Weekly Recipes

Chile Relleno Omelet Roll

Baked Chile Relleno Omelet Roll

Chile Relleno Omelet Roll is a super simple baked egg dish perfect for brunch. It’s very versatile, just top it with pico de gallo, guacamole, sour cream, whatever you want and roll it up.

My son asked for seconds on this one. Super simple and versatile, we’ll be making this over and over. This is a very basic recipe with only 7¬†ingredients – you bake it in the oven for just about 10 minutes and then roll it up and slice it. Put whatever you want on top before rolling it – cream cheese, salsa, guacamole … or nothing at all. I chose pico de gallo, just love those fresh tomatoes, onion, and cilantro.

After slicing it and putting a couple slices on each plate, I topped it with Winking Girl Mild Tomatillo Salsa. That added an amazing touch. It’s a bit tart and tangy with a fresh, interesting flavor that complemented the omelet roll perfectly.

I used mild green chiles, whole chiles that I cut up into large strips. Diced chiles will work fine also – I just like the big strips of chiles in this dish. I definitely prefer this dish with mild chiles rather than medium or hot. Eggs have a rather delicate taste, and hot chiles tend to overwhelm them.

I also made this in a Cuisinart 3-in-1 Multicooker (a slow cooker plus). Worked great. I set it to brown/saute at 400 degrees. Once it comes up to temperature (5 to 10 minutes), it takes about 8 minutes to cook. This Multicooker is rounded oblong, 8″ x 12″, and when cooked, the egg layer ends up about 1/2 inch thick. This is a bit chubby for rolling, but works fine. If you bake it in the oven, you might want to use a 9″ x 13″ baking dish and it will come out a bit thinner.

Chile Relleno Omelet Roll
Prep time
Cook time
Total time
Simple and versatile, perfect for brunch.
Serves: 2 servings
  • 3 eggs
  • ½ cup milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbsp flour
  • 1 cup whole mild green chiles, cut into large strips
  • 1 cup shredded cheese - Colby/Jack or Cheddar
  • optional: guacamole, pico de gallo, whatever you want to roll up inside, salsa to pour on top - Winking Girl Tomatillo Salsa is particularly good on this
  1. Preheat oven to 400 degrees. Spray a 9" x 13" baking dish with cooking spray.
  2. Dump the eggs, milk, salt, pepper, and flour into a blender and blend until smooth.
  3. Pour into the baking dish and spread the chiles over the top. Then sprinkle the cheese on top.
  4. Bake for about 10 to 15 minutes or until completely set.
  5. Take out of the oven, top with whatever you would like (I used pico de gallo), and roll up, starting with a short end.
  6. Slice into rolls about 1 inch wide, placing 2-3 slices on each plate. Top with salsa.

1 comment to Chile Relleno Omelet Roll

Leave a Reply