cream and Poblano puree (poblanos blended with milk and salt), let simmer until flavors blend.

    Assembly

    Place Poblano Pepper in your palm with slit facing you, Gently open, lay shredded Monterrey Jack cheese, scrambled egg mixture and jack Cheese once more. With both hands, firmly shape Poblano to it’s natural shape and place on baking sheet and cover with Crema Poblana. Garnish with Green onion or Fresh diced tomatoes.

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