Saturday, May 24, 2014

Breakfast Rellenos Tacos

Chili Rellenos Tacos are not just for dinner any more! This morning I was doing a little experimenting with leftover grilled poblano peppers. It turned out so good I stopped munching and went to get the camera. See the bite missing from the taco screen left? These photos come to you mid-munch. The cheesy eggs in the smoky poblano is amazing! I love the fresh tomato, green onion and cilantro garnish too. You almost don't need the sour cream if the eggs are cooked moist but I love the tang and cooling effect it has on the pepper. This is a recipe I will keep experimenting with. I think there are so many more additions that would be good too. Bacon? Sausage? Re-fried beans? A squeeze of lime? The possibilities are endless. I think next time a see nice poblanos I will buy enough to cover the grill. You know grill a bunch! Create a stockpile of grilled poblanos for future tacos. I think that is a great idea, how about you? Chili Rellenos Tacos for breakfast, lunch and dinner. Chili Rellenos Tacos for all!

Breakfast Chili Rellenos Tacos
Serves 1


2 small flour tortillas
1 poblano pepper
1 tsp butter
2 eggs
a stem or 2 of cilantro, chopped
a dash or 2 of Choula hot sauce
sprinkle of black pepper
1 slice 2% sharp american cheese, chopped
1 slice tomato, halved
2 tsp. light sour cream
1 green onion top, sliced


To grill the poblano: Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove poblano and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin of the poblano. Cut poblano in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. 

To prepare eggs: In a small bowl whisk eggs with hot sauce, some cilantro and black pepper. Heat pan over medium heat, add butter. When butter has melted add egg mixture and cheese. Cook stirring and folding until softly set, remove from heat.

To assemble the taco: Place tortillas on a plate, place a poblano half on each tortilla. Warm in the microwave 30 seconds on high. Fill each poblano with 1/2 of the scrambled eggs, top with half a tomato slice, 1 tsp. of sour cream, green onions and more cilantro. Fold tortilla around poblano and serve.

Are you reading this too late for Breakfast? 
Try these other recipes for Chili Rellenos Tacos:

Click here for the Shrimp Chili Rellenos Tacos recipe.

Click here for the Mushroom Chili Rellenos Tacos recipe.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
My Pinterventures: Tasty Tuesdays
Far From Normal: Wake Up Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Lazy Gastronome: Taco Tuesday


  1. Yum! Those look so good. I stopped over from Tasty Tuesdays.

  2. Thank you for giving me the opportunity to have chile rellenos for breakfast! I'm loving that idea.

  3. Your Breakfast Rellenos Tacos look awesome and would be perfect for our crowd. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

  4. What a great idea!! My family would flip over these:) This would make a nice, light summer supper for me and my hubby~ Thanks for sharing with us on The Four Seasons Blog Hop~ Lynn

  5. I know what we're having for breakfast! Thanks for sharing on the Taco Tuesday link up!


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