Omelet Poblano

Omelet Poblano

This is a classic "cafe-style" Mexican breakfast featuring a fluffy omelet stuffed with cheese and roasted poblano strips, smothered in a creamy green chili sauce. It is served with traditional sides of refried beans and crispy fried potatoes.

Ingredients

Component	Ingredients
Omelet & Filling	3-4 Large Eggs 2 tbsp Heavy Cream 1/2 cup Shredded Oaxaca or Monterey Jack cheese 2 Large Poblano Peppers (charred and sliced into strips/rajas) 1/2 White Onion (sliced thin) 2 cloves Garlic (minced)
Creamy Poblano Sauce	2 Large Poblano Peppers (charred and peeled) 1-2 Serrano Peppers (to taste for high heat) 1 cup Mexican Crema (or Heavy Cream) 1/4 cup Chicken Broth 1/2 cup Fresh Cilantro 1 clove Garlic
Sides (Papas & Beans)	2 Medium Russet Potatoes (cubed) 1/2 White Onion (diced) 1 can (15 oz) Refried Beans 1 tbsp Butter 3 tbsp Vegetable Oil Salt & Black Pepper to taste

Preparation

1. Roast and Prep the Peppers

1. Place all 4 Poblano peppers and the Serrano peppers under a broiler or over a gas flame until the skin is completely charred.
2. Place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
3. Peel the charred skin, remove stems and seeds.
4. Divide: Slice 2 Poblanos into thin strips (the Rajas). Place the other 2 Poblanos and the Serranos into a blender.

2. Creamy Poblano Sauce

1. Add the 1 cup Crema, cilantro, 1 clove garlic, and chicken broth to the blender with the whole peppers.
2. Blend until smooth.
3. Pour into a small saucepan and simmer on low heat. Season with salt.

3. Sauté the Rajas and Sides

1. Potatoes: Heat 2 tbsp oil in a large skillet. Add cubed potatoes and fry until golden (10–12 mins). Add diced onion in the last 3 minutes. Season with salt.
2. Rajas: In a separate pan, sauté the sliced onion and minced garlic until soft. Add the Poblano strips and cook for 2 minutes.
3. Beans: Warm the refried beans in a small pot with a pat of butter.

4. The Omelet

1. Whisk eggs, heavy cream, salt, and pepper.
2. Melt butter in a non-stick skillet over medium-low heat. Pour in the eggs.
3. When eggs are nearly set, add the Oaxaca cheese and the sautéed Rajas to one half.
4. Fold and cook for 30 seconds to melt the cheese.

Assembly

• Slide the omelet onto a plate.
• Smother generously with the warm Creamy Poblano Sauce.
• Serve with refried beans and papas fritas on the side.
• Garnish with extra cilantro.