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Cheese Omelet With Poblano Sauce tex-mex, cheese, eggs, breakfast 1/3 cup chopped chile poblano 1/3 cup creme fraiche or sour cream 1 salt 1/8 teaspoon ground pepper 2 eggs 1 tablespoon butter 1/4 cup grated cheddar or jack 1 cheese In a blender, puree the poblanos with the sour cream. Add salt to taste and heat the sauce in a saucepan just until heated. Do not boil! Set aside. Add 1/2 tsp. salt and the pepper to the eggs and beat lightly. Melt the butter in a small skillet. When hot, add eggs. When set (edges can be lifted easily), place the cheese on one side and roll up and cook until the cheese begins to melt. If the egg starts to brown, lower the heat. Place on a plate and cover with the hot chile cream. Serves 1 or 2. Can easily be doubled, etc. From: Judy Howle Date: 28 May 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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