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Charred Peppers Chile Verde over Cheesy Cornbread with Fried Eggs

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Merry Graham

Blog Name

A Merry Recipe

Charred Peppers Chile Verde over Cheesy Cornbread with Fried Eggs

Chile Verde,

Charred poblano and red bell peppers meld into Del Real Chile Verde to make a scrumptious topping for a cheesy cornbread bowl stuffed with Del Real Refried Beans. Add an egg, a sprinkle of cilantro, a touch of green onions, and a drizzle of Mexican Crema and you have a bite of deliciousness!

Serves 4

10 Minutes

15-20 Minutes

  • 1 (14 oz) prepared cornbread or corn muffins
  • 1 (24 oz) package Frijoles Refritos
  • 1 1/2 cups shredded Mexican Blend Cheese
  • 1 (16 oz) Del Real Foods Chile Verde (Pork in Green Sauce
  • 1 poblano pepper
  • 1 sweet red bell pepper
  • 4 large eggs1/4 chopped cilantro
  • 2 tablespoon chopped green onions
  • 4 large eggs or 8 if serving 2 per person
  • 1/2 cup Mexicana crema or sour cream

Scoop out the center cornbread leaving, about an inch deep, leaving an inch around the rim. Place cornbread on a grill sheet or pie pan. Fill center of cornbread with Del Real refried beans (You will have extra beans leftover!) . Scatter cheese inside well. Cover cornbread with foil and bake on grill, covered, for 15 minutes. Over hot grill, char poblano and red bell pepper on all sides. Remove from grill and cover to steam 5 minutes. Scrape blistered skin from peppers and slice open. Remove and discard stem, seeds, and membrane. Chop both peppers into small pieces and place into large skillet. Add Del Real Chile Verde to the peppers, and heat over medium heat, breaking up pork chunks with a spatula or fork. Once pork is heated through keep warm. Spray skillet or multiple mini cake pan with cooking spray or oil. To bake eggs in mini cake pan skillet, add 1/2 tablespoon butter or oil into each cake cup. Crack egg into cup and place on grill, cover, and cook 5 -8 minutes. To fry eggs, crack eggs onto hot greased griddle or skillet, and cook, turning once to desired doneness. Salt and pepper eggs. To serve, pour chile verde and peppers into cornbread. Slice cornbread into 4 wedges and serve with a cooked egg on top. Sprinkle with cilantro and green onions. Drizzle with crema. Serves 4