Scrambled Eggs with Green Chiles

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 lb fresh New Mexico green chiles or Anaheim chiles (8 to 10)
8 large eggs
1/2 tsp salt
2 Tbsp unsalted butter


Roast chiles:
Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high. Alternatively, put chiles 2 inches from heat on rack of a broiler pan.

Roast chiles, turning frequently with tongs, until skins are blistered and lightly charred all over, 4 to 6 minutes (6 to 8 minutes if broiling). Transfer chiles immediately to a large bowl, then cover with plastic wrap. Let stand 20 minutes, then peel or rub off skin. Discard seeds, ribs, and stems from chiles, then cut into 1-inch pieces.

Cook eggs:
Whisk together eggs and salt in a bowl. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook chiles, stirring, until heated through, about 2 minutes. Add egg mixture and cook, stirring, until just set, 4 to 6 minutes.

Serves 4.