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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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