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Hatched Eggs

6 largegreen Hatch peppers
2 tablespoonsvegetable oil, divided
1/2 teaspoon ground cumin seed
6eggs, beaten
1/4 teaspoonsalt
1/2 cupshredded queso blanco or Monterey Jack cheese
1/4 cupsour cream
Snipped cilantro
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Hatched Eggs - Equipment List

Chefs Knife

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Hatched Eggs - Instructions

1. Preheat grill or broiler. Brush peppers with 1 tablespoon oil. Grill or broil until skins char and
peppers are slightly softened (about 10 minutes), turning several times. Let peppers cool. Peel and
discard skins.
2. Make a T-shaped cut along the side of each pepper; remove seeds and membranes. (for hotter stuffing,
save seeds).
3. Heat remaining oil in a nonstick skillet over medium-high heat. Add cumin, then pour eggs into
skillet. Add salt and saved pepper seeds, if using. Stir and cook eggs to scramble. Set aside to cool.
Add cheese to egg mixture.
4. Spoon filling into each pepper. Place on a foil-lined rack. Grill on lowest setting of a closed grill
or bake in a 350F oven until heated through. Serve with sour cream and snipped cilantro. Serves 6.

Recipe provided by David Feder for Relish,

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