Ingredients
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4 poblano chiles or 4 anaheim chilies, halved lengthwise
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4 ounces colby cheese or 4 ounces cheddar cheese
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3 large eggs
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2 large egg whites
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1/2 cup all-purpose flour
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1/2 teaspoon dried cilantro or 1/2 teaspoon dried parsley
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1/2 teaspoon baking powder
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1/8 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/3 cup shredded colby cheese or 1/3 cup cheddar cheese
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1/2 cup picante sauce
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1/2 cup 1% low-fat milk
Instructions
- Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish.
- In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces.
- Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce.