Total Time
Prep 20 mins
Cook 15 mins

Great anytime--morning, noon or night! Posted for ZWT3.

Ingredients Nutrition


  1. Quarter the peppers and remove seeds, stems, and veins.
  2. Immerse peppers into boiling water for 3 minutes; drain.
  3. Invert peppers on paper towels to drain well.
  4. Place the peppers in a well-greased 2-quart square baking dish.
  5. Top with 1 cup of Pepper Jack cheese.
  6. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
  7. Beat until smooth with a rotary beater.
  8. Pour egg mixture over peppers and cheese.
  9. Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
  10. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
  11. If desired, serve with picante sauce and sour cream.
Most Helpful

4 5

This was very tasty! The only thing I didn't like was how my peppers' skin hardened - I'm not sure why this happened. I used anaheim peppers from our garden and followed the recipe, except I used vegan Daiya cheddar, powdered egg substitute, and plain soymilk. My boyfriend loved it but I couldn't get over the hard pepper skin pieces that kept getting stuck in my teeth...

5 5

Easy and so good! DH had another piece after dessert. I quadrupled this and made it with 14 anaheim chilis I had from the garden. I doubled the cheese on top and put it into the oven for 5 minutes more to melt. I liked baking them, since it's a lot better than frying, which is so high calorie and such a production that I don't make them often. These I will make often. Thanks for sharing your recipe.

2 5

Easy to make, but I think the extra work to make the individual rellenos and to bake and peel the poblanos is worth it. Boiling them results in a canned-chile texture, and the egg doesn't stick to the chiles.