Stuffed Green Chilies with Red-Pepper Sauce

Serves 4 / Most of this recipe can be made ahead, but you might want to try it on a morning when you have plenty of time. Serve with warm flour tortillas and spicy tomato juice.

1. Place sauce ingredients in a blender and purée until smooth. Pour into a small pan and heat or place in a bowl and microwave until warm. (Sauce may be made ahead and refrigerated; warm before serving.)

2. Preheat broiler. Place chilies on a baking sheet. Broil, turning often, until skins split and turn black, 5-8 minutes. Place chilies in a paper bag for 10 minutes. Remove skins, slit down the middle to create a pocket, and remove seeds. Keep warm. (If making ahead, refrigerate chilies; warm in a nonstick skillet or in microwave before serving.)

3. Whisk eggs and milk in a small bowl. Heat oil in a nonstick skillet on medium-low heat. Add onions and sauté until opaque, about 3 minutes. Add diced canned chilies and eggs and scramble until eggs are soft-set. Season with salt and pepper and add goat cheese. Stuff whole chilies with egg mixture.

4. Pour 1/4 cup warmed red-pepper sauce on each plate. Place stuffed chilies on sauce. Garnish with avocado.