We are creatures of habit to be sure, but a couple of extra poblano peppers and some leftover habanero jack cheese gave us a good reason to forego the frittata for once and create a spicy, satisfying - and super-easy - brunch.
Scrambled Egg Stuffed Poblano Chiles with Spicy Cheese Sauce
- 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
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.
It's that simple! Serve it up with some warm jalapeno cornbread and you've got a simple, flavorful brunch. This is a new favorite of mine, and it's definitely going in the Sunday rotation!