Scrambled Eggs With Roasted New Mexico Green Chiles Food

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• 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.

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

GREEN CHILE MICROWAVE SCRAMBLED EGGS

Steps:

• Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
• Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat.
• Add onoin, garlic, and oregano and saute 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 (or use stick 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; saute 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.

SCRAMBLED EGGS WITH ROASTED NEW MEXICO GREEN CHILES

Steps:

• Preheat a large, heavy nonstick skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs, gently stirring and turning them over with a wooden spatula to cook evenly, for 3 minutes. Add the chopped chiles, and continue cooking until the eggs are done, but not dry, 1 to 2 minutes more. Remove from the heat and serve immediately.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with salsa and a squeeze of lime juice. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, then top with salsa and a squeeze of lime juice. Fold and eat right away.