Ingredients
-
6
-
1
-
2
-
1/2
-
1
-
1/4
-
2
-
1/2
-
1/2
-
8
-
4
-
-
-
-
Directions
Scrambled Eggs With Poblano Chiles and Cheese, Serve for breakfast or brunch with hot buttered tortillas , Delightful brunch! used about 1 tablespoon of butter to cook the onion and garlic This is the time of the year that local green chiles is being harvested, so used local chiles Also, I opted to serve the sauce chunky style Used egg substitute for the eggs and feta cheese Cut the recipe back to serve 2 except for the sauce which I will serve later in the week with burritos Thanks Barb for a wonderful recipe
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Steps
|
1
Done
|
Melt 2 Tablespoons Butter in a Large Saucepan Over Medium Heat. |
|
2
Done
|
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
Done
|
Transfer Sauce to Blender (or Use Stick Blender); Puree Until Smooth; Season With Salt and Pepper,; Return Sauce to Pan and Keep Warm. |
|
4
Done
|
Melt Remaining 4 Tablespoons Butter in Large Skillet Over Medium Heat; Add Chiles; Saute Until Tender, About 6 Minutes. |
|
5
Done
|
Add Green Onions and 1/4 Cup Cilantro. |
|
6
Done
|
Add Eggs and Cheese; Cook Until Eggs Are Softly Set, Stirring Occasionally, About 4 Minutes. |
|
7
Done
|
Divide Eggs Among 4 Plates; Spoon Sauce Over; Sprinkle With Remaining 1/4 Cup Cilantro. |
