If you cannot find queso fresco in the cheese department of your grocery store, use mild cheddar or Monterey jack cheese. This dish can be assembled the night before, and reheated in the morning. You may need to bake them a minute or two longer should they be cold from the refrigerator.
- 1 Tbsp olive oil
- 6 large anaheim peppers
- 1 Tbsp butter or olive oil
- 3 large eggs, lightly beaten
- 1/2 tsp dry cilantro
- salt and pepper
- 2 small precooked potatoes, finely diced and salted
- 1 medium tomato, seeded, finely diced and salted
- 3 green onions, finely sliced
- 4 oz queso fresco (fresh Mexican cheese), crumbled
- 2 Tbsp enchilada sauce or salsa
- Preheat the oven to 400 degrees F.
- Oil the whole peppers on all sides.
- Place in an 11x 7 x 2 inch oiled baking dish and roast for 15-20 minutes or until charred and limp, turning midway. Meanwhile, melt the butter over medium low in a large skillet and pour in the beaten eggs.
- Sprinkle with cilantro, salt and pepper; allow the eggs to set up into an omelet; turn and cook the other side.
- Remove the omelet to a platter or cutting board and cut in thin strips.
- When the peppers are done and cooled enough to handle, slit them on one side lengthwise and deseed them with a spoon, leaving the stems on.
- Place them in the bottom of the same oiled baking dish used previously.
- Fill each with egg strips, potatoes, tomatoes, green onions and queso fresco.
- Drizzle one teaspoon of enchilada sauce over each pepper.
- Roast for about 7 minutes at 400 degrees F.
- Serve with salsa and sour cream.