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Charred Peppers Chile Verde over Cheesy Cornbread with Fried Eggs

Since childhood I have loved cornbread smothered in Monterey Jack cheese with pico de gallo and a fried egg on top. What could be better than that? Well, I’ve found it! Del Real Chile Verde smothering cheesy cornbread with a fried egg on top! Yummers! Ya gotta try it!

My entire family loved how the sweetness of the cornbread complimented the spiciness of the Chile Verde. I made this dish for dinner in less than 30 minutes, and I am eager make it for a campout breakfast. Such a versatile, any time of day dish, and a crowd pleaser too! True comfort food! Here is a tip, when camping, I will prepare the cheesy cornbread and charred peppers chile verde for our group BUT they have to bring their own fried egg. Ya know, everyone has their own opinion on how a egg should be made!

I’ve been invited to participate in the 2016 Del Real Recipe Challenge! Del Real was so kind to provide products to bloggers. I’ve tried several Del Real products over the year and have always enjoyed how natural and properly seasoned they taste as if I had made them. This year’s challenge is to make outdoor dishes in 30 minutes. Bloggers can also make kid friendly dishes in 30 minutes.

This is my entry in the 2016 Del Real Recipe Challenge Best Outdoor Dish category! I will tell you right now, this one is a winner!

Charred Peppers Chile Verde over Cheesy Cornbread with Fried Eggs

Charred Peppers Chile Verde over Cheesy Cornbread with Fried Eggs


1 (14 oz) prepared cornbread or corn muffins

1 (24 oz) package Del Real 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

Prep Photos!

Where can you find Del Real Foods products? In Southern California, I buy them at Smart and Finals and at Ralphs Market. Here is a locator link for YOU! Enjoy!

SO TASTY! 1 (16 oz  Del Real Foods Chile Verde (Pork in Green Sauce)

1 (24 oz) package Del Real Frijoles Refritos ~ Del Real beans are the BEST!

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!

So sorry ~ I did a lousy job of plating...but it tasted soooo good!

Merry Cooking!

Happy Outside Cooking!


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