Ingredients
6 large poblano peppers (or Hatch green chiles)
2 cups shredded Monterey Jack or Oaxaca cheese
½ cup shredded cheddar (optional for extra flavor)
4 large eggs, separated
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup milk
Nonstick spray or oil for greasing
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Roast the poblano peppers under a broiler or over an open flame until the skins blister and char. Place them in a covered bowl or plastic bag for 10 minutes to steam, then peel off the skins gently. Make a small slit and remove seeds carefully.
Stuff each pepper with shredded cheese and place in the prepared baking dish.
In a bowl, beat egg yolks with milk, flour, baking powder, salt, and pepper until smooth.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the yolk mixture to keep it light and airy.
Pour the egg batter evenly over the stuffed peppers.
Bake for 25–30 minutes until puffed and lightly golden on top.
Let rest a few minutes before serving. Spoon warm enchilada sauce over the top if desired and garnish with fresh cilantro.