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Chili Relleno Eggs Benedict

Chili Relleno Benedict

Grilled masa cakes topped with crumbled chorizo, poached eggs, and a crispy chili relleno smothered with creamy hollandaise sauce drizzled with a chili lime sauce. A craveworthy option to wake up your breakfast or brunch menu!

What You'll Need

Recipe Ingredients

Yield: 4 servings

  Chili Relleno Benedict
4 c. Water, tap, cold
2 t. Vinegar, white
2 ea. Eggs, large, whole
4 oz. Chorizo, pork, raw
2 ea. Masa cakes, as prepared, (sub recipe)
1 ea. Chili Relleno, as prepared (sub recipe)
4 oz. Custom Culinary® Hollandaise Sauce, as prepared
1 oz. Custom Culinary® Latin-Style Citrus Chili Sauce
2 t. Cilantro, leaves, whole
1 ea. Lime, fresh, wedge
   
  Masa Cake (sub-recipe)
4 c. Masa, instant, dry
¼ c. Custom Culinary® Gold Label Low Sodium Vegetable Base
¼ c. Oil, avocado 
2 c. Water, cool, tap
   
  Chili Relleno (sub-recipe)
4 ea. Peppers, poblano, whole
4 oz.  Cheese, mozzarella, whole-milk, large 1 oz. batonets
1 c. Egg, whites
2 c. Starch, corn
½ c. Soda, seltzer
1 t. Salt, Kosher
PREPARATION

Chili Relleno Benedict
  1. Pour water and vinegar into a saucepan and bring to a simmer.
  2. Once the water is to desired poaching temp add the eggs to
  3. cook the eggs to your desired specifications.
  4. While the eggs are poaching, cook the chorizo on the griddle,
  5. warm the masa cakes and fry the Chile relleno (sub recipe)
  6. Remove the eggs with a slotted spoon and pat dry.
  7. To assemble the dish place the masa cakes and relleno on plate
  8. Top each masa cake with chorizo, and the eggs.
  9. Top each egg with warm hollandaise
  10. Drizzle with Latin citrus chili sauce, and cilantro leaves.
  11. Garnish with lime wedge
 
Masa Cake
  1. To form dough add masa, base and oil to a stand mixer bowl.
  2. Mix on low speed and drizzle in water until a wet sandy dough forms
  3. Form the dough into 1-2 ounce balls and press into round disks.
  4. Dough can be deep fried, pan fried or griddled.
 
Chili Relleno
  1. Pre-heat the charcoal grill to high heat
  2. Blister the peppers on each side completely charring each pepper
  3. Place the peppers into a stainless steel bowl and cover with plastic.
  4. Let cool while the steam helps the peppers peel easier.
  5. Carefully peel the peppers keeping sure to keep them whole.
  6. Make a slit on the side of each pepper and remove the seeds.
  7. Stuff each pepper with one 1 ounce log of cheese and set aside.
  8. To make batter for relleno place the egg whites into a bowl.
  9. With a whisk whip to stiff peaks and set aside.
  10. Mix 1 cup of starch with 1/2 cup of soda. Set aside rest of starch.
  11. Fold whipped eggs whites into wet batter.
  12. Pre-heat deep fryer to 350°F
  13. While the fryer is heating dust the stuffed peppers in the remaining starch
  14. Next, dip each into the batter to cover completely.
  15. Carefully submerge each into the hot oil cooking for 2-4 minutes or until
  16. each pepper is golden brown and crispy.
  17. Remove each pepper onto a wired cooking rack for a quick season with salt