Tamale Stuffed Breakfast Poblanos

Monday, August 22, 2011

Tamale Stuffed Breakfast Poblanos

Yield: 4-6

prep time: 15

cook time: 20

total time:


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


  1. Preheat the oven to 450° and begin prepping ingredients.
  2. Place the poblano peppers on a rimmed baking sheet and roast for 15-20 minutes until the skin is bubbly.  You may also use the broiler function.
  3. Heat a large skillet over medium heat.  Add the butter and once melted and starting to bubble, add the hash browns.  Season the mixture and brown for 5-8 minutes, stirring occasionally.
  4. In a medium bowl, whisk the eggs until frothy, then stir in the tomatoes, scallions, and cheese.  Pour the mixture over the hash browns.  You want to cook this mixture until set, but not completely cooked.
  5. Remove as much skin from the cooled poblanos as possible, then gently cut a slit in the top of each pepper and scoop out the seeds.  Spoon the egg and hash brown mixture into the peppers, re-shaping as necessary.  Sprinkle with cotija cheese and place back into the oven for 5-8 minutes until the cheese is toasted and the egg mixture has finished cooking - about 10 minutes

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