Chile Rellomelet

IngredientsEggs, Vegetables, Dairy, Meat
Day PartDinner, Lunch
Cuisine TypeMexican
Chile Rellomelet

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


  1. In small bowl, blend ricotta, poblano, cilantro and lime zest; cover and reserve.
  2. 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.
  3. Fold omelet over and cook until eggs are completely cooked and ricotta filling is warmed throughout.
  4. Serve with a squeeze of lime juice and a dollop of Hollandaise sauce.

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