IHOP Spicy Poblano Omelette Recipe
This spicy poblano omelette is exactly what I want when I need a hearty breakfast with a little kick!The secret to great poblano peppers is charring them well enough to bring out their natural depth while keeping them slightly firm.I always roast them directly over a flame or in a hot skillet, turning them until they blister on all sides.After steaming under a towel for a few minutes, the skins slip right off, and the peppers are ready to chop.The mix of melted cheese, sautéed onions, and crispy bacon gives each bite a mix of smoky, salty, and creamy textures.
Ingredients
- 1 Poblano Pepper
- 1 Serrano Pepper
- 4 Eggs
- 1 tbsp Heavy Cream
- 3 tbsp Sour Cream
- 1 Avocado
- 1 cup Shredded Beef or Pulled Pork or Chicken warmed
- 1 cup Shredded Cheese
Instructions
- Roast the poblano pepper directly over an open flame or under the broiler until the skin is blistered.
- Remove from the heat and place in a paper bag for 10 minutes.
- Peel the skin off the poblano and slice into strips.
- In a large bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper.
- Ensure the mixture is thoroughly combined for a fluffy consistency.
- Heat a non-stick skillet over medium heat and pour the egg mixture into the pan.
- Cook until the edges begin to set, then add roasted poblano, serrano pepper, shredded beef, and cheese.
- Fold one side of the omelette over the filling and cook for an additional 1-2 minutes.
- This step helps to melt the cheese and heat the ingredients thoroughly.
- Slide the omelette onto a plate and garnish with avocado slices and a dollop of sour cream.
- Enjoy the dish while hot for the best flavor.
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