Celebrate summer with Breakfast Stuffed Poblano Peppers; these smoky cheesy poblano peppers are a great brunch item for a family with a spicy personality!
When you make breakfast (or brunch) for someone you love, what do you serve them?
I like to go with something comforting, loaded with hearty breakfast flavors. Something smoky and cheesy. Something unique, that makes you feel special when you eat it.
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.
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.
The combination of the two cheeses really makes these stuffed poblano peppers burst with flavor.
My family love this recipe.
Kick things up in the breakfast department this summer, with rich smoky Breakfast Stuffed Poblano Peppers.
You’ll be so glad you did!
Breakfast Stuffed Poblano Peppers
Yield: 4 servings
Prep Time:15 minutes
Cook Time:30 minutes
Breakfast Stuffed Poblano Peppers are mildly smoky and stuffed with eggs, hash brown potatoes, and Mexican-style cheese!
- 4 fresh poblano peppers
- 1 tablespoon butter
- 1 cup frozen hash browns
- 8 large eggs
- 1/3 cup chopped soft sundried tomatoes
- 1/3 cup chopped scallions
- 5 ounce shredded Jalapeno Quesadilla Cheese (I used Cacique)
- ¼ cup crumbled Cotija Cheese
- Salt and Pepper
- 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.
- 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.
- 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.
- 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.
- 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.
Yield: 4 servings, Serving Size: 1 pepper
- Amount Per Serving:
- Calories: 479 Calories
- Total Fat: 32.7g
- Saturated Fat: 14.5g
- Cholesterol: 424mg
- Sodium: 784mg
- Carbohydrates: 21.4g
- Fiber: 2.7g
- Sugar: 5.1g
- Protein: 25.8g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This giveaway it sponsored by Real California Milk and Real California Cheese. All dairy-loving opinions are my own.