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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great anytime-morning, noon or night. Ingredients:
2 large fresh poblano chiles or 2 large fresh anaheim chilies or 2 large green sweet peppers |
1 cup shredded monterey jack pepper cheese |
3 beaten eggs |
1/4 cup milk |
1/3 cup flour |
1/2 teaspoon baking powder |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
1/2 cup mexican blend cheese (2 ounces) |
picante sauce (optional) |
sour cream (optional) |
Directions:
1. Quarter the peppers and remove seeds, stems, and veins.
2. Immerse peppers into boiling water for 3 minutes; drain.
3. Invert peppers on paper towels to drain well.
4. Place the peppers in a well-greased 2-quart square baking dish.
5. Top with 1 cup of Pepper Jack cheese.
6. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
7. Beat until smooth with a rotary beater.
8. Pour egg mixture over peppers and cheese.
9. Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
10. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
11. If desired, serve with picante sauce and sour cream.
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