Have all the filling ingredients prepped and ready to go before you start making omelettes.

How to roast the poblano peppers:  Place a comal over medium to medium-high heat. Roast the poblanos until charred and blackened all around. Do about half a pepper per person and an extra one for our creamy poblano sauce. When ready transfer them into a bowl. Cover with plastic wrap and allow them to sweat, about 10 minutes. Peel the skin off, remove seeds and stem. Reserve the one for the sauce. And, small dice the remainder. (You can prep this a day before, and store in the fridge) 

Creamy poblano sauce: in a blender combine all of the ingredients and process until completely smooth. Transfer onto a bowl and enjoy.

How to make the omelettes: you will need an 8.5 inch non-stick pan. Start by cooking the filling. Place the pan over medium heat. Drizzle the oil. And, add your desired amount of bell pepper, onion, and protein (chicken sausage or dry beef.) Stir and let the protein get nice and hot. If using the dry beef, let it slightly crisp up. As for the veggies, allow them slightly soften. Right before they look done, add the roasted poblano peppers, and get them nice and hot as well. Transfer on to a separate dish and carefully wipe the pan clean. 

In a small bowl, beat together the eggs, salt and back pepper until well combined and foamy. Turn the heat to medium, drizzle in the oil, and melt the butter (don’t let the butter brown.) As soon as it melts and begins to bubble, pour in the egg. Immediately reduce the heat to low. 

Using a spatula pull the cooked egg towards the center. Move the pan around to fill the empty spaces and ensure a round shape. Repeat this step until the center is nearly set. Once the omelette can easily move around, slide a non-stick spatula underneath and flip. Immediately, turn off the heat. Sprinkle the cheese to half of the omelette. Also, add the cooked filling. Fold in half and transfer onto a plate. Sprinkle with chopped cilantro and enjoy with the creamy poblano sauce.