Cheese omelet with poblano sauce

Yield: 1 Servings

Measure Ingredient
⅓ cup Chopped chile poblano
⅓ cup Creme fraiche or sour cream
\N \N Salt
⅛ teaspoon Ground pepper
2 \N Eggs
1 tablespoon Butter
¼ cup Grated Cheddar or Jack 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 ½ 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.

HOMEMADE CREME FRAICHE: (Needs to be prepared 1-2 days in advance) Heat 1 cup whipping cream with 2 tsp. buttermilk over low heat just until warm (do not heat above 100 d.). Stir in buttermilk and pour into glass jar. Do not screw lid on tightly. Let stand 12 to 24 hrs. in warm place, or until thickened. Stir gently, tighten lid, and store in refrigerator at least 4 hrs. before using. This can be used in ANY MEXICAN RECIPE calling for sour cream.

PS: My Tomatillo Salsa recipe is in the June issue of Southern Living!! Posted to CHILE-HEADS DIGEST V3 #338 by Judy Howle <howle@...> on May 28, 1997

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