Scrambled Eggs With Poblano Chiles and Cheese

Total Time
40mins
Prep
20 mins
Cook
20 mins

Serve for breakfast or brunch with hot buttered tortillas.

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Ingredients

Nutrition

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.
Most Helpful

5 5

Delightful brunch! I used about 1 tablespoon of butter to cook the onion and garlic. This is the time of the year that local green chiles is being harvested, so I used local chiles. Also, I opted to serve the sauce "chunky" style. Used egg substitute for the eggs and feta cheese. Cut the recipe back to serve 2 except for the sauce which I will serve later in the week with burritos. Thanks Barb for a wonderful recipe.