Recipe by Ambervim
I created this on the fly when I had a lone poblano chile that was begging to be eaten. It turned out GREAT! Easy to make just one or scale it to the people you are serving. The stuffing becomes this fluffy, smooth, tasty wonder. I like to cook it with it's hat and serve it that way.
- 1 poblano chile, top cut off and seeded
- 1 egg
- 2 tablespoons panko breadcrumbs (or other fine breadcrumbs)
- 2 tablespoons cheddar cheese, grated (choose another cheese if you like)
- 1⁄4 teaspoon cayenne pepper (more if you like it spicy or even use a different spice and make it your own)
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 350°F.
- In a small bowl, whip the egg with a fork til evenly mixed.
- Add the panko, cheese and spices and mix.
- Stuff the poblano. I find it easy if I stand it up in a glass.
- Prop the poblano up in a ramekin or other vessel you can place in the oven -- muffin tins if you are making a bunch. Place that on a baking sheet to catch any expansion drips.
- Put the top on top and bake for 20 minutes.
- Check to be sure all the egg is cooked by inserting a knife in the lower half of the poblano. If any liquid comes out, bake for a few more minutes.
- When done, the egg will all be set and fluffy and the poblano will be cooked but still have a little fresh tooth to it.
- Serve with a nice sharp knife.