12 ounces shredded Monterrey Jack cheese
To prepare poblano chile peppers (this part can be done in advance): Rub all eight poblanos with olive oil. Place them on a hot comal (griddle) or under the broiler, turning as needed until the skin is evenly charred. Place peppers on a plate and top with a damp towel to allow them to steam for about 10 minutes. Remove the charred bubbles. Hold a pepper from the stem and cut a 1-inch slit across and 2 inches long as in a T, open gently and carefully remove seeds and veins. Repeat with five more of the remaining chiles. Remove stems, seeds and veins from the remaining two chiles.
For Crema Poblana: Place stemmed chiles in blender along with the milk and salt, and process until smooth; set aside. Heat oil in a saucepan over medium high heat. Add garlic and onions and cook for 5-7 minutes, or until onions are soft and translucent. Add heavy cream and poblano purée; let simmer for 2-3 minutes, until flavors blend. Set aside.
For Scrambled Egg Filling: Heat the oil in a skillet over medium heat. In a bowl, combine the eggs with the ham, green onion, serrano chiles and salt. Cook eggs, taking care not to overcook. (It's better to undercook at this point, since they will be cooked further in the oven.)
To assemble: Preheat oven to 350 degrees. Place a poblano pepper in your palm with slit facing you. Open gently, then lay a couple of tablespoons of the cheese along the bottom. Add some of the scrambled egg mixture, then more cheese. With both hands, firmly reshape the poblano and place on a baking sheet just large enough to hold the 6 chiles. Repeat with remaining five chiles, cheese and egg mixture. Pour Crema Poblano over top. Bake in preheated oven for 13 to 15 minutes, until heated through.
To serve: Garnish top with chopped green onion and/or fresh diced tomatoes.
Buen Provecho, su amiga... Blanca Aldaco
Makes 6 servings.
