Scrambled Eggs With Poblano Chiles and Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve for breakfast or brunch with hot buttered tortillas. Ingredients:
6 tablespoons butter, divided |
1 cup chopped onion |
2 cloves garlic, chopped |
1/2 teaspoon dried oregano |
1 (14 1/2 ounce) can petite diced tomatoes with juice |
1/4 teaspoon chili powder |
2 large poblano chiles, seeded and diced (pasilla) |
1/2 cup chopped green onion |
1/2 cup chopped fresh cilantro, divided |
8 eggs, beaten to blend |
4 ounces crumbled queso fresco or 4 ounces feta cheese |
Directions:
1. Melt 2 tablespoons butter in a large saucepan over medium heat.
2. Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
3. Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
4. Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
5. Add green onions and 1/4 cup cilantro.
6. Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
7. Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
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