The other day I was at the grocery store picking up some items for a dinner that I was going to make when it was more than apparent that Hatch Chile Season was in full swing. There were piles of fresh Hatch Chiles, bags of fire roasted Hatch Chiles for sale, not to mention food samplings for which I thoroughly enjoyed. I quickly changed my plans and thought that an omelet with fire roasted Hatch Chiles would be a great meal for dinner.
Ingredients (2 – 3 Servings):
- 5 – 6 Eggs
- 3 x Roasted Hatch Chiles, skinned, seeded and diced
- 3/4 Cup of Habanero Cheddar from the Watonga Cheese Factory shredded (any Pepper Jack Cheddar would work well)
- Half-N-Half / Milk
- Salt & Black Pepper
- Removed the skin from the roasted Hatch Chiles, split them open, remove the seeds and most of the membrane and then diced the peppers.
- Shred the cheddar cheese until you have about ¾ Cup. This is not an exact science so more or less shredded cheese is your personal preference.
- In a bowl scramble the 5 – 6 eggs and add a little Half-N-Half / Milk and season with Salt and Black Pepper.
- In a large skillet, melt a pat of butter on High and when ready add the scrambled eggs. Lower the heat to medium and with the spatula , distribute the scrambled egg mixture even across the omelet to ensure that the omelet is evenly cooked.
- When the remaining scrambled egg is just about to set on the surface of the omelet, add the shredded cheese and the diced roasted Hatch Chiles to one half of the omelet.
- Carefully fold the omelet over, turn off the heat and if you are feeling lucky, flip the omelet over. If not, there is enough heat in the cooked egg to melt the cheese and heat the diced fire roasted Hatch Chiles.
The omelet was perfect with the fire roasted Hatch Chiles and the shredded Habanero Cheddar providing a flavorful with just a hint of heat to quick and easy meal that is good for any time of day. You do not need to wait for Hatch Chile Season to arrive to enjoy this meal. You can roast Anaheim Peppers any time of the year and use a cheese other than the Watonga Habanero Cheddar, but there is something special about Hatch Chile Season.
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