PREP: 25 minutes BAKE: 15 minutes STAND: 5 minutes OVEN: 450°F MAKES 4 servings
- 2 large fresh poblano chile peppers,* Anaheim chile peppers,* or green sweet peppers
- 1 cup shredded reduced-fat Mexican cheese blend (4 ounces)
- 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped*
- 11⁄2 cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
- 1⁄3 cup milk
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon cayenne pepper
- Pico de gallo, picante sauce, and/or light sour cream (optional)
1 Preheat oven to 450°F. Generously grease two 14- to 16-ounce baking dishes or four 8- to 10-ounce au gratin dishes; set aside. Halve peppers lengthwise; remove seeds and membranes. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place pepper halves, cut sides up, in the prepared dishes. Top with cheese and chopped jalapeño pepper(s).
2 In a medium bowl combine egg and milk. Beat in flour, baking powder, and cayenne pepper until smooth. Pour egg mixture evenly over peppers and cheese.
3 Bake, uncovered, about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving. If desired, serve with pico de gallo, picante sauce, and/or sour cream. If using the 14- to 16-ounce dishes, each dish will serve two.
PER SERVING: 206 cal., 6 g total fat (4 g sat. fat), 17 mg chol., 470 mg sodium, 17 g carb., 1 g fiber, 19 g pro.
*tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
