Scrambled Egg-Stuffed Poblano Chiles With Spicy Cheese Sauce
By: Tasty Trix
Published: Thursday, December 3, 2009 - 3:27am

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.

About


This is a great brunch dish, and goes wonderfully some jalapeno cornbread.