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Instructions |
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Raise the top rack of your oven and turn the broiler on. Lightly
coat the poblano peppers in oil and place on a baking sheet.
Broil for about 5 minutes a side, flipping 3 times to char each
side of the triangular shaped peppers. Remove from the oven
and place in a heat-proof bowl with plastic wrap sealed over the
top. Let sit for about 15 minutes to steam the skin and become
cool to the touch. Lower the oven rack and turn the temperature to 350°.
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While waiting for the peppers to cool, slice the cheese into small
rectangles and grate 1/2 of a cup. Prepare the batter by whisking
together the eggs, milk, flour, baking powder, and salt until
smooth.
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Once the peppers have cooled, hold them by their stems and
gently peel off their waxy skin. Pull off the stem and gently cut a
slit through one side of the pepper, taking care not to cut all the
way through. Using a spoon, gently scrape the membrane and
seeds from the poblano. (These are where the heat is and once
you remove these, there is just a delicious chili taste left, but if
you prefer spicy then you can leave some.)
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Lay the peppers flat and arrange a rectangle or two of the cheese
in the center. Wrap the roasted pepper around the cheese and
place seam side down in a small to medium sized greased
casserole dish. Pour the batter over the peppers. Sprinkle the remaining shredded
cheese over top. Pop in the oven for 30 minutes until the top is
golden.
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Originally Submitted
8/22/2011
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