My neighbor brought over 2 huge bags of Anaheim peppers, and here is one way I have chosen to cook them up. Great for breakfast or a quick supper. Serve with hot corn tortillas.
- 4 large Anaheim peppers
- 4 tsp corn oil (divided use)
- 6 large eggs, separated
- 1/2 c sour cream
- 2 Tbsp cilantro, minced
- 1/2 tsp salt
- 4 oz shredded melting cheese
- Cut the peppers in half lengthwise. Remove stems, seeds and membranes.
- Brush a 10 inch heavy skillet with one teaspoon of the oil. Add the peppers in one layer and char on all sides, turning over frequently until tender and well cooked.
- Turn off burner and place skillet aside to cool.
- In a large bowl, whisk together the egg yolks, sour cream, cilantro, and salt until creamy.
- Beat the egg whites with a whisk, immersion blender or electric beater until thick and foamy. Fold into the yolk mixture.
- Carefully wipe out skillet and return to burner. Place on medium heat and warm the remaining 3 teaspoons of oil, coating the bottom and sides.
- Add back the Anaheim peppers, either whole or chopped. Spread cheese over them and pour the egg mixture on top. Cover with lid and cook a few minutes, just until the egg layer is soft, but set up. If desired, brown top under broiler for a minute or two, but this is not necessary.
- Allow to stand 5-10 minutes, before cutting in wedges. Serve with hot corn tortillas.