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1
Bring the milk to a slow boil in medium saucepan over medium heat.
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2
Gently boil until reduced to about 1 cup, stirring frequently, about 5 minutes (or a bit longer).
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3
Whisk in the cheese.
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4
Let cheese melt slowly.
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5
Season to taste with salt and pepper.
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6
Char the poplano chiles over flame or under the broiler until blackened.
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7
Enclose in a plastic bag for 10 minutes.
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8
(No longer than 10 minutes, don't let them steam and turn to mush.)
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9
Peel the chiles, leaving the stem intact.
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10
Cut a slit lengthwise down the side of each chile; gently remove the seeds.
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11
Keep the chiles warm while cooking the eggs.
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12
A toaster oven on low heat is perfect for this.
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13
Cook the bacon in a large skillet over medium-high heat until brown and crisp.
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14
Remove bacon with a slotted spoon and drain on paper towels.
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15
Drain off the drippings from the skillet.
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16
Add butter to the skillet and melt over medium heat.
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17
Add eggs and stir gently until softly set, about 4 minutes.
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18
Mix in the bacon.
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19
Season with salt and pepper.
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20
Spoon eggs into chiles through the slit.
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21
Arrange 1 stuffed chile on each plate.
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22
Spoon warm sauce over.
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23
Garnish with serrano pepper strips, cilantro, tortilla chips, sliced tomatoes.
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24
Serve the salsa on the side.
