| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Roasted poblano chiles (2 chiles, see note) |
| 2 |
tb |
Olive or vegetable oil |
| 1 |
sm |
Onion; peeled and diced |
| 2 |
|
Cloves garlic; minced |
| 1 |
md |
Tomato; diced |
| 8 |
|
Eggs |
|
|
Salt to taste |
| 1 |
tb |
Fresh cilantro; chopped |
| 1/2 |
c |
Canned black beans; drained and rinsed |
| 4 |
|
Flour tortillas |
| 4 |
tb |
Low-fat sour cream |
| 4 |
tb |
Tomato salsa |
INSTRUCTIONS
Another Poblano recipe, from today's Miami Herald.
This dish was created by chef Stephan Pyles of the Star Canyon restaurant
in Dallas.
Note: Roast a chile as you would a bell pepper, using tongs to hold them
over a gas flame and turning the pepper as it blackens, or cut in half,
seed and place on a baking sheet, skin side up. Place 3 to 4 inches from
broiler and broil until skin blackens. When the peppers are charred, place
in a paper bag, close it, and let stand 15 minutes. Peel and chop the
peppers.
In a medium skillet, heat oil over medium heat until lightly smoking. Add
onion and saute until translucent, about 3 minutes. Add garlic and saute 1
minute longer. Stir in chiles and tomato and remove from heat.
Crack eggs into a large bowl, season with salt and beat eggs thoroughly.
Return skillet to heat and pour in eggs. Add cilantro and beans and
scramble eggs to desired consistency. Serve with warm flour tortillas and
garnish with sour cream and tomato salsa. Serves 4.
Per serving: 445 calories, 21.3 grams fat, 427 milligrams cholesterol, 352
milligrams sodium, 42 percent calories from fat. Analysis by The Orange
County Register.
Posted to CHILE-HEADS DIGEST V4 #112 by Leslie Duncan <duncan@vianet.on.ca>
on Sep 04, 1997
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