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.  

Cheese Stuffed Poblano Chiles with Chipotle Sauce, Guacamole, and Salsa Verde

While  watching - and rooting for - Rick Bayless on Top Chef Masters, I developed a serious case of the hungries for some Mexican food. And when we got these adorable tomatillos from our CSA, I took it as a sign that I needed to make some salsa verde, pronto.  I wanted to try to make my salsa as authentic as possible, so it made sense to go with a Bayless recipe. I only made a couple of changes, as you'll see  - not because I thought I could improve on his recipe, but rather because of equipment failure and an ingredient confusion. But it still came out with a very distinctive, smoky taste. Delicious.

I more or less made up the chipotle sauce as I went along, and my husband made his always-yummy, simple, fresh guacamole. I'll admit there are a fair number of steps to this dish, but you can make the salsa verde and chipotle sauce ahead of time, and the results are more than worth a little extra effort!