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Prep Time10 minutes
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Cook Time10 minutes
The Chile Relleno Omelette puts a fun twist on the classic Mexican dish, transforming it into a fluffy, cheesy omelette packed with green chiles, melty cheese, and delicious toppings—ready in just minutes.
Ingredients
Directions
If you love Chile Rellenos like we do, you’re going to adore this chile relleno omelette recipe. Easy step-by-step Chile Relleno Omelette recipe featuring fluffy eggs, roasted green chiles, melted Monterey Jack cheese, and a topping of flavorful salsa, avocado, sliced jalapenos and cilantro.
Pat a couple of tablespoons of canned green chiles dry with a paper towel and grate 1/4 to 1/3 cup of Monterrey Jack cheese. Grate more cheese if making more than 1 omelette. Make sure you have everything prepared before you start the omelette, as it comes together pretty quickly.
Start with two eggs and beat them in a small bowl using a fork or whisk.
Warm a small pan over low heat, then drop in a tablespoon of butter and let it melt. The pan shown in the photo is 8.5 inches in size.
Add the beaten eggs to the pan and cook for a few minutes undisturbed, until they firm up.
Carefully flip once with a spatula.
Add about 1/4 cup of cheese and 2 tablespoons of diced green chiles.
Carefully close the omelette.
Slide the omelette out of the pan onto a plate.
Garnish with salsa, avocado, jalapeno slices, chopped cilantro and more green chiles if desired.
Enjoy!
Conclusion
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