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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe source: Local newspaper. Ingredients:
6 large green hatch bell peppers (or anaheim chile peppers) |
2 tablespoons vegetable oil, divided |
1/2 teaspoon cumin, ground |
6 eggs, beaten |
1/4 teaspoon salt |
1/2 cup queso blanco or 1/2 cup monterey jack cheese, shredded |
1/4 cup sour cream |
cilantro, snipped, garnish |
Directions:
1. Preheat grill or broiler.
2. Brush peppers with 1 tablespoon oil.
3. Grill or broil peppers until skins char and peppers are softened (10 minutes), turning occasionally. Let peppers cool. Peel and discard skins.
4. Make a T-shaped cut on the sided of each pepper, remove seeds and membranes.
5. Heat remaining oil (1 tablespoon) in a skillet over medium high heat.
6. Add cumin to the oil and then pour in the eggs, salt and pepper seeds (if desired). Stir and scramble eggs. Set aside and when cool add cheese.
7. Spoon filling into each pepper and then place them on a foil-lined rack.
8. Grill or bake peppers on lowest setting of a closed grill or in a 350°F oven until heated through and cheese melts.
9. Serve with sour cream and snipped cilantro.
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