Scrambled Eggs With Poblano Chiles And Cheese

• 6 tablespoons butter, divided
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1 (14 1/2 ounce) can petite diced tomatoes with juice
• 1/4 teaspoon chili powder
• 2 large poblano chiles, seeded and diced (pasilla)
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro, divided
• 8 eggs, beaten to blend
• 4 ounces crumbled queso fresco or 4 ounces feta cheese

1. Melt 2 tablespoons butter in a large saucepan over medium heat.
2. Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
3. Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
4. Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
5. Add green onions and 1/4 cup cilantro.
6. Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
7. Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.

butter, onion, garlic, oregano, tomatoes, chili powder, poblano chiles, green onion, fresh cilantro, eggs, queso fresco

Taken from www.food.com/recipe/scrambled-eggs-with-poblano-chiles-and-cheese-95052 (may not work)