POBLANO CHILE STUFFED WITH EGG N CHEESE
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.
Provided by Ambervim
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 202.6, Fat 10.3, SaturatedFat 4.7, Cholesterol 200.8, Sodium 697, Carbohydrate 15.1, Fiber 1.6, Sugar 3.4, Protein 12.6
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