Scrambled Egg-Stuffed Poblano Chiles With Spicy Cheese Sauce
Ingredients
2 medium poblano chiles
4 free range eggs
a couple of "blops" of half-and-half
1/2 cup shredded habanero jack cheese
1/2 cup shredded extra sharp white cheddar
salt and pepper, to taste
Preparation
1
First roast the chiles and remove the skins.
2
Make a slit in the poblanos and remove the seeds. Keep the chiles warm in a 200 degree oven.
3
Scramble your eggs however you like them best.
4
Meanwhile, on very low heat, melt the cheese, stirring constantly, along with a little bit of half and half (you could use milk, but not too much because you don't want to make the sauce too thin).
5
Now just fill each poblano with egg and top with the cheese sauce.
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About
This is a great brunch dish, and goes wonderfully some jalapeno cornbread.
Yield:
2.0 stuffed poblanos
Added:
Thursday, December 3, 2009 - 3:27am
