Cinematic Chilean Brunch: Mouthwatering Chile con Queso Poblano, Corn Arepas & Avocado Salsa Verde

Allergens

Eggs - Dairy (Milk and Cheese)

Ingredients

• 12 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 3 poblano peppers
• 2 cups shredded Monterey Jack cheese
• 2 cups corn flour
• 1 cup water
• 2 tablespoons unsalted butter
• 1 ripe avocado
• 1/2 cup fresh cilantro
• 1 lime
• 1/4 cup red onion, finely chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round baking dish and set aside.
2. In a medium bowl, whisk together eggs, milk, and heavy cream. Season with salt and pepper to taste. Set aside.
3. Roast poblano peppers over an open flame or under the broiler until charred on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds and membranes, and cut into thin strips.
4. In a large saucepan, melt butter and whisk in corn flour and water to create dough. Knead until smooth, then divide the dough into four equal portions. Shape each portion into a round disk and press flat with your hands.
5. Arrange disks on a parchment lined baking sheet. Bake for 20 minutes or until golden brown and puffy. Allow to cool slightly before cutting in half.
6. In a food processor, combine avocado, cilantro leaves, lime juice, red onion, cumin, black pepper, and garlic powder. Pulse until smooth, adding water if needed for the desired consistency.
7. In a non stick skillet, heat olive oil over medium heat. Add egg mixture and cook gently, stirring occasionally, until set but still soft. Fold in roasted poblano strips and half of the shredded Monterey Jack cheese.
8. Spoon egg mixture into prepared baking dish and sprinkle with remaining cheese. Bake for 20 25 minutes or until golden brown and heated through.
9. Serve Chile con Queso Poblano atop arepas, garnished with a dollop of avocado salsa verde and additional poblano strips.

Chef’s Insight

When making the salsa verde, feel free to adjust the consistency by adding more water if needed. The salsa should be smooth and easily spreadable. - Be sure to allow the arepas to cool slightly before cutting them in half. This will prevent them from falling apart when you plate them.

Notes

If using fresh poblano peppers, adjust the roasting time accordingly to achieve an even char. - When making the salsa verde, use ripe avocado for a creamier consistency. - Be sure to let the Chile con Queso Poblano cool slightly before cutting it into serving portions to avoid overcooking the eggs.