Poblano and Corn Omelette

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Took a little Rest and Recreation( R&R ) to Baja’s wine country to celebrate the 50th anniversary of our great friends Pat and Jim Moore.  They wanted to get away from the cold February weather of St. Louis, MO and the good lord rewarded us with beautiful weather on this trip.  We stayed at the lovely Quinta Arratz ; its located in San Antonio de las Minas, one of the villages in the Valle de Guadalupe.  The Quinta sits among oak groves adjacent to the river and has grand outdoor spaces.

The proprietor, Victor Carrillo, and chef Luciano Gonzales, have designed a magical menu for the Quinta’s restaurant.  The food designed by Victor and his chef Luciano reflects the spirit of the new regional food labeled – “Baja Mediterranean Cuisine (BajaMed)”.  Baja has a mediterranean climate and abounds in seafood and fresh local food ingredients. BajaMed is based on traditional recipes prepared with non-traditional  combinations of local ingredients using modern culinary techniques. It’s fusion of terra and seafood developed by a cadre of young chefs from Tijuana and south along the Baja coast.

The idea for this recipe comes from Quinta Arratz. This is my attempt to replicate their lovely omelette.  Let’s get started.

 

 

Ingredients for Poblano Filling 

Makes 2 cups for 4 omelettes

3 large poblano peppers, roasted and julienne cut in 2 inch strips

Save 1/3 cup of poblanos for sauce

1/2 cup white onion thinly sliced

1 clove garlic minced

1 tablespoon extra virgin olive oil

3 ounces Monterey Jack cheese, shredded

1 tablespoon half and half milk

Salt and pepper

Ingredients for Poblano Sauce

1 cup half&half

1/3 cup roasted poblano strips

6 sprigs cilantro

Salt and pepper

Ingredients for 1 Omelette

2 eggs whipped

1 teaspoon half&half

½ cup chile poblano-cheese filling

¼  cup non-GMO corn kernels cooked in butter 3-4 minutes

Fresh cilantro or parsley for garnish

Salt and pepper

Preparation Poblano Filling

Rinse the chiles and place them on a baking tray then set the tray 6 to 10 inches under the broiler flame.  Roast for 5-6 minutes until the chile is uniformly blistered, rotate and broil all the remaining sides for 4-6 minutes or until all sides are uniformly blistered.  Remove from the oven and cool for a few minutes then place them in a plastic bag so they can steam and soften. When cool enough to handle, peel off the skin.   Remove stems, seeds and julienne into 2 inch thin strips. Set aside.

 

 

In a 10 inch sauté pan, heat 1 tablespoon of olive oil to the smoking point and brown and sauté the onions 5 minutes or until soft then lightly salt and pepper.  Add the garlic and sauté for 30 seconds, add the poblano strips and sauté them for 3 minutes. Taste for salt. Add cheese and half&half milk. Heat the mixture until cheese melts.  Keep warm.

 

 

 

Preparation Poblano Sauce

Using a food blender liquify 1 cup the half & half with 1/3 cup roasted poblano chile strip

 

Preparation for 1 Omelette

Use an omelette recipe of your choice

Use ½ cup poblano filling per omelette.

Top omelette with ¼ cup kernels of corn

Garnish with cilantro or parsley

Serve on a bed of poblano sauce

 

 

Buen Provecho

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