Breakfast Chiles Rellenos

Oh heeey guys. I have not posted since last Thursday, and I feel like its been months. I really enjoy reading the comments from people throughout the world, yes world. It is so nuts to me to see all the awesome pictures from all the bloggers who post on my page, and then mine are so dorky taken with my cracked screen iphone 3g..haha, well what can you do, actually I do know what you can do, you meaning Daniel, I need a camera for my birthday.

So, I am not big on breakfast at all, actually I hate breakfast, my idea of a good breakfast are frozen wal-mart pancakes. I actually hate wal-mart, but I love their frozen mini pancakes. I posted a picture of this recipe on my instagram a few weeks ago, and my mom and sisters blew up my phone over this recipe, seriously guys let me sleep. So here it is, a healthy version of one of my husbands favorites, Chiles Rellenos. What you'll need..

Poblano Peppers

Queso Fresco

Eggs

Salt

Pepper

Pico De Gallo Recipe

2- 3Tomatoes

1 - Serrano Peppers

1/3 of an Onion

1/4 of a Cilantro Bunch

Salt

Pepper

You'll start with pre-heating your oven at 400 degrees, washing, and drying your poblano peppers, and you want to grill / bake them on each side for 10-15 minutes. Before & After picture below

  

While your poblano peppers are in the oven, you can grate your queso fresco, I prefer cacique brand, but any queso fresco will work, also make your pico de gallo while the peppers are cooking. The pico de gallo is super easy to make, chop all your veggies, and mix them all together, add salt and black pepper to your liking, and thaats it.

 When I originally made this recipe, I used feta cheese, but the husband isnt a big fan of feta, but both cheeses work perfect.

Cacique- Queso Fresco

                                                       ..After pepper picture I promised

When your peppers are ready to take out, you will quickly remove them from your baking rack, and put them in a plastic bag, and close it. The bag will quickly steam up, and you want to leave them in there for 15-20 minutes while they cool. You do this in order to make it easier to peel off the burnt skin, little trick my momma taught me.

..peel that thick burnt skin off, you don't want to eat that.

Once all your peppers are peeled, cut a little slit straight across down one side of the peppers, this is where you will stuff them with your grated cheese.

After stuffing, you will put them back in the oven for 10-15 minutes, just to melt the cheese a little. Meanwhile, you can cook your eggs to your liking, I'm a simple gal..scrambled eggs for me is fine, but I know some people like to get fancy with their over easy, sunny side up, poached eggs etc, you get the point. Just cook your eggs, and top the eggs over your melted cheese stuffed pepper.

..and finally top it with your pico de gallo, and eat away..Enjoy !

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