Chili Relleno Omelet
- Chef John Politte
- Mar 30, 2022
- 1 min read
Updated: Jul 4
A chili relleno omelet stuffed with a handmade chile relleno and smothered with Monterrey Jack cheese.
Chili Relleno 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
Roast the chili over a flame on your stovetop burner or in a broiler until all sides of the pepper are charred. Put it in a bowl and cover with plastic wrap for 15 minutes.
Separate two eggs. Place the yolks in one bowl and the whites in another. Beat the egg whites until stiff. Then, add the yolks and whip them together until smooth. Set aside.
Remove chili from the bowl and gently remove charred skin. Discard the skin and slit the pepper lengthwise, but not all the way through, to create a pocket.
Place the cheese in the pepper pocket and close it, sealing it with toothpicks.
Roll the pepper in the flour, then place it in the egg mixture and coat it entirely with the egg mixture until well coated.
Fry the pepper in hot oil (350°F) until all sides are golden brown. Remove pepper from the pan and set aside on a paper towel.
Use the two 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 one omelet
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