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Grilled Poblano Frittata
Grilled Poblano Frittata
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Cheese and tortilla frittata with smoky poblano pepper tomato salsa.
Ingredients:
  • 3 poblano peppers
  • 3 tomatoes
  • 1 small onion, minced
  • 2 teaspoons lime juice
  • 3 tablespoons chopped fresh cilantro
  • 0.5 jalapeno pepper, seeded and minced
  • salt and pepper to taste
  • 3 (6 inch) corn tortillas
  • 1 tablespoon olive oil
  • 7 eggs, lightly beaten
  • 1 cup shredded Monterey Jack cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Prepare the salsa: Char the poblano peppers and tomatoes over a medium gas flame, rotating every few minutes until the skins blister and partially char. Allow the vegetables to cool before using a paring knife to remove the skins. Cut the poblanos into 1/2 inch wide strips.
  • Dice the tomatoes into 1/2 inch cubes and place them in a bowl. Combine with onions, lime juice, cilantro, jalapeno, salt, and pepper. Stir to mix all ingredients well. Refrigerate the salsa if not using it shortly before making the frittata.
  • Create the chips: Slice the pile of tortillas into six wedges. Arrange the wedges on a baking sheet, sprinkle with a touch of salt, then bake for 10 minutes until crispy. Take the chips out of the oven while keeping it on.
  • Prepare the frittata by heating olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs and stir with a plastic spatula for the first minute, then gently push the frittata to one side of the pan to allow any uncooked egg to run underneath.
  • Season the frittata with salt, pepper, and shredded Jack cheese once it is no longer runny but still moist.
  • Arrange the poblano strips in a star shape over the cheese. Bake the frittata for 3 to 4 minutes until it's just set. Add tortilla chips around the edge of the frittata. Bring to the table, slice into wedges, and serve with salsa.

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