Poached Eggs and Stuffed Jalapeño Peppers

Poached Eggs and Stuffed Jalapeño Peppers

Whether I am with someone or alone, Sunday brunch is something I always look forward to all week. The New York Times, WQXR Classical Music and brunch means a great day ahead. Here is a wonderful alternative for serving poached eggs.

Ingredients


  • 2 eggs at room temperature

  • ½ cup on ChileBoss™ Strawberry Amarillo

  • ½ cup cooked grain like bulgar wheat

  • ¼ cup chopped fresh strawberries

  • ½ onion chopped

  • 1 garlic clove chopped fine

  • 1 tomatillo chopped fine

  • 3 large red or green jalapenos

  • 1 tablespoon olive oil

  • Avocado

  • Fresh lime slices

  • ½ cup toasted raw pumpkin seeds

  • 2 tortillas or two pieces of buttered toast

Instructions


  1. Follow the instruction on the container and cook the bulgar wheat.

  2. Blister the jalapenos by putting them directly on a gas flame or in a broiler.

  3. When they are blackened, scrape the black off, cut the stem section off and with small sharp paring knife and cut the seeds away from the fruit.

  4. Soften the onions, garlic and tomatillo in the olive oil and add the mixture to the bulgar wheat and mix it well. It should not be too loose.

  5. Add the strawberries and mix again.

  6. Holding the peppers in your hand so that your fingers wrap around the pepper, stuff the pepper with the mixture, pushing it down as you full. Be careful not to push it right through the pepper.

  7. Put the peppers on a plate and refrigerate while you do the rest of the brunch.

  8. Take the tortilla and soften it by putting it in hot oil or in the microwave.

  9. Place it on the serving plate.

  10. On top of the tortilla, spoon some warm ChileBoss™ Strawberry Amarillo and sprinkle a crumbling cheese on top of it. Use feta of Mexican fresca.

  11. Add thin sliced avocado.
    Poached eggs should not scare you. If you want to have fun, go online and find the video of Julia Child doing it. Here is all you have to do:

  1. Fill a small sauce pan with water and a quarter cup of white vinegar and bring it to a boil.

  2. Turn the heat down, crack the eggshell and slowly slip the egg into the water. You can get 2 eggs in a pan.

  3. Cook for 3 minutes or a little less.

  4. When the eggs are first in the pan, use a fork and swirl the water around the eggs. It will bring all the whites together instead of being spread out.

  5. When the time is up, use a slotted spoon and remove them and put them on top of the avocado.

  6. Take the peppers out of the fridge and cut them into rings of about 1/2 inch.

  7. Put them on the plate, sprinkle the plate with the toasted pumpkin seeds and some cilantro and serve.

http://chileboss.com/poached-eggs-and-stuffed-jalapeno-peppers-2

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