1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua (see note) (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
fresh cilantro sprigs
corn tortilla chips
sliced tomatoes
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.
Note: Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.
bacon recipe source: Las Ventanas al Paraíso, Los Cabos, Mexico; Bon Appétit, May 2003
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