chili relleno frittata

Poblano peppers were in my csa box this week, and I got so excited I might have squealed.

Poblanos are those mildly spicy dark green peppers, that look and taste like a hotter bell pepper. You probably know them best when stuffed with a cheese, rice, and or ground beef mixture, battered, fried in a egg batter, and served up as chili rellenos.

This dish is a lighter, breakfast/brunch take on those flavors, served up in a cast iron skillet, frittata style.

Ingredients:

2 Tbsp avocado oil

1 small onion, diced

2 poblano peppers, stemmed, cored and seeded, diced

2 cloves garlic, minced

1 Tbsp ghee

1/2 tsp salt

10 oz goat cheese

3 cups shredded cheddar cheese

1/2 cup mexican crema

1 tsp hot sauce

2 pinches dried mexican oregano

Directions:

Preheat oven to 350.

Heat a cast iron skillet on medium flame. Add oil.

Once oil is shimmering, add peppers, onions and garlic. Turn heat to low and sauté 5 - 10 minutes until vegetables are softened.

Whisk eggs together until light in color and frothy, in a stand mixer. Add cheese, salt, ghee, and crema. Whisk until combined.

Pour liquid over cooked vegetables. Sprinkle oregano over the top.

Transfer cast iron skillet to oven. Bake until eggs are slightly golden, and firm…. 40 minutes.

Remove from oven and slice while still warm.