Elegant Gluten-Free Mexican Breakfast Fiesta: Chiles Rellenos, Chorizo Hash & Avocado Salsa

Allergens

Eggs, Dairy (Cheese), Soy (Soybean Oil)

Ingredients

• 6 large Poblano chilies
• 3 cups Monterey Jack cheese, shredded
• 12 large eggs, divided
• Salt and pepper, to taste
• 1 lb Mexican Chorizo sausage, casings removed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 3 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 cup sour cream
• 6 corn tortillas, warmed and halved
• 1/4 cup cotija cheese, crumbled
• Olive oil, for frying

Instructions

1. Char the Poblano chilies over an open flame or under the broiler until blackened on all sides. Wrap in a towel to steam and peel off skin, remove seeds, and set aside.
2. In a large mixing bowl, combine shredded Monterey Jack cheese and 4 beaten eggs. Season with salt and pepper. Set aside.
3. In a non stick skillet, cook the Mexican Chorizo over medium heat until browned and crumbly, breaking apart any large chunks. Transfer to a plate and set aside.
4. In the same skillet, sauté red onion and garlic until softened. Stir in the cooked Chorizo and cook for another 2 minutes. Remove from heat and let cool slightly.
5. For the Avocado Salsa, combine diced avocados, cilantro, lime juice, salt, and pepper in a bowl. Gently fold in sour cream until well combined. Set aside.
6. Stuff each Poblano chili with the cheese mixture, secure with toothpicks if necessary. Heat oil in a frying pan over medium heat, carefully place stuffed chilies in the pan, and fry until golden brown on all sides, approximately 5 minutes per side. Transfer to a paper towel lined plate.
7. In the same skillet, reheat Chorizo Hash over medium heat until warmed through.
8. Assemble the dish: Place two warmed tortilla halves on each of six plates. Top with one fried Chiles Relleno, a generous scoop of Chorizo Hash, and a dollop of Avocado Salsa. Sprinkle with crumbled cotija cheese and garnish with additional cilantro leaves if desired.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable dining experience.

Notes

This recipe uses Monterey Jack cheese and corn tortillas, which are not gluten-free. Substitute with suitable alternatives if necessary.