Scrambled Eggs with Green Chiles and Black Beans
4 tb Roasted poblano chiles (2 Salt to taste
2 tb Olive or vegetable oil 1 tb Fresh cilantro; chopped
1 sm Onion; peeled and diced 1/2 c Canned black beans; drained
2 Cloves garlic; minced 4 Flour tortillas
1 md Tomato; diced 4 tb Low-fat sour cream
8 Eggs 4 tb Tomato salsa
Instructions for Scrambled Eggs with Green Chiles and Black Beans
Another Poblano recipe, from todays 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 on Sep 04, 1997