Scrambled Eggs With Poblano Chiles and Cheese

Serve for breakfast or brunch with hot buttered tortillas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  tablespoons butter, divided
• 1  cup  chopped onion
• 2  cloves garlic, chopped
• 1⁄2 teaspoon dried oregano
• 1 (14 1/2ounce) 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.