A terrific dish for potlucks is this taco salad. It can be prepared beforehand and is simple. Add the dressing right before serving.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 1 |
Ingredients
- 1 poblano pepper – stemmed, pepper slit down 1 side, and seeds removed
- 1 teaspoon olive oil
- 2 large eggs
- 1 ½ teaspoons milk
- 1 small tomato, diced
- 1 baby bella mushroom, chopped
- 1 green onion, finely chopped
- 1 ½ teaspoons chopped fresh cilantro
- salt and ground black pepper to taste
- 1 teaspoon butter, or as needed
- ¼ cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
- Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
- Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
- Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
- Bake until cheese is melted, 3 to 5 minutes.
- If you do not like spicy food, substitute poblano pepper with bell pepper and cook an extra 10 minutes in the oven prior to adding filling.
- You can use any type of onion or mushroom in this dish.
- For a heartier meal, add chorizo or other meats.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 408 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 353 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Took me 15 minutes maybe i really didn’t time it. I feel this was excellent. While pepper was in air fryer. I sautéed the rest . Thank for the recipe !
I used diced ham, eggs, diced onions and tomato, for stuffing. Seasoned with salt and pepper. Kept waych of roasting poblanos at 375 and some were larger and took longer but removed from oven as done. Scrambled eggs with ham and veggies as usual, filled poblanos and added lots of shredded Mexican cheese. Sprinkle with chopped cilantro and top with salaa of choice. Simple and delicious! Didn’t peel peppers, guess we enjoy texture.
20 minutes is far too long for the peppers in this recipe. A few minutes in the broiler would char the skin without making the peppers limp. Additional seasonings help, as the dish is bland otherwise.
It was awful watery. Good texture, bland flavor. Healthy, but that’s about it.
I love this recipe. I added hot sausage to ther eggs and my husband loved it. Does anyone here have a suggestion of how to make this recipe into a casserole for 8? I want to prep for everything early so breakfast will be simple and fast. I love the taste and want to share. in
Meh. This was okay, but way too much work for what you get. You could literally chop up the poblanos and cook them up and add to the scrambled eggs and get the same taste result with 1/3 of the effort. Also, 20 minutes is more than enough to cook the poblanos.
Amazing! I added homemade roasted salsa and tortillas ! My husband is literally freaking out about how good this is! Also you do not need to peel the skin off the poblanos, leave them alone.
I love this recipe. I almost never take the time to rate/review a recipe, but this is awesome. It can be adjusted to whatever you have available. The first time I just used scrambled eggs with diced bacon. This last time I used chives, diced bacon, tomatoes. Topped with sharp cheddar both times. I fry the diced bacon first, then add the rest. And I don’t peel the roasted peppers.
Delicious. I added generous garlic and 10 drops hot sauce to the eggs as we like it a bit spicier and roasted poblano lose their k”ick”.
Great quick recipe! I made this for dinner last night. I added some chopped turkey sausage to the eggs to give it some extra filling! It was fantastic topped with our favorite salsa.
Used turkey sausage,cilantro and dried parsley. Did not precook the peppers. It was excellent and I would definetly make again and adjust ingredients to my taste!!! Thank you for sharing!!!
A great breakfast spin on stuffed poblanos! I used half a white onion, chopped, vs 1 green onion- I like a lot more onion. This is a mild dish so adding hot sauce will add a little more heat if you like spicy.
I think overall this recipe is really good. however, I love spicy food and this to me had absolutely no spice, so I think I will try some different things next time. like maybe a different kind of pepper or even adding serrano peppers to the mixture. I am giving this 5 stars because I think it would have been everything I was looking for as far as taste if I had some salsa on hand.
VERY TASTY! No problem with skin on poblano, tender and sliced nicely with butter knife. Added some medium salsa to top off and REALLY made me proud to have found this recipe. When roasting the peppers, only took about 10 minutes at 450 to blister /brown the skin. 20-30 minutes may be excessive but just watch for browning/blistering of skin, then they’re done. My wife and I (she doesn’t like very spicy things, and it’s not) give this recipe 2 enthusiastic THUMBS UP along with a salsa shake for the flavor!!
We made these for brunch today and found them to be absolutely delicious. Two things I suggest changing–the oven time and the caution about the heat of poblano peppers. I found that my peppers were roasted and browned in about ten minutes, rather than the 20 or 30 suggested. Poblano peppers are actually pretty mild. They have a slightly sour taste rather than the sweetness of bell peppers. We added salsa to ours to spice them up.
7-9-2016 ~These were pretty – and pretty interesting too! Cilanto was a creative and tasty addition to the scrambled eggs and brought reason to putting scrambled eggs into a poblano pepper. They were NOT spicy, as I feared they might be for Hubs’ sensitive innards. (Don’t worry, I had him covered in that eventuality, with Plan B – rolling his eggs into tortillas for breakfast burritos!) It was a healthy, nutritious breakfast, which I made even more so by serving these with some sliced avocado. I’m not sure I’ll make them again tho,’ and here’s why. The skin on the poblanos, which normally would be peeled off if these were roasted under typical circumstances, made these difficult to eat. Some reviewers’ recommendations to peel them beforehand is understandable, however, doing so would make the peppers lose their shape for stuffing. Picking off the skin with our fingers bite by bite was not very dainty, and certainly not proper etiquette, but we’ve known each a looooong time and were not bashful about doing so!
This was good, and a nice change to Sunday brunch. My poblanos weren’t very big, but they were tasty nonetheless. I used Proscuito, onions, and tomatos in my eggs, and I didn’t peel them. They were not hot (spicy) at all. I would make these again. I also cooked the peppers ahead @ 375 for 20 minutes….that was plenty. Otherwise, they would be mush! I might even cook them less for a bit more “bite”.
It was good and my husband liked it, served with a medium spicy salsa and a side of beets – healthy light supper.
I actually made this as a late night snack 🙂 Of course it was yummy! I subbed regular button mushrooms for the baby bellas. Yum!
This was delicious! Next time, I will peel the poblano as a matter of preference. It was a little bitter without peeling, but the recipe was fantastic and I’ll make this often.
Very flavorful !