Chile relleno frittata recipe

Chile Relleno Frittata recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chile Relleno Frittata recipe is a delightful twist on the classic Mexican dish. This recipe combines the flavors of roasted poblano peppers, gooey cheese, and fluffy eggs to create a savory and satisfying frittata. It is a perfect breakfast or brunch option that is not only delicious but also easy to make. The combination of the smoky peppers and creamy cheese makes this dish a crowd-pleaser.

Keywords: Chile relleno, frittata, Mexican, breakfast, brunch.

Chile relleno frittata recipe details

Chile relleno frittata recipe, recipe Rating: 4.6
Number of votes:108

Ingredients

Frozen hashbrowns (enough to cover bottom of dishes — approximately 2 cups)

1/3 cup diced onions

3 Tablespoons margarine

2 to 3 teaspoons season salt

1-1/2 cups shredded cheese

1 small can diced Ortegachiles (mild)

10 eggs

1/2 to 3/4 cup milk

1/4 cup sour cream

1/2 tomato, sliced into wedges

1 cup salsa

Instructions:

Need two 9-inch pie plates (sprayed with non-stock cooking spray).

Saute together hashbrowns, onions, margarine and salt until potatoes are soft. Line bottom of each pie plate with potato mixture. Sprinkle cheese over top of potatoes (half in each dish). Sprinkle chiles over cheese.

Whip eggs, milk and sour cream together with fork. Pour on next (half in each dish). Bake both dishes together at 350 degrees for 25 to 30 minutes. Knife inserted in middle should come out clean. Slice each dish into 8 equal slices. Garnish with tomato wedges. Pour salsa into serving dish and set next to frittata.

Serves: 12