Blue Willow Special Recipe

Prepare ingredients

If chicken is not already shredded, shred warm cooked chicken into bite-sized pieces. Roast, peel and chop hatch chiles if needed; remove seeds for milder heat. Dice tomato and (optional) onion. Measure and shred cheese. Bring eggs to room temperature for slightly creamier scramble.

Heat a nonstick or stainless steel skillet over medium heat. Add 1 tsp neutral oil or 1/2 tbsp butter. When shimmering, add the diced onion (if using) and sauté 1–2 minutes until translucent. Add the chopped hatch chiles and shredded chicken and cook 1–2 minutes until warmed through and fragrant. Stir in the diced tomato and cook 30–45 seconds to warm but not break down the tomato. Transfer mixture to a bowl and keep warm.

Crack the 3 large eggs into a bowl. Add 2 tablespoons milk or cream, 1 tsp salt and 1 tsp pepper. Whisk briskly until uniform and slightly frothy.

Wipe the skillet clean if desired and return to medium-low heat. Add 1 tablespoon butter and allow to melt, swirling to coat. Pour the egg mixture into the skillet.

Let eggs sit undisturbed for 10–15 seconds until they just begin to set at the edges. With a spatula, gently push eggs from the edges toward the center in slow folding motions, forming large, soft curds. Keep the heat low to avoid overcooking. When eggs are about halfway set but still glossy and slightly runny, add the warmed chicken/hatch chile/tomato mixture evenly over the eggs, and sprinkle the shredded cheese on top.

Continue folding gently until eggs are fully set but still soft and moist and cheese is melted, about 30–60 seconds more. Remove skillet from heat immediately to prevent rubbery eggs.

Slide the scrambled eggs with chicken, chiles and cheese onto a warm plate. Add 3 tablespoons salsa either spooned on the side or drizzled over the top. Dollop 2 tablespoons sour cream on the side or directly on the eggs. Sprinkle chopped cilantro if using.

Adjust seasoning with additional salt and pepper to taste and serve immediately.