Scrambled Eggs With Poblano Chiles And Cheese - cooking recipe

Ingredients

6 tablespoons butter, divided
1 cup chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can petite diced tomatoes with juice
1/4 teaspoon chili powder
2 large poblano chiles, seeded and diced (pasilla)
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro, divided
8 eggs, beaten to blend
4 ounces crumbled queso fresco or 4 ounces feta cheese

Preparation

Melt 2 tablespoons butter in a large saucepan over medium heat.
Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
Add green onions and 1/4 cup cilantro.
Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.