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
Instructions:
- 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.
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