Ingredients
| Poblano peppers |
2
|
| Butter |
1 tbsp
|
| Cooking oil |
1 tbsp
|
| White onion, finely chopped |
1/2 cup
|
| Garlic, finely chopped |
1 clove
|
| Corn, canned or fresh |
1 cup
|
| Jalapeño, cut into strips, stemmed, seeded, and deveined |
1 large
|
| Tomatillos, chopped |
2 large
|
| Salt |
1/2 tsp
|
| Eggs, beaten |
4
|
| Fresh cilantro, finely chopped |
2 tbsp
|
| Queso fresco, cut into small cubes |
1/3 cup
|
Directions
- ROAST the poblano peppers over an open flame, turning them with tongs so all sides are charred. TRANSFER them to a clean plastic bag, SEAL it tightly, and LET THEM STEAM for 10 minutes.
- SCRAPE OFF the charred skin with a spoon or the back of a knife. OPEN them, REMOVE the stems, veins, and seeds, and CUT into strips. SET ASIDE.
- HEAT the butter and oil in a large skillet over medium heat. Once the butter has melted, ADD the onion and garlic and COOK for 1 minute. ADD the corn and jalapeño strips.
- COOK, stirring frequently, for 8 minutes or until the jalapeño strips soften. ADD the poblano strips and tomatillo, and SEASON with salt. LOWER the heat to medium-low and CONTINUE cooking for 5 minutes.
- ADD the eggs and cilantro. MIX all ingredients until the eggs are set. ADD the queso fresco. TURN OFF the heat, COVER, and let the cheese soften for 5 minutes.
- SERVE on tostadas or wrapped in a tortilla as a taco or burrito.