Arepas with Poblanos, Bacon and Eggs

For a unique BLD meal, try layered cheesy corn cakes with scrambled bacon and eggs and charred poblano chili peppers.


  • 2 large poblano chili peppers
  • 1 cup corn flour or finely ground cornmeal
  • 1 ear corn, kernels scraped from the cob
  • Salt
  • 1/2-3/4 cup shredded cheddar or Jack cheese (a couple of handfuls)
  • 1 cup milk
  • 2 tablespoons butter
  • Corn or vegetable oil, for frying
  • 1/4 pound smoky bacon, chopped
  • 8 large eggs, beaten
  • A small handful of cilantro or parsley, finely chopped


Pre-heat the broiler to high.

Char the poblanos under the broiler on all sides, 5-6 minutes. Place in a bowl, cover and let cool. Peel, seed and slice.

Meanwhile, place the corn flour and corn kernels in a bowl and season with salt. Add the cheese and toss with your fingers. In a small saucepan, heat the milk but do not boil. Add the butter to melt. Stir into the corn mixture and let stand for about 10 minutes.

Place a bowl of warm water near the corn bowl and cover a baking sheet with parchment. With your fingers moistened from the water bowl, form the corn mixture into 3-inch mounds. Pat the mounds into 1/2-inch-thick cakes, making 10-12 arepas.

Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add enough cakes to fill the pan. Cook them for 3-4 minutes on 1 side, then flip and cook the second side for 1-2 minutes. Transfer to a plate. Repeat with the remaining arepas.

Add the bacon to the skillet and brown. Add the eggs; season with salt and the cilantro. Scramble to the desired doneness. Layer the eggs on the arepas and top with the poblanos.

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