4 Serves
45 Mins
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered, then peel off the skins, make a slit in each pepper, and carefully remove the seeds.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
574 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
627 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
10 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Place the prepared poblano peppers in an oven preheated to 93°C to keep them warm while you prepare the rest of the meal.
In a frying pan, scramble the eggs until they are cooked to your desired consistency.
In a saucepan over very low heat, melt the white cheese and Parmesan cheese, stirring in a small amount of half and half or milk until you achieve a smooth, creamy sauce consistency.
Carefully fill each warm poblano pepper with the scrambled eggs and drizzle the prepared cheese sauce generously over the top before serving.
25
g95
g20
g
Yemeni
