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- 2 fresh poblano chile peppers, fresh anaheim chile peppers, or green sweet peppers (8 ounces)
- 1 cup shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (4 ounces)
- 3 beaten eggs
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (2 ounces)
- Picante sauce (optional)
- Dairy sour cream (optional)
1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.
2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.
- Prepare as above, except use reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or frozen egg product (thawed) for the eggs and fat-free milk for the milk.
- Nutrition Facts per serving: 207 calories, 9 g total fat (6 g sat. fat), 30 mg chol., 569 mg sodium, 15 g carbo., 1 g dietary fiber, 18 g pro.
- Daily Values: 25% vit. A, 213% vit. C, 38% calcium, 15% iron
- Exchanges: .5 starch, 1 vegetable, 2 Lean Meat
- Servings Per Recipe 4,
- cal. (kcal) 286,
- Fat, total (g) 18,
- chol. (mg) 206,
- sat. fat (g) 10,
- carb. (g) 14,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 18,
- vit. A (IU) 1263,
- vit. C (mg) 122,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 466,
- Potassium (mg) 241,
- calcium (mg) 384,
- iron (mg) 2,
- Vegetables () 1,
- Starch () 1,
- High-Fat Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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