Scrambled Egg and Green Chile Tacos

This is a nice variation for Tacos.   Using eggs makes this dish great for a meal for one or for a group.  You could go pretty simple and use your favorite salsa with cheese to come up with a Heuvos Rancheros wrap.

I like using Poblano chiles in many dishes instead of bell peppers.   They have a nice smokey, chile flavor with a bit of heat.   Milder than jalepenos. 
www.nytimes.com By Martha Rose Shulman, April 19, 2010

1 pound poblano chiles (3 large or 4 medium)
1 tablespoon extra virgin olive oil
1/3 cup finely chopped onion, preferably white onion
6 large eggs
1 tablespoon milk
Salt to taste
8 corn tortillas
1 to 2 ounces Mexican queso fresco (optional)

1. Roast the chiles. Light a gas burner, and place the peppers directly over the flame. As soon as one section has blackened, turn, using tongs, to expose another section to the flame. Continue to turn until the peppers are blackened all over. Alternatively, roast under a broiler. Preheat the broiler. Cover a baking sheet with foil, and place the peppers on top. Place under the broiler as close to the heat as possible, until charred on one side, about three or four minutes (the timing will vary depending on your stove). Turn and continue to grill, turning every three minutes or so until uniformly charred. Place in a bowl, and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, remove the seeds and membranes, and cut in thin strips. Cut the strips into 1-inch lengths.

2. Heat the tortillas. Fill the bottom of a steamer with 1/2 inch of water, and bring to a boil. Meanwhile, wrap the tortillas in a heavy kitchen towel, and place in the steamer basket above the boiling water. Cover and steam one minute, then turn off the heat; do not uncover. Let stand for 15 minutes while you cook the eggs.

3. Whisk the eggs in a bowl, then whisk in the milk and add salt to taste. Heat the oil in a medium-sized, heavy, nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender, about five minutes. Stir in the eggs. Stir until the eggs just begin to form curds, and add the chiles. Continue to stir over medium heat until the eggs have set, which shouldn’t take more than five minutes. Remove from the heat. Taste and adjust salt.

4. Pass the hot tortillas, and top each one with a generous spoonful of the egg and poblano mixture. Sprinkle on a little queso fresco if desired, fold the tortillas over the filling and enjoy.

Yield: Eight tacos, serving four.

Advance preparation: The roasted peppers will keep for several days in the refrigerator.