Categories: Beef, Cheese/eggs, Mexican 
      Yield: 6 servings 
  
      1 tb Butter                              1    Chile poblano, cut in long 
      2    Eggs, beaten                             -thin strips 
      2 oz Carne asada, shredded             1/2    To 1 chile jalape¤o, minced 
    1/2 c  Onion, minced                            -(to taste; optional) 
  
  Melt the butter in a small skillet or omelet pan.  Saut‚ the onion until 
  transparent, then add the carne asada and cook for a couple of minutes. Add 
  the poblano strips and continue to saut‚ until the strips begin to soften. 
  Pour in the eggs and fold in the jalape¤o, and treat thereafter like 
  scrambled eggs.  Serve with salsa picante.