Brunch of Champions: Scrambled Egg Stuffed Poblano Chiles with Spicy Cheese Sauce

Each Sunday, my husband makes a delicious frittata using the week's leftover vegetables. It's definitely one of my favorite brunch dishes, and part of the fun is that I just sit back and sip a mimosa or pomegranate & prosecco while Poppa chops, preps, and cooks it up.  
We are creatures of habit to be sure, but a couple of extra poblano peppers and some leftover habanero jack cheese gave us a good reason to forego the frittata for once and create a spicy, satisfying - and super-easy - brunch.

Scrambled Egg Stuffed Poblano Chiles with Spicy Cheese Sauce  

• 2 medium poblano chiles 
• 4 free range eggs 
• a couple of "blops" of half-and-half 
• 1/2 cup shredded habanero jack cheese 
• 1/2 cup shredded extra sharp white cheddar 
• salt and pepper, to taste  

First roast the chiles and remove the skins, as I describe here. Make a slit in the poblanos and remove the seeds. Keep the chiles warm in a 200 degree oven.
Scramble your eggs however you like them best. 
Meanwhile, on very low heat, melt the cheese, stirring constantly, along with a little bit of half and half (you could use milk, but not too much because you don't want to make the sauce too thin). Now just fill each poblano with egg and top with the cheese sauce.  

It's that simple! Serve it up with some warm jalapeno cornbread and you've got a simple, flavorful brunch. This is a new favorite of mine, and it's definitely going in the Sunday rotation!