Chiles Stuffed with Scrambled Eggs and Cheese Sauce, and Zucchini Blini

Sunday BrunchI’ve noticed that lots of people have themed posts for certain days of the week, so I thought I’d do a “Sunday Brunch” spotlight sort of thing. Since it’s a regular occurrence at our house and all.

Anyhoo, today I made Poblano peppers stuffed with scrambled eggs and covered with a nice cheese sauce and zucchini pancakes. Oh, and bacon. I’m a tad peeved with myself because I forgot to take pictures but I was too intent on actually eating it. This is good stuff, and neither dish is difficult to make.

Poblano Chiles Stuffed with Scrambled Eggs and Covered with Cheese Sauce

Serves 2

2 medium Poblano chiles, roasted

4 large eggs

1 tablespoon butter

3/4 cup heavy (whipping) cream

3/4 cup packed shredded Chihuahua cheese (Mozzarella can be substituted)

Bring cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to about 1/2 cup, whisking occasionally, about 5 minutes. Season with salt and pepper.

Roast and peel the peppers, leaving the stems intact. Cut a slit down the side of each and remove the veins and seeds.

Melt the butter in a skillet over medium heat until it foams. Whisk the eggs and scramble in the butter until softly set. Spoon into the chiles, plate and cover with cheese sauce. Serve immediately.

Zucchini Blini

2 – 3 medium zucchini

1/2 cup finely chopped red onion

2 eggs, slightly beaten

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Vegetable oil

Shred the zucchini; place it in a paper towel lined colander and press out as much moisture as you can.

Mix the zucchini with the rest of the ingredients – except the vegetable oil – in a large mixing bowl. Heat a large skillet over high heat until it nearly smokes; add enough vegetable oil to coat the bottom. Drop the zucchini mixture into the hot skillet by heaping spoonfuls, flattening them slightly with the back of the spoon; they should be about 2 1/2 inches in diameter. Fry them until brown, about 3 minutes per side, using care when flipping them. Drain briefly on paper towels, then serve immediately.

Makes 6 – 7 blini.

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