Eggs in Chile Blankets
These Eggs in Chile Blankets offer a unique and satisfying combination of flavors and textures, perfect for a brunch or light meal. The dish features a savory blend of cheese, roasted chiles, and a flavorful Spanish sauce, all served on toasted bread. The rich, spicy, and slightly sweet flavors create a comforting and memorable experience.
Ingredients
- 8 oz Cheese, such as Monterey Jack or Cheddar (Quantity estimated (not specified in original recipe))
- 8 medium Chile peppers, roasted, peeled, and seeded (such as Anaheim or Poblano) (Quantity estimated (not specified in original recipe))
- 1/4 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/2 cup Onion, finely chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, chopped (Quantity estimated (not specified in original recipe))
- 3 cloves Garlic cloves, minced (Quantity estimated (not specified in original recipe))
- 1 tablespoon Oregano, dried (Quantity estimated (not specified in original recipe))
- 2 cups Raw tomatoes, diced (Quantity estimated (not specified in original recipe))
- 6 whole Cloves, whole (Quantity estimated (not specified in original recipe))
- 2 cups Red and Green Bell Pepper Pulp (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (To taste)
- 4 slices Toast (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, combine equal parts red and green chile peppers, and the same amount of red and green sweet peppers. Remove seeds from all peppers. Soak in water, drain, and add enough water to barely cover. Boil until tender. Mash the peppers in the water, then press through a sieve. Heat 1/2 cup olive oil in a pan. Fry in it 1/2 cup onion, 1/2 parsley, 3 minced garlic cloves, 1 tablespoon oregano, 2 cups raw tomatoes, 6 cloves, and 2 cups of the pepper pulp. Season with salt to taste. Cook until the sauce thickens. Strain the sauce.
- 2Cut the cheese into long strips. Roll each cheese strip in a strip of roasted, peeled, and seeded chile pepper. Heat the butter (or vegetable shortening) in a frying pan over medium heat. Fry the cheese-filled chile blankets in the hot fat until the chiles are slightly softened and the cheese is heated through, about 2-3 minutes per side.
- 3Serve the fried chile blankets on toast, topped with the prepared Spanish sauce.