Cheese Omelet With Poblano Sauce
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Cheese Omelet With Poblano Sauce
  Cheese    Poblano    Sauces  
Last updated 6/12/2012 1:13:01 AM. Recipe ID 41250. Report a problem with this recipe.
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      Title: Cheese omelet with poblano sauce
 Categories: None
      Yield: 1 Servings
    1/3 c  Chopped chile poblano
    1/3 c  Creme fraiche or sour cream
    1/8 ts Ground pepper
      2    Eggs
      1 tb Butter
    1/4 c  Grated Cheddar or Jack
  In a blender, puree the poblanos with the sour cream. Add salt to
  taste and heat the sauce in a saucepan just until heated. Do not
  boil! Set aside.
  Add 1/2 tsp. salt and the pepper to the eggs and beat lightly. Melt
  the butter in a small skillet. When hot, add eggs. When set (edges
  can be lifted easily), place the cheese on one side and roll up and
  cook until the cheese begins to melt. If the egg starts to brown,
  lower the heat. Place on a plate and cover with the hot chile cream.
  Serves 1 or 2. Can easily be doubled, etc.
  HOMEMADE CREME FRAICHE: (Needs to be prepared 1-2 days in advance)
  Heat 1 cup whipping cream with 2 tsp. buttermilk over low heat just
  until warm (do not heat above 100 d.). Stir in buttermilk and pour
  into glass jar. Do not screw lid on tightly. Let stand 12 to 24 hrs.
  in warm place, or until thickened. Stir gently, tighten lid, and
  store in refrigerator at least 4 hrs. before using. This can be used
  in ANY MEXICAN RECIPE calling for sour cream.
  PS: My Tomatillo Salsa recipe is in the June issue of Southern

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Recipe ID 41250 (Apr 03, 2005)

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