Scrambled Eggs with Poblano Chiles and Cheese
Elevate your breakfast game with these creamy and flavorful Scrambled Eggs with Poblano Chiles and Cheese! This recipe adds a bold Southwestern twist to classic scrambled eggs by incorporating smoky, fire-roasted poblano chiles and melty cheddar cheese. A touch of milk or cream ensures luxuriously soft eggs, while the buttery sauté of diced poblanos enhances their rich, roasted flavor. Ready in just 25 minutes, this dish strikes the perfect balance between comfort and sophistication. Sprinkle with fresh cilantro for a vibrant finishing touch and serve warm for a satisfying start to your day. Perfect for breakfast or brunch, these eggs are a quick and delicious way to brighten up your morning routine!
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Recipe Information
Ingredients
- 6 eggs
- 2 poblano chiles
- 1 cup cheddar cheese, shredded
- 2 tablespoons milk or cream
- 2 tablespoons butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Roast the poblano chiles by placing them directly over an open flame (if using a gas stove) or broiling them in the oven, turning every few minutes until the skin is blackened and blistered on all sides.
Place the roasted poblanos in a bowl and cover with a plate or plastic wrap to steam for 5-10 minutes. Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and dice the chiles.
In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until thoroughly combined and slightly frothy.
Heat a nonstick skillet over medium heat and melt the butter. Once the butter is melted and bubbling, add the diced poblano chiles and sauté for 1-2 minutes to warm them through and enhance their flavor.
Reduce the heat to low and pour the egg mixture into the skillet. Let it sit for a few seconds without stirring, then gently stir with a spatula, moving the eggs from the edges to the center. Continue this process until the eggs are softly scrambled and just set.
Sprinkle the shredded cheddar cheese over the eggs, gently folding it in until melted and evenly distributed.
Remove the skillet from the heat and transfer the scrambled eggs to serving plates. Garnish with chopped cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1034 mg | 80% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
