Chile Relleno Omelet

Chile Relleno Omelet

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Servings: 2


  • 2 medium poblano chiles sometimes labeled pasilla chiles
  • 3 teaspoon vegetable oil
  • 2 ounces Mexican chorizo optional
  • 3 baby potatoes quartered and sliced paper thin
  • 2 to 3 ounces fresh goat cheese aka chevre, crumbled
  • 2 medium scallions thinly sliced
  • 1/4 cup fresh cilantro or chives finely chopped
  • 5 large eggs
  • Salsa for the garnish
  • Crema or sour cream for the garnish
  • Ripe avocado for the garnish


  • Heat a gas burner to high and place the chiles directly on the flame.
  • Char, turning occasionally with tongs, until the chiles blacken and blister on all sides.
  • Remove to a large heatproof bowl and cover tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle.
  • (This recipe can be made up to here up to 1 day ahead -- just store refrigerated in an airtight container)*
  • Meanwhile, heat 1 teaspoon of the oil in a small nonstick pan.
  • Add the chorizo (if using), break it up using a spoon, and cook until browned.
  • Stir in potato, season with salt, and cook potatoes until charred and browned.
  • Remove from heat and stir in cheese, scallions, and herbs until evenly combined.
  • Taste and add more salt or pepper, as needed.
  • When chiles are cool enough to handle, rinse them under slowly running water and gently rub off skin, being careful not to tear the chiles.
  • Trim off stem of chile, pull out seeds, and season all over with salt and pepper.
  • Stuff each chile with half the cheese mixture, being careful not to tear them, then set the chiles aside.
  • Heat broiler to high.
  • Whisk eggs until smooth and evenly combined.
  • Heat another 1 teaspoon of the oil in an small nonstick frying pan over medium heat until shimmering.
  • Add half of the eggs and swirl to coat the pan.
  • As the eggs start to set, use a rubber spatula to gently push aside a small patch of cooked egg, then tilt the pan so that uncooked egg fills in the gap.
  • Repeat, working your way around the pan until the eggs are set across the pan and the top is still a bit wet.
  • Place the chile back on one side of the pan and fold the eggs over the chile.
  • Gently push the folded side of the omelet into the chile and place under the broiler.
  • When omelet is puffed and just set, remove, garnish, as desired, with salsa, crema, and/or avocado, and serve immediately.
  • Repeat with remaining oil, eggs, and chile to make second omelet.


Tip 1:
Alternatively, char them under your oven’s broiler but know that it will be a bit softer and more delicate to handle.
Tip 2:
Recipe can be made up to here up to 1 day ahead just store refrigerated in an airtight container
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