Scrambled Eggs With Poblano Chiles And Cheese

6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1 14 1/2-ounce can petite diced tomatoes in juice
1/4 teaspoon chili powder
2 large poblano chiles, seeded, diced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro, divided
8 large eggs, beaten to blend
1 cup crumbled queso fresco or feta cheese (about 4 ounces)

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.

Makes 4 servings.

I bet this would be good in a warmed tortilla as a breakfast burrito.


Really great as a breakfast burrito.