Discover the ultimate comfort food experience with this vibrant Poblano Chile Scramble. Perfect for any meal, especially when you’re craving a hearty breakfast for dinner, this recipe combines fluffy eggs and tender potatoes with the smoky, rich flavor of freshly roasted poblano chiles. It’s a culinary journey to the Southwest, bringing warmth and a touch of spice to your table. If you’re looking for an easy, flavorful, and incredibly satisfying dish, this savory egg and potato scramble is about to become your new favorite.
Ready to explore more delicious and savory morning (or evening!) meals? You might love this Migas Recipe, a classic Tex-Mex scramble, or perhaps this satisfying Breakfast Scramble with Eggs and Sweet Potatoes for a touch of natural sweetness.
As a food blogger, my life revolves around creating and testing new recipes, which, as you can imagine, leads to a rather substantial grocery bill. I often joke about it with the checkout staff; they frequently comment on the impressive number of rewards points I accumulate. There’s a certain look of surprise, sometimes even awe, on their faces when they see my total. My standard response? “Yes, I spend a lot on groceries!” It’s the nature of the job, constantly sourcing fresh ingredients, experimenting with different flavors, and making sure every dish is just right before sharing it with you. While it’s incredibly rewarding, managing the budget for a seemingly endless stream of ingredients can be a real challenge.
That’s precisely why I was so thrilled to get my hands on a copy of Good Cheap Eats by Jessica Fisher. This cookbook promised a solution to my ever-growing grocery expenses, and I was eager to embrace any strategy to cut back without compromising on flavor or quality. Jessica Fisher is truly an authority on budget-friendly cooking, widely known as the brilliant mind behind the blog of the same name, Good Cheap Eats. Her philosophy revolves around making delicious, wholesome meals accessible and affordable for every family. In this treasure trove of a cookbook, she offers an impressive collection of 200 family-friendly recipes, along with 100 invaluable money-saving tips that have genuinely transformed the way I approach meal planning and shopping.
The genius of “Good Cheap Eats” lies in its practical and innovative approach. The book is cleverly organized into comprehensive menu plans, each meticulously designed to feed a family of four for just $10 or less. As someone who often struggles with pairing dishes and ensuring a balanced meal, these pre-designed menus are a lifesaver. They eliminate the guesswork, making meal preparation less stressful and far more efficient. What’s even better is the flexibility; if a particular item doesn’t suit your family’s taste or what you have on hand, it’s incredibly easy to swap ingredients or even entire recipes to create your own customized menu plans. And for those with a sweet tooth, you’ll be delighted to know that some of these budget-friendly menus even manage to include dessert within that impressive $10 limit! It’s a testament to Jessica’s skill in maximizing value without sacrificing enjoyment.
Being a proud New Mexico girl, my heart skipped a beat when I first laid eyes on the Poblano Chile Scramble recipe in “Good Cheap Eats.” The distinctive aroma and subtle heat of poblano chiles are deeply ingrained in the culinary traditions of my home state, and this dish immediately called to me. My family and I are huge fans of “breakfast for dinner”—there’s something uniquely comforting and satisfying about a breakfast-inspired meal at the end of a long day. This Poblano Chile Scramble truly embodies that perfect combination, hitting all the right notes for a delicious and easy weeknight meal.
From the very first bite, I knew this recipe was a winner. It was met with absolutely no complaints, which is a rare and glorious occurrence in a household with varying palates! To accommodate everyone, I simply added the roasted chiles to only half of the scramble, anticipating that my kids might prefer it without the added kick. This easy adaptation made it a customizable meal for the whole family. The tender potatoes, fluffy eggs, and the rich, earthy flavor of the roasted poblano chiles created a harmonious blend that was both comforting and exciting. I honestly believe I could happily eat this dish every single week and never tire of its deliciousness. It’s truly a standout recipe that celebrates simple ingredients and robust flavors.
The beauty of this Poblano Chile Scramble lies not just in its taste, but also in its simplicity and versatility. Poblanos, with their mild to medium heat, offer a wonderful smoky depth without overwhelming the dish. Roasting them beforehand intensifies their flavor and makes their skin easy to remove, resulting in tender, flavorful pieces that meld perfectly with the eggs and potatoes. This dish is also incredibly adaptable. Feel free to adjust the amount of chile to your preferred spice level, or even mix in other vegetables like bell peppers or spinach for added nutrition and color. A sprinkle of fresh cilantro at the end brightens the entire dish, adding a burst of fresh, herbaceous flavor that complements the richness of the eggs and cheese. It’s a truly satisfying meal that feels both gourmet and homey, making it ideal for any occasion.
More Savory Breakfast Recipes You’ll Love
If you’re anything like me and enjoy the versatility of savory breakfast dishes that can be enjoyed any time of day, you’re in for a treat. Here are a few more recipes that bring robust flavors and satisfying textures to your plate:
- Breakfast Potatoes: Crispy on the outside, fluffy on the inside, these seasoned potatoes are the quintessential side for any egg dish or a delicious meal all on their own.
- Breakfast Pigs in a Blanket: A playful and utterly delicious twist on a classic, these are perfect for a fun brunch or a kid-friendly meal.
- Shakshuka (Eggs in Purgatory): A vibrant, flavorful dish where eggs are poached in a rich, spicy tomato sauce. It’s comforting, exotic, and incredibly satisfying.
- Breakfast Tortilla Stack: Layers of tortillas, eggs, cheese, and your favorite breakfast fillings create a magnificent, hearty meal perfect for feeding a crowd.
- Breakfast Casserole with Ham and Cheese: An effortless make-ahead option, this casserole is packed with savory ham, sharp cheese, and fluffy eggs, ideal for holidays or lazy weekends.
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Poblano Chile Scramble
Deborah Harroun
10 minutes
30 minutes
40 minutes
4
servings
Breakfast, Brunch, Dinner
New Mexican, Southwestern
Pin
Ingredients
-
▢
1
poblano or pasilla chile -
▢
1
tablespoon
olive oil -
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2
medium potatoes
peeled and cut into a 1/2-inch dice -
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1/2
cup
chopped onion -
▢
8
large eggs
beaten -
▢
1/2
cup
shredded cheddar cheese -
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cilantro
optional, for garnish -
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Salt and freshly ground black pepper
to taste
Instructions
- Roast the Chile: Preheat your broiler. Rinse the poblano pepper and poke a small hole at its stem end. Place the chile on a baking sheet under the broiler. Cook, turning every couple of minutes, until all sides of the pepper are thoroughly charred and blistered, which typically takes about 10 minutes. This charring process is key for flavor and easy peeling. Once charred, immediately transfer the hot chile to a paper bag and seal it tightly, or place it in a bowl and cover the bowl securely with plastic wrap. Allow the chile to steam and cool completely inside the bag or covered bowl; this process helps loosen the skin. Once cooled, carefully remove the skin, stem, and seeds, then dice the chile into small, manageable pieces.
- Cook the Potatoes: Heat the olive oil in a large skillet with a lid over medium heat. Add the diced potatoes to the hot oil and toss them gently to ensure they are evenly coated. Cover the skillet and cook the potatoes, stirring occasionally, until they are tender and lightly browned, usually around 15 minutes. The lid helps steam them, ensuring they cook through before crisping.
- Sauté Aromatics: Add the chopped onion to the skillet with the tender potatoes. Continue to cook, stirring frequently, until the onion becomes translucent and softened, which should take about 5-7 minutes. Once the onions are ready, stir in the diced roasted chile, allowing its flavors to meld with the potatoes and onions.
- Scramble the Eggs: Pour the beaten eggs into the skillet with the potato, onion, and chile mixture. Cook, stirring continuously and gently, until the eggs are just set and fluffy. This usually takes 5-7 minutes, depending on your desired consistency. Once the eggs are mostly set, sprinkle the shredded cheddar cheese over the scramble and continue to cook for another minute or two until the cheese is beautifully melted and gooey. Season the scramble generously to taste with salt and freshly ground black pepper. Serve immediately, topped with fresh cilantro, if desired, for an extra burst of freshness.
Recipe Notes:
Poblano Chile Scramble, savory breakfast, scrambled eggs, breakfast for dinner, Southwest breakfast, potato and egg recipe, budget-friendly meal, easy weeknight dinner, roasted poblano peppers, New Mexican cuisine, family meal