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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop. | 2. HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray. | 3. HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish. | 4. BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	4			-	-	-	-
nonstick cooking spray				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
corn tortilla	4		cut	-	-	-	-
queso anejo	2	cups	grated mild	984.72	12.2232	56.6016	79.1472
egg	3			214.5	1.08	18.84	14.265
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
adobo sauce	1	tablespoon		-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.