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Chili Releno Skillet

Chili Releno Skillet My neighbor brought over 2 huge bags of Anaheim peppers, and here is one way I have chosen to cook them up. Great for breakfast or a quick supper. Serve with hot corn tortillas.

Serves 4.


  • 4 large Anaheim peppers
  • 4 tsp corn oil (divided use)
  • 6 large eggs, separated
  • 1/2 c sour cream
  • 2 Tbsp cilantro, minced
  • 1/2 tsp salt
  • 4 oz shredded melting cheese


  1. Cut the peppers in half lengthwise. Remove stems, seeds and membranes.
  2. Brush a 10 inch heavy skillet with one teaspoon of the oil. Add the peppers in one layer and char on all sides, turning over frequently until tender and well cooked.
  3. Turn off burner and place skillet aside to cool.
  4. In a large bowl, whisk together the egg yolks, sour cream, cilantro, and salt until creamy.
  5. Beat the egg whites with a whisk, immersion blender or electric beater until thick and foamy. Fold into the yolk mixture.
  6. Carefully wipe out skillet and return to burner. Place on medium heat and warm the remaining 3 teaspoons of oil, coating the bottom and sides.
  7. Add back the Anaheim peppers, either whole or chopped. Spread cheese over them and pour the egg mixture on top. Cover with lid and cook a few minutes, just until the egg layer is soft, but set up. If desired, brown top under broiler for a minute or two, but this is not necessary.
  8. Allow to stand 5-10 minutes, before cutting in wedges. Serve with hot corn tortillas.

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