Poblano chiles are some of the most beloved chiles in the Mexican pantry. Ranging from fairly mild to boldly spicy, you can find poblanos stuffed, roasted, sautéed with other vegetables or pureed into sauces. A versatile ingredient that has many faces, the poblano is the star of this recipe.
This is such a luxurious dish: creamy, cheesy with a slightly spicy poblano chile sauce. Soft-cooked eggs in a crock served with fresh corn tortillas make for a delicious and satisfying breakfast or brunch experience.
Spicy poblano chiles, cream and cheese are a classic combination. You will find many dishes with a variation of the same ingredients. And that's because the spicy poblano chile pairs beautifully with cream and cheese.
Usually we would start with roasted and peeled peppers, but the beauty of this dish is you can do it without the trouble of roasting. Cut and seed the peppers, sauté with the onions, and then puree in the blender with the cream until smooth.
You can make the sauce ahead of time, and put the dish together with the eggs and bake just before you are ready to serve. This makes it a perfect dish for entertaining.
You can make individual portions, or you can make one large pyrex with 8 or 10 eggs that you can bring to the table and serve your guests. The baking time varies from 15-20 minutes and up to 30, depending on how cooked you like your eggs.
Serve with bread, as you would see in Mexico City, or serve with corn or flour tortillas, as you would see everywhere else. Either way, you will taste a delicious and sophisticated egg dish that will impress your company.
6 poblano chiles, stems, seeds and veins removed, then chopped
1 medium onion, chopped
1 ½ cups crema (or sour cream)
¾ tsp kosher salt, or to taste
1 Tbsp vegetable oil
1 cup shredded Old Cheddar, Monterey Jack, or Brick cheese
2 Tbsp butter
Preheat oven to 400°F. Wash chiles and split them open. Remove stem, seeds and veins, then chop. In medium frying pan, heat oil and add poblano chiles and onions. Cook over medium heat until they are nice and soft, around 8 minutes. Let cool.
Place chile onion mixture in a blender container and process with the crema and salt until you have a very smooth sauce. Reserve.
Butter individual molds (or a large mold - pyrex or clay dishes work well here), allowing for one or two eggs per dish according to your guests’ preferences.
Divide chile sauce between mold(s) and then carefully break eggs into the sauce, making sure the yolks do not break. Sprinkle cheese over eggs and sauce and bake in 400°F oven for 15-20 minutes, or until sauce is bubbly and yolks are cooked to your desired degree.
Serve in the molds with fresh tortillas.
This recipe was first published at www.thelatinkitchen.com