Stuffed Chiles With Scrambled Eggs And Bacon Recipes

CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE

Steps:

• Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
• Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
• Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
• Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
• *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.

STUFFED CHILES WITH SCRAMBLED EGGS AND BACON

Steps:

• 1. Prepare the ranchera sauce. Reserve, covered, in a pan off heat. In a large nonstick skillet, cook the bacon over medium heat until crisp and brown. Drain on paper towels. Crumble the bacon and reserve on a plate. 2. Prepare the chiles. (Keep the stems intact.) With a small sharp knife, cut a slit lengthwise from the stem end to within 1 1/2 inches of the narrow end. Carefully remove the seed pod and seeds. Rinse under running water to wash out remaining seeds. Pat dry with paper towels. Reserve on a plate. 3. Preheat oven to 300°. In a bowl, beat the eggs with a fork until well combined. Add the milk and salt. Beat to mix. Heat the butter and oil in a large nonstick skillet and cook the eggs, stirring slowly to scramble, until just set, about 3 minutes. Stir in the crumbled bacon and cook about 20 seconds more. Fill the chiles equally with the egg mixture and arrange on a baking sheet. Put in the oven to keep warm. 4. Reheat the sauce until it comes to a boil. To serve, place 1 stuffed chile in the center of each of 4 serving plates. Spoon some of the heated sauce on top of each serving, letting it pool onto the plate.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.