Chiles Rellenos Cups
Elevate your appetizer or breakfast game with these savory Chiles Rellenos Cups! This recipe transforms the traditional Mexican favorite into a bite-sized delight by baking roasted poblano peppers, smoky chorizo, sweet corn, and onions in a fluffy egg base, all topped with a melty blend of Monterey Jack and cheddar cheeses. Made in a convenient muffin tin for easy prep and portioning, these cups are packed with bold flavors, featuring hints of garlic and cumin for a zesty kick. Perfect for brunch, snack time, or even meal prep, these versatile chiles rellenos cups are ready in under an hour and are guaranteed to impress your guests. Garnish with fresh cilantro for a vibrant finish and enjoy them warm, straight out of the oven!
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Recipe Information
Ingredients
- 3 medium poblano peppers
- 4 large eggs
- 0.5 cup whole milk
- 1 cup shredded Monterey Jack cheese
- 0.5 cup shredded cheddar cheese
- 0.75 cup cooked chorizo
- 0.5 cup corn kernels (fresh, canned, or frozen)
- 0.25 cup diced onion
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly coat a standard 12-cup muffin tin with non-stick cooking spray and set aside.
Roast the poblano peppers over an open flame or under the broiler, turning frequently, until the skin is charred and blistered. This should take about 6-8 minutes.
Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and dice the peppers into small pieces.
In a mixing bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and black pepper until well combined.
Evenly divide the diced peppers, cooked chorizo, corn, and onion among the muffin cups.
Sprinkle a generous amount of Monterey Jack and cheddar cheese over each cup.
Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the cups are set and lightly golden on top.
Remove the muffin tin from the oven and allow the chiles rellenos cups to cool for a few minutes before removing them.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 5456 mg | 237% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 27.3 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1563 mg | 120% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
