Mexican Chile Relleno with Cauliflower Rice and Poached Egg

Ingredients

• 4 large Poblano Peppers
• 8 oz Oaxaca Cheese
• 4 for poaching Eggs
• 4 Roma Tomatoes
• 3 cloves Garlic
• 2 cups Cauliflower Rice

Instructions

1. 1

   Char poblanos over an open flame until blackened. Steam in a bag, peel, and carefully remove seeds while keeping the stem intact.

2. 2

   Stuff peppers with cheese. Prepare a light tomato consommé by blending roasted tomatoes and garlic, then straining through cheesecloth.

3. 3

   Sauté cauliflower rice with lime and cilantro.

4. 4

   Poach 4 eggs in simmering water with vinegar until whites are set but yolks are liquid.

5. 5

   Plate the pepper over the rice, pour the hot consommé around it, and top with the poached egg.