Sunday May 28 2023

Posted by on April 14, 2005


Here is an original recipe for Tropical Breakfast Rellenos from Cooking with Baja Magic Dos, by Ann Hazard

Brad and Diane from Washington, who are friends of Nina and John, spent a week at the Tropicana Inn in San Jose del Cabo over Thanksgiving recently. We ran into them there and both were raving about the breakfast rellenos. They said they ate them every morning. Nina and I made a vow there and then to get the recipe for Baja Magic Dos. We highly recommend staying at this hotel if you go to San Jose. It’s centrally located, spectacularly built and decorated and the restaurant and bar are as good as it gets! Be sure and try this for breakfast. Better yet, try it tomorrow and then start planning your trip! Serves four.


Salsa ranchera

2 green bell peppers, thinly sliced
2 white onions, thinly sliced
2 lb tomatoes, thinly sliced
2 tbsp olive oil
1 tbsp oregano
2 bay leaves
Salt to taste

To make salsa ranchera

In large skillet, sauté bell pepper, tomato onion until done. Add oregano, bay leaf and salt. Cover and simmer on low heat for fifteen minutes.

Chille Rellenos

4 poblano chiles, blistered
3 cups salsa ranchera (Salsa section or use Salsa Veracruzana from preceding recipe)
1 tsp epazote
Salt and pepper to taste
½ lb jack cheese, shredded
2 tbsp butter
8 eggs
½ lb queso Chihuahua, shredded

To make rellenos

To blister the chiles: If you have a gas stove, lay the chiles over the open flame and char skins well, turning with tongs frequently until they’re uniformly blackened and stop snapping. The more charred they are, the easier it is to remove the skins. If you have an electric stove, place chiles in a large skillet on high heat. Turn frequently as above. Remove chiles to plastic bag, close it and let stand for 10 minutes. Remove from bag, place in ice-cold water and remove the skin, veins and seeds. Do not remove stem!

In saucepan, heat ranchera sauce. In medium bowl, scramble the eggs. Add crushed epazote, salt and pepper. Melt butter in skillet and cook the eggs until done. Make a slit in each chile and stuff with ¼ of the eggs. Put on a cookie sheet and top with combined cheeses. Broil for a minute or until cheeses are bubbling and almost brown on the edges. Move to warm plate and cover each relleno with ranchero sauce. The Tropicana serves this with fried potatoes or beans on the side.



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