Scrambled Eggs with Poblano Chiles and Cheese

Scrambled Eggs with Poblano Chiles and Cheese
Scrambled Eggs with Poblano Chiles and Cheese
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Mexican Cheese Egg Onion Pepper Tomato Breakfast Brunch Sauté Quick & Easy Cilantro Bon Appétit Arizona
  • 1/2 cup chopped green onions
  • 1/2 teaspoon dried oregano
  • 1 cup chopped onion
  • 1/4 teaspoon chili powder
  • 2 garlic cloves, chopped
  • 8 large eggs, beaten to blend
  • Carbohydrate 13 g(4%)
  • Cholesterol 437 mg(146%)
  • Fat 34 g(52%)
  • Fiber 3 g(14%)
  • Protein 20 g(40%)
  • Saturated Fat 18 g(89%)
  • Sodium 487 mg(20%)
  • Calories 429

Preparation 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. 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.

Preparation 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. 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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