Scrambled Egg-Stuffed Poblano Chiles With Spicy Cheese Sauce
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
First roast the chiles and remove the skins.
Make a slit in the poblanos and remove the seeds. Keep the chiles warm in a 200 degree oven.
Scramble your eggs however you like them best.
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).
Now just fill each poblano with egg and top with the cheese sauce.