Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua
Translated, Las Ventanas al Paraíso means "Windows to Paradise." With an ocean view from nearly every room, four infinity pools that seem to stretch to the sea, and a personal escort to your room (no front desk), the name is no exaggeration. The peacefulness is a sharp contrast to the bustle of Los Cabos, just outside the property's doors. If you can bear to venture outside your beautiful room, try the resort's two restaurants — the Sea Grill, where you'll find contemporary Mexican offerings like this breakfast version of chiles rellenos, and The Restaurant, which uses local ingredients to create delicious Mediterranean-inspired dishes.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
Step 2
Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
Step 3
Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
Step 4
Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
Step 5
*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.
