I was just browsing through one of my favorite Mexican cookbooks, "Mexico—The Beautiful Cookbook", when I spotted a recipe for Omelette Con Queso Y Salsa De Poblano.
This is a richer, and more elegant version of the dish. Strangely, it's simpler than mine. Serves 1.
Paraphrased from the book:
It calls for 1/3 cup chopped chile poblano. (I'll assume it's roasted and peeled beforehand.)
1/3 cup thick cream (creme fraiche or Mexican crema.)
1/8 tsp freshly ground black pepper.
1 tbsp butter.
1/4 cup grated queso manchego* or Jack or medium cheddar cheese.)
*Note that Mexican queso manchego is not like the dry, sharp mature Manchego Español, but softer and very mild.
In a blender, puree the chiles with the cream. Add salt to taste and heat the sauce in a small an over medium heat. Set aside.
Add 1/2 tsp salt and the pepper to the eggs, and beat lightly.
Melt the butter in a small skillet. When it is hot, add the eggs. When the edge of the eggs can be lifted easily, place the cheese on one side, roll up and cook until the cheese begins to melt. If the eggs start to brown, lower the heat.
Place on a plate and cover with the chile cream.
Note: recipe can be tripled or quadrupled. The omelets can be made in advance, covered with the poblana sauce, and baked in a preheated (375F/190C oven.
I don't have an image of this simple but rich dish, but I can give you a photo of the bookcover.