Name: Scrambled Eggs with Poblano Chiles and Cheese
Yield: Makes 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter, divided; 1 cup chopped onion; 2 garlic cloves, chopped; 1/2 teaspoon dried oregano; 1 14 1/2-ounce can petite diced tomatoes in juice; 1/4 teaspoon chili powder; 2 large poblano chiles, seeded, diced; 1/2 cup chopped green onions; 1/2 cup chopped fresh cilantro, divided; 8 large eggs, beaten to blend; 1 cup crumbled queso fresco or feta cheese (about 4 ounces)

Helen Yard of Flagstaff, Arizona, writes: "I fell in love with Latin food after spending some time in Central America and Mexico assisting with bird studies. Now I study birds along the Colorado River back here in the States. We've got a crew to cook for us in the field, but when I return home I never miss a chance to get busy in the kitchen. "

Serve for breakfast with hot buttered tortillas. A poblano is a fresh dark green chile, often called a pasilla, and is available in the produce section of most supermarkets.

Recipe notes

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