Ingredients for Scrambled Eggs With Poblano Chiles And Cheese
- 6 tablespoons butter
- Onion
- 2 cloves garlic, minced
- Dried Oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- Poblano Chiles
- Green Onion
- Fresh Cilantro
- 6 large eggs
- Queso Fresco
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How to Make Scrambled Eggs With Poblano Chiles And Cheese
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1/2 medium yellow onion, finely chopped, 2 cloves garlic, minced, and 1 teaspoon dried oregano. Sauté until the onion is soft and translucent, about 3-5 minutes.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, and 1 teaspoon chili powder.
- Cover and simmer for 5 minutes, allowing the flavors to meld.
- Carefully transfer the sauce to a blender.
- Puree until completely smooth.
- Season with salt and pepper to taste.
- Return the sauce to the saucepan and keep warm over low heat.
- Melt the remaining 4 tablespoons of butter in a large skillet over medium heat.
- Add 2 poblano peppers, roasted, peeled, seeded, and sliced.
- Sauté until tender, about 6-8 minutes.
- Stir in 2 green onions, thinly sliced, and 1/2 cup chopped fresh cilantro.
- Add 6 large eggs and 1/2 cup shredded cheddar cheese (or your preferred cheese).
- Cook, stirring occasionally, until the eggs are softly set, about 4-5 minutes.
- Divide the scrambled eggs among 4 plates.
- Spoon the warm tomato sauce generously over the eggs.
- Garnish with the remaining 1/2 cup chopped fresh cilantro and serve immediately with warm buttered tortillas.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
31g
Fat
70g
Carbs
5g
