Source: Sara Lee Foodservice
This recipe presents the chile relleno in an omelet format, making it a more user-friendly dish for breakfast or brunch. Authentic Mexican flavors shine through in the spicy chorizo, the ricotta-poblano filling and fire-roasted peppers. Chef Kline also spikes Hollandaise sauce with a shot of chipotles and a little orange zest for extra zing.
1½ oz. ricotta cheese
2 tsp. finely diced poblano
1 tsp. minced cilantro
Dash grated lime zest
3 eggs, beaten
2 oz. diced cooked chorizo
1 oz. caramelized onions
1 oz. fire-roasted red peppers, diced
1 lime wedge
1-2 tbsp. chipotle-orange Hollandaise sauce
- In small bowl, blend ricotta, poblano, cilantro and lime zest; cover and reserve.
- In lightly buttered, med. skillet or omelet pan, slightly cook eggs until still wet on top. Place chorizo on top of half the omelet. Place ricotta-poblano filling, caramelized onions and red peppers on top of chorizo.
- Fold omelet over and cook until eggs are completely cooked and ricotta filling is warmed throughout.
- Serve with a squeeze of lime juice and a dollop of Hollandaise sauce.