cornbread muffins with roasted poblano chiles

makes 11
use cast iron muffin pan treated with Pam or olive oil spray
preheat oven to 400

3 roasted + peeled poblano (or other) chiles (7 oz total), chopped
1 bunch scallions, cleaned, chopped

1 c cornmeal
1 c flour
2 tsp baking powder
1 tsp baking soda

2 tb butter, melted
1/4 c honey
1/4 c sour cream (or crema mexicana)
1/2 c milk
2 eggs

1) prepare chiles + scallions

2) mix dry ingredients in large bowl

3) briskly whisk eggs into wet ingredients

4) add wet mixture + chiles + scallions to dry ingredients, mix

5) spoon batter into muffin pan

6) bake approx 30 minutes -- until inserted toothpick comes out clean

7) enjoy!

adding corn (fresh or canned) a good idea too
this is a combination of 2 recipes: one from epicurious
and one from Fannie Farmer (1941 edition)
 The Fannie Farmer Cookbook: Anniversary



We had a "perfect storm" of leftover chips from el Tarasco, an abundance of roasted chiles, and huge appetites. Not having been to Austin in a while, I Googled the recipe.
Found something close to what I wanted at Homesick Texan

here is my version:

Migas De Walgrove Manor por Dos


4 stale corn tortillas (or roasted on burner) (or already deepfried)
dollop of bacon grease (or canola oil)

1/2 md onion, chopped
2-4 garlic cloves, minced or mashed
3 roasted + peeled poblano (or hatch) chiles
salt to taste

4 eggs
1/4c milk

1c grated cheese (I use NY extra sharp cheddar)

fresh cilantro, chopped


1. In a medium iron skillet, heat up grease on medium-high, and place tortillas into pan one by one, cooking for a bit, turning once. Remove from pan, set aside. (If using already fried tortills, skip this step)
2. Add onions, garlic + peppers to the pan, and cook for a couple of minutes.
3. Add eggs + milk to pan and mix with fork immediately. Add salt, if desired.
4. Crumble tortillas into pan, stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add garnish.