Name: Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce
Yield: Makes 6 servings
Ingredients: 1 1/2 cups (or more) whipping cream; 1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces); 6 large fresh poblano chiles (each about 4 ounces); 12 ounces bacon slices, coarsely chopped; 6 tablespoons (3/4 stick) butter; 16 large eggs, beaten to blend in large bowl; 2 dried guajillo chiles, seeded, sliced very thinly into strips; Fresh cilantro sprigs; Corn tortilla chips; Sliced tomatoes

Chiles Rellenos con Huevos y Tocino con Salsa de Queso Chihuahua

Translated, Las Ventanas al Paraíso means "Windows to Paradise." With an ocean view from nearly every room, four infinity pools that seem to stretch to the sea, and a personal escort to your room (no front desk), the name is no exaggeration. The peacefulness is a sharp contrast to the bustle of Los Cabos, just outside the property's doors. If you can bear to venture outside your beautiful room, try the resort's two restaurants — the Sea Grill, where you'll find contemporary Mexican offerings like this breakfast version of chiles rellenos, and The Restaurant, which uses local ingredients to create delicious Mediterranean-inspired dishes.

Recipe notes

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