Recipe - Cheese Omelet With Poblano Sauce

1/3 cup Chopped chile poblano
1/3 cup Creme fraiche or sour cream
Salt
1/8 teaspoon Ground pepper
2 Eggs
1 tablespoon Butter
One fourth cup Grated Cheddar or Jack
cheese

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 One half 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 12 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 Living!!
Posted to CHILEHEADS DIGEST V3 #338 by Judy Howle howle@ebicom.net on
May 28, 1997