Baked Stuffed Poblano Peppers with Cheese
Roasted poblano peppers filled with Monterey Jack, covered in an egg batter, and baked with cheddar until puffed and golden.
Equipment
- Baking dish 9 by 13 inch
- Mixing bowl
- Whisk
- Tongs
Ingredients
Main Ingredients
- 6 large poblano peppers roasted and peeled
- 2 cup shredded Monterey Jack cheese
- 4 large eggs
- ⅓ cup all purpose flour
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese for topping
- 1 cooking spray for greasing the dish
Instructions
Cooking
- Roast. Char the poblanos over a flame or under the broiler, then steam them covered for 10 minutes and peel.
- Stuff. Slit and seed the peppers, fill with Monterey Jack, and set seam side down in a greased 9 by 13 inch dish.
- Batter. Whisk the eggs until frothy, add the flour, milk, baking powder, salt, and pepper, and pour over the peppers.
- Top. Scatter the cheddar over the batter.
- Bake. Bake at 375 degrees F for 30 to 35 minutes until puffed, golden, and 160 F in the center, then cool briefly.
Notes
Substitutions: Use pepper jack or mozzarella in place of Monterey Jack.
Tips: Blot the peeled peppers dry so the batter stays thick.
Storage: Refrigerate for up to 3 days or freeze for 2 to 3 months, then reheat to 165 F. Nutrition does not include optional toppings.