Monday, March 04, 2013

2856. EGG and JALAPENO BACON CHILE RELLENO

3 whole eggs, scrambled
2 tablespoons fresh salsa
2 slices cooked bacon (jalapeno if available) diced
1 oz. cooking spray
2 oz. jack cheese, shredded
1 medium poblano pepper, roasted, peeled and seeds removed

Roast, peel and seed pepper and keep warm while preparing filling. Heat a non stick pan and spray generously with cooking spray. Add eggs, bacon and salsa and cook stirring constantly until scrambled. Sprinkle with cheese and allow to melt. Turn eggs onto plate and lay warm pepper over top, making sure split side wraps around eggs. Drizzle with sour cream and serve alongside hash browns or breakfast potatoes.


bacon recipe courtesy of David Wells, KSTU Television, Fox 13 News, 5020 Amelia Earhart Drive, Salt Lake City, Utah 84116, April 16, 2012

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