As the green chile harvest is closing in on it's end, thought it might be nice to post of dish that is very suitable for a late October brunch, since it is Sunday morning here where I am at the moment. This comes from a book of chile recipes compiled by The Albuquerque Tribune called The Green Chile Bible (there is a red chile version as well). It's an extremely useful book, with everything from above mentioned breakfast dishes to desserts featuring green chile. Again, this is one of those recipes that have almost endless variation, I like this version personally because it has avocado as an ingredient. I've amended the cooking times, as the original makes the avocado too soft and brown and the chile two crisp. If you like roasted green chile can be used for this as well.
Green Chile Scrambled Eggs
2 medium sized avocados, peeled and chopped
1 tbsp. lemon juice
4 tbsp. butter or corn oil margarine
1 small onion, minced
6 large New Mexican or other fresh green chile, chopped
5 large eggs, slightly beaten
Salt to taste
Black pepper (optional)
1. Sprinkle lemon juice on the chopped avocados.
2. In a large pan melt the butter or margarine, and cook the onion until clear. Add the chiles and cook 4 minutes, add the avocados and toss well. Add the eggs and season with salt and pepper (if you are using it), and then start scrambling the eggs. Cook until the eggs are set and but not hard. Serve, it you like the hot tortillas and sour cream, sprinkled with sliced green onions. Or serve as above, on strips of fried corn tortillas.
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