Goodtaste with Tanji

Aldaco’s Gourmet Breakfast Chile Relleno

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.

CourseEntrées
OccasionChristmas, Easter, Fall, Spring, Winter

Ingredients

Poblanos

6 Poblano peppersroasted, peeled and deveined, medium
12oz Monterrey Jack cheeseshredded (2per poblano)
6oz smoked hamcut into small pieces. (deli-sliced at number 1)
2 green onionsfinely cut from end to end
2 Serrano Peppersfinely chopped
12 eggsmedium size
Salt to taste

Creme Poblana

2 medium Poblano peppersroasted, peeled and deveined to make sauce
1/2c milk
1c heavy cream
2cloves garliclarge
1/2 Onionslivered very fine
1t salt

Instructions

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.