Canyon Ranch Blog

Breakfast Rellenos

Nutrition Information (per serving)

33 g
741 mg
18 g
17 g
2 g
271 mg

4 med whole poblano peppers
½ lb chicken chorizo or spicy chicken sausage, lowfat and nitrate free
4 lg eggs
4 egg whites
½ cup grated Monterey Jack cheese

White Corn Polenta
3 Tbsp finely minced onion
1 Tbsp unsalted butter
3 Tbsp white corn kernels, cut from the cob or frozen
1¼ cups low fat milk
¼ cup polenta
Pinch sea salt
Pinch freshly ground black pepper
1 tsp cane sugar
2 Tbsp grated Parmesan cheese

½ cup Pico de Gallo

  1. Preheat broiler.
  2. Roast whole peppers under the broiler until charred on all sides and pepper begins to soften. Remove skin and cut a lengthwise slit through the pepper. Remove the seeds and ribs and set aside.
  3. In a large sauté pan, sauté chicken chorizo over medium heat until fully cooked and crumbly. Add eggs and egg whites and cook to a soft scramble.
  4. Stuff each pepper with ½ cup chorizo and egg mixture so filling is overflowing. Place on a baking sheet, and top each pepper with 2 tablespoons Monterey Jack cheese. Broil on high 5 to 7 minutes, or until cheese starts to melt.
  5. In a medium saucepan, sauté onion in butter over medium heat until translucent. Add corn and sauté briefly, about 30 seconds. Add milk and bring to a boil. Using a wire whip, lightly whisk in polenta, salt, pepper and sugar. Cook until thickened, about 3 minutes. Add cheese and stir until melted.
  6. Place ¼ cup of white corn polenta on a plate and top with 1 stuffed pepper. Top with 2 tablespoons pico de gallo or salsa.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662