6 poblano Chile peppers ▢8 ounces Monterey Jack cheese, shredded ▢3 eggs ▢¼ cup milk ▢⅔ cup cornmeal ▢½ teaspoon baking powder ▢½ teaspoon salt ▢½ teaspoon black pepper ▢toppings, if desired

Step : 1

Bring the Chile peppers to a blackened state on the exterior by broiling them in the oven.

Step : 2 

Steam the chilis inside a Ziploc bag for fifteen minutes.

Step : 3

450°F preheating of the oven is required. After removing the seeds and peeling the peppers' blackened skin, the chilis should be chopped into large segments.

Step : 4

Combine the eggs, milk, cornmeal, baking powder, salt, and black pepper in a medium basin.

Step : 5

Bake the chilies and cheese topped with the egg mixture for 15 to 20 minutes, or until the tops are lightly golden brown.

Step : 6

Serve promptly accompanied by your preferred salsa and additional toppings of your choosing.

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