Scrambled Eggs With Poblano Chiles And Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 tablespoons butter, divided
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1 (14 1/2 ounce) 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

Recipe

• 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.