Scrambled Eggs With Poblano Chiles and Cheese
Perfect for a savory, spicy breakfast or brunch, this recipe combines the warmth of scrambled eggs with the rich flavors of poblano chiles, creamy cheeses, and a zesty sauce. A delicious, filling dish that will brighten up any morning.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 6 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Dried Oregano | 1/2 teaspoon |
| Canned Tomatoes with Juice | 1 can (14.5 oz) |
| Chili Powder | 1 teaspoon |
| Poblano Chiles (chopped) | 2 large |
| Green Onion (sliced) | 1/2 cup |
| Fresh Cilantro (chopped) | 1/2 cup |
| Eggs | 8 large |
| Queso Fresco (crumbled) | 1/4 cup |
| Feta Cheese (crumbled) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 359.8 kcal |
| Fat Content | 27.5 g |
| Saturated Fat Content | 14.1 g |
| Cholesterol Content | 468.8 mg |
| Sodium Content | 493.3 mg |
| Carbohydrate Content | 15.1 g |
| Fiber Content | 2.9 g |
| Sugar Content | 7.8 g |
| Protein Content | 14.8 g |
Recipe Instructions
-
Prepare the Sauce:
Start by melting 2 tablespoons of butter in a large saucepan over medium heat. Add the chopped onion, minced garlic, and dried oregano to the pan. Sauté the ingredients for about 3 minutes, or until the onion becomes soft and translucent. Once the onion has softened, add the canned tomatoes with their juice, along with the chili powder. Cover the saucepan and let the mixture simmer for about 5 minutes, allowing the flavors to meld together. -
-
Blend the Sauce:
Once the tomatoes and spices have simmered, transfer the mixture to a blender, or use an immersion (stick) blender directly in the pan. Puree the sauce until it is completely smooth. Season to taste with salt and pepper. Return the sauce to the pan and keep it warm on low heat while you cook the eggs. -
Cook the Poblano Chiles:
In a separate large skillet, melt the remaining 4 tablespoons of butter over medium heat. Once the butter is melted, add the chopped poblano chiles to the skillet. Sauté the chiles for about 6 minutes, or until they are tender and slightly browned. -
Add Green Onions and Cilantro:
To the skillet with the chiles, add the sliced green onions and 1/4 cup of fresh cilantro. Stir to combine and allow the mixture to cook for another 1-2 minutes, letting the green onions soften slightly and release their flavors. -
Scramble the Eggs:
Crack the eggs directly into the skillet with the chiles, green onions, and cilantro. Add the crumbled queso fresco and feta cheese, stirring gently to combine. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny, about 4 minutes. The residual heat will continue to cook the eggs after you remove them from the skillet. -
Serve:
Divide the scrambled eggs among four plates. Spoon the warm tomato-chili sauce generously over the eggs. Sprinkle the remaining 1/4 cup of fresh cilantro on top for added freshness and color. -
Enjoy:
Serve immediately while warm, with a side of crusty bread or tortillas for an extra treat. These scrambled eggs are perfect for a hearty breakfast or a light brunch, sure to satisfy everyone at the table.
Additional Notes
- For a Spicier Kick: If you love heat, feel free to add a pinch of cayenne pepper to the sauce or sauté a chopped jalapeño with the poblano chiles.
- Cheese Variations: You can experiment with different cheeses like Monterey Jack, cheddar, or even a little bit of cream cheese for a richer, creamier texture.
- Serving Suggestions: Serve these eggs with fresh avocado slices, a dollop of sour cream, or even some crispy bacon on the side for a full breakfast experience.
This Scrambled Eggs with Poblano Chiles and Cheese recipe from lovewithrecipes.com is the perfect balance of spicy and savory, making it an excellent choice for a flavorful start to your day. Whether you’re preparing a quick meal for the family or planning a special brunch, these eggs are sure to impress!
