Roasted Chile Relleno

Published January 30, 2020 10:14am CST

Good Day Recipes

Chef Stefon Rishel stops by Good Day to make chile relleno. He's celebrating the grand opening of his new restaurant Wishbone & Flynt on Monday.

1 poblano pepper roasted and peeled
2 eggs beaten
1/4 c of favorite roasted vegetables
2 tbls cooked Mexican chorizo (optional)
3 tbls favorite tomato based salsa
1 tbls Mexican crema
1/2 tbls chopped cilantro

Scramble eggs, vegetables and chorizo together until eggs are 3/4 the way cooked.
Stuff mixture into pepper and bake for 6 minutes at 400 degrees
In shallow bowl, place salsa in bottom remove pepper from oven and place on top of salsa. Drizzle with crema, top with cilantro and enjoy.

Link: www.wishboneandflynt.com