Scrambled Eggs with Poblano Chiles and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Helen Yard of Flagstaff, Arizona, writes: I fell in love with Latin food after spending some time in Central America and Mexico assisting with bird studies. Now I study birds along the Colorado River back here in the States. We've got a crew to cook for us in the field, but when I return home I never miss a chance to get busy in the kitchen. Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most supermarkets. Ingredients:
6 tablespoons (3/4 stick) butter, divided |
1 cup chopped onion |
2 garlic cloves, chopped |
1/2 teaspoon dried oregano |
1 14 1/2-ounce can petite diced tomatoes in juice |
1/4 teaspoon chili powder |
2 large poblano chiles, seeded, diced |
1/2 cup chopped green onions |
1/2 cup chopped fresh cilantro, divided |
8 large eggs, beaten to blend |
1 cup crumbled queso fresco or feta cheese (about 4 ounces) |
Directions:
1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
2. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
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