Breakfast Stuffed Poblano Peppers + Giveaway

Celebrate mom with Stuffed Poblano Peppers for breakfast. These smoky cheesy poblano peppers are a great Mother’s Day brunch item for a mamma with a spicy personality!

Breakfast Stuffed Poblano Peppers | ASpicyPerspective.com #cheese #realcaliforniamilk #peppers #breakfast

We’re a week away from Mother’s Day… how are you planning to spoil your mamma?

Sadly I’m hours away from my mom, so I can’t prepare her Mothers’ Day brunch. But I know exactly what I’d serve her if we lived close by.

Something comforting, loaded with hearty breakfast flavors. Something smoky and cheesy. Something unique, that makes you feel special when you eat it.

Smoky Breakfast Stuffed Poblano Peppers | ASpicyPerspective.com #cheese #realcaliforniamilk #peppers #breakfast

Like Breakfast Stuffed Poblano Peppers.

These slightly spicy poblano peppers are filled to the brim with all your favorite breakfast items. Crispy hash browns. Tender scrambled eggs speckled with sun dried tomatoes and scallions, and cheese. Lots of cheese.

Stuffed Poblano Peppers | ASpicyPerspective.com #cheese #realcaliforniamilk #peppers #breakfast

I complemented these smoky peppers with two California-Made Hispanic Cheeses from Cacique.

Did you know California is the largest producer of hispanic cheeses in the US? California Cheesemakers produce dozens of various hispanic cheeses, perfect for melting and crumbling in all your favorite dishes.

How to Stuff Poblano Peppers #cacique

I used silky creamy Quesadilla Cheese inside each stuffed poblano and sharp crumby Cotija on top of each pepper.

Stuffed Poblano

The combination of the two cheeses really made these stuffed poblano peppers burst with flavor.

Mom would love this.

Cheesy Breakfast Stuffed Poblano Peppers | ASpicyPerspective.com #cheese #realcaliforniamilk #peppers #breakfast

Speaking of mom, have you seen this Real California Milk Commercial?

Hilarious, BTWs…

Celebrate mom’s sassy side with rich smoky Breakfast Stuffed Poblano Peppers this year.

She’ll thank you for it!

Print
Print

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Breakfast Stuffed Poblano Peppers

Ingredients:

  • 4 fresh poblano peppers
  • 1 Tb. butter
  • 1 cup frozen hash browns
  • 8 eggs
  • 1/3 cup chopped soft sundried tomatoes
  • 1/3 cup chopped scallions
  • 5 oz. shredded California Jalapeno Quesadilla Cheese (I used Cacique)
  • ¼ cup crumbled California Cotija Cheese
  • Salt and Pepper

Directions:

  1. Preheat the oven to 450 degrees F. Place 4 poblano peppers on a rimmed baking sheet and roasted in the oven for 15-20 minutes, until the skin is bubbly.
  2. Meanwhile, heat a large skillet over medium heat. Add the butter to the skillet and once melted, add the hash browns. Liberally salt and pepper the hash browns, then brown for 5-8 minutes, stirring occasionally, until golden and crispy. Lower the heat to low.
  3. In a medium bowl, whisk the eggs until frothy, then stir in the sun dried tomatoes, scallions, and Quesadilla Cheese. Pour the mixture over the hash browns and stir to combine. Cook the egg mixture for 2-3 minutes until just-under-cooked, but scoopable. Remove from heat.
  4. Remove any loose skin from the top of the pobalno peppers. Gently cut a slit in the top of each pepper and scoop out the seeds. Then spoon the egg mixture into the poblano peppers. Reshape the peppers with your hands.
  5. Sprinkle Cotija cheese over the top of each pepper, and place back in the oven for 5-8 minutes, until the cheese is toasted and the eggs are cooked through.

Today Real California Milk has a Fun Giveaway for You!

One lucky reader will win a $50 Amazon Gift Card + a Goodie Basket filled with:

  • Cheese knife
  • Pizza board
  • Spatula
  • Mini cooler
  • Chocolate milk straws
  • Recipe booklets

To enter, follow the prompts in this automated entry form. For US residents only.

a Rafflecopter giveaway

Disclosure: This giveaway it sponsored by Real California Milk and Real California Cheese. All dairy-loving opinions are my own.

You Might Also Like

145 Responses to “Breakfast Stuffed Poblano Peppers + Giveaway”

  1. #
    101
    Jen @ Savory Simple — May 7, 2013 @ 6:41 am

    I saw this on pinterest yesterday and am excited to finally check it out! I love poblano peppers so much, why have I never thought to stuff them? Amazing.

    Reply

  2. #
    102
    Ali | Gimme Some Oven — May 7, 2013 @ 7:13 am

    Oh wow – these look AMAZING!!! I love any kind of stuffed peppers with a kick!

    Reply

  3. #
    103
    Dee Parker — May 7, 2013 @ 9:14 am

    I use hispanic cheeses anytime I make TexMex food. I love cojita on enchiladas.

    Reply

  4. #
    104
    Russell van Kraayenburg — May 7, 2013 @ 9:26 am

    I adore stuffed poblanos! Why have I not made this a regular breakfast thing??

    Reply

  5. #
    105
    Valerie — May 7, 2013 @ 9:40 am

    When I was a barista, I would sometimes stop by a local Mexican eatery on the way home. They had The best corn on the cob smothered with manchego cheese and spices!

    Reply

  6. #
    106
    Heather | Farmgirl Gourmet — May 7, 2013 @ 10:17 am

    what a great recipe Sommer. I love that you stuffed them with eggs. Brilliant!

    Reply

  7. #
    107
    Valerie — May 7, 2013 @ 10:49 am

    I love to make a spicky cheese dip with hispanic cheeses!

    Reply

  8. #
    108
    Elizabeth — May 7, 2013 @ 10:52 am

    I love homemade tamales topped with queso fresco!

    Reply

  9. #
    109
    Pamela S — May 7, 2013 @ 10:58 am

    I like making enchiladas with it!! Thanks.

    Reply

  10. #
    110
    Melissa C. — May 7, 2013 @ 11:15 am

    Guac with cotija.

    Reply

  11. #
    111
    Juli V — May 7, 2013 @ 12:10 pm

    I like to make homemade enchiladas with hispanic cheese. So good!

    Reply

  12. #
    112
    Kiran @ KiranTarun.com — May 7, 2013 @ 2:47 pm

    Yummers! I love the charred flavors of poblano peppers :)

    Reply

  13. #
    113
    Cécy — May 7, 2013 @ 4:01 pm

    Spinach-beans enchiladas with a homemade sauce and sprinkled with a little queso fresco. Yum.

    Reply

  14. #
    114
    Diane {Created by Diane} — May 7, 2013 @ 7:43 pm

    These look fabulous and I just love Cotija Cheese, I like it on avocado, tacos, shredded beef and well, right out of the fridge to be honest, it’s so delicious!

    Reply

  15. #
    115
    Kayla W — May 7, 2013 @ 10:19 pm

    This looks so delicious. OMG! I have to make this tomorrow :)

    Reply

  16. #
    116
    karel — May 7, 2013 @ 11:43 pm

    I like quesadillas made with chihuahua cheese.

    Reply

  17. #
    117
    Brenda @ a farmgirl's dabbles — May 8, 2013 @ 8:51 am

    I definitely need to check out more of these cheeses, this sounds amazing!

    Reply

  18. #
    118
    Loretta | A Finn In The Kitchen — May 8, 2013 @ 9:19 am

    I don’t have much experience with Hispanic cheeses, but queso is always delish!

    Reply

  19. #
    119
    Nutmeg Nanny — May 8, 2013 @ 9:41 am

    This dish looks delicious! I love stuffed peppers, I have to try this recipe :)

    Reply

  20. #
    120
    chadro — May 8, 2013 @ 2:57 pm

    Avacado soup with bits of potato, cheeses, puree’d avacado chicken broth & spices

    Reply

  21. #
    121
    Wild Orchid — May 8, 2013 @ 7:24 pm

    This is a recipe I would love to try–http://www.realcaliforniamilk.com/recipes/presley-pantry-chilaquiles/

    Entered the Rafflecopter form as “Wild Orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

  22. #
    122
    Charlene P — May 8, 2013 @ 8:22 pm

    Love Pablano peppers. Will definitely make these if the very near future.

    Reply

  23. #
    123
    Ashley Tucker — May 8, 2013 @ 8:53 pm

    I like queso dip with hispanic cheeses! yummm

    Reply

  24. #
    124
    Kevin @ Closet Cooking — May 9, 2013 @ 6:09 am

    Breakfast stuffed peppers are a great idea!

    Reply

  25. #
    125
    Stacy | Wicked Good Kitchen — May 9, 2013 @ 9:44 am

    Love this idea for a special breakfast or brunch, Sommer! We have TexMex for brekkie nearly every weekend we love it so much! Mmmm… Pinning! xo

    Reply

  26. #
    126
    Laura c. — May 9, 2013 @ 1:24 pm

    Definitely Pork Carnitas tacos with lime crema, fresh cilantro, fresh chopped tomato, and queso fresco cheese!

    Reply

  27. #
    127
    Chris — May 9, 2013 @ 2:28 pm

    Erin defriended you.

    lol

    Love me some cotija cheese. On elote, on eggs, on just about anything. Those stuffed peppers look amazingly good, Sommer! Seriously good.

    Reply

  28. #
    128
    Rita A — May 9, 2013 @ 5:15 pm

    Chicken Tortilla soup with cojita cheeese on top

    Reply

  29. #
    129
    Sarah L — May 9, 2013 @ 5:50 pm

    I love making sopes with refried beans, queso fresco, onion, lettuce, and salsa.

    Reply

  30. #
    130
    Priscilla | ShesCookin — May 9, 2013 @ 5:52 pm

    This mom would love this for Mother’s Day!! Chile Rellenos are only my favorite Mexican food and that makes it my favorite use of Mexican cheeses!

    Reply

  31. #
    131
    Judith M. — May 9, 2013 @ 7:36 pm

    I’m drooling over the stuffed pepper pics. These look easy to prepare the night before and bake in the morning. Cojita cheese is a personal favorite of mine.

    Reply

  32. #
    132
    Marissa — May 10, 2013 @ 8:02 am

    These peppers look amazing. It’s a guarantee that any type of stuffed peppers would be delicious!

    Reply

  33. #
    133
    Summer — May 10, 2013 @ 9:50 am

    Take a tortilla and top it with your favorite Mexican cheese. Stick it in the oven until cheese melts. Top with crispy potatoes (cut potatoes into small dice, season and saute until crispy) and finish it off with homemade chili verde! So good!!

    Reply

  34. #
    134
    stacey m. — May 10, 2013 @ 10:35 am

    I am not a huge fan of Mexican cheeses, but I do like it when my mother-in-law makes authentic Mexican food and will eat it then. I also like the Trader Joe’s Mexican cheese blend (although I know it is not the same).

    Reply

  35. #
    135
    Chris — May 10, 2013 @ 3:46 pm

    when I visited friends in Mexico after college, I was introduced to Mexican breakfast– which a feast! I was stunned and delighted to have lunch in the mornings– no wonder they have lunch at 3pm!
    I then tried some of her recipes, and I am delighted ot see Cacique makes the authentic cheeses here. I live on Georgia and we don’t get it here. I’d use it over simple ground beef to spice up a daily “quickie” staple, to tamales when I have more time. I love authentic homemade Mexican food.

    Reply

  36. #
    136
    Theresa J — May 10, 2013 @ 9:16 pm

    I have a tomatillo enchilada recipe that I use fresco cheese for

    Reply

  37. #
    137
    Stay in For Dinner — May 11, 2013 @ 11:45 am

    We’ve featured your recipe in our Mother’s Day Meal Ideas article! View your feature here:
    http://stayin4dinner.blogspot.com/2013/05/3-mothers-day-meal-ideas.html

    Reply

  38. #
    138
    Amishi Shah — May 11, 2013 @ 7:12 pm

    Am seeing this recipe right on time. Am allergic to eggs, but am going to substitute with tofu, and make for brunch. Great pictures. Thanks for the recipe!

    Reply

  39. #
    139
    Amishi Shah — May 11, 2013 @ 7:13 pm

    My favorite recipe using hispanic cheeses is making a crispy Mexican pizza

    Reply

  40. #
    140
    Steva Spottswood — May 12, 2013 @ 2:20 am

    Crumbled over a big bowl of pinto beans with onions and avocado!

    Reply

  41. #
    141
    Shaina — May 13, 2013 @ 4:41 pm

    Stuffed poblanos are my favorite. I have to physically restrain myself from just eating all the peppers when we make them.

    Reply

  42. #
    142
    Sweetsugarbelle — May 14, 2013 @ 11:21 pm

    You’re a genius!!!! This is my kind of food.

    Reply

  43. #
    143
    Jaclyn — May 23, 2013 @ 10:39 am

    These look amazing! I know I’d love these! Great post!

    Reply

  44. #
    144
    Nancy Long — July 14, 2013 @ 9:40 am

    sorry I seem to have missed the giveaway. Guess I need to resubscribe with my new email. The peppers I would eat for breakfast, lunch or dinner! Yum!

    Reply

Trackbacks/Pingbacks

  1. Pingback: Corn Cakes with Avocado Cream | A Spicy Perspective

Leave a Comment