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Roasted poblano pepper strips are rolled around jack cheese and baked in a light fluffy egg batter, to create a delicious twist on a classic dish.

We love football at this nest! I’m always searching for new “game day” finger food recipes! Something that is quick, easy, and scrumptious!

The other day I was craving Chile Rellenos! (Let’s be honest…I’m always craving Mexican food!) I got thinking about my Chile Relleno Casserole recipe. What if I did a little tweaking to that recipe, and made it in a muffin tin, creating a handheld appetizer? (Sometimes my foodie genius shocks even myself! Lol)

Not only is this a GREAT game day recipe, it is a wonderful make-ahead breakfast idea! They can be baked, cooled, and stored in a Ziploc bag in the refrigerator and heated up in the microwave for a quick breakfast, lunch, or dinner.

It’s also great for empty Nesters who need an easy meal for two! Just pop a few in the microwave, and you’ve got a delicious dinner in a matter of minutes!

Gather these ingredients

• 3 large poblano peppers, roasted, peeled, seeded, and each sliced into 4 strips.
• 6 ounces Pepper Jack Cheese, Monterey Jack Cheese, or Cheddar Cheese-cut into 12, 1-inch cubes
• 4 large eggs, beaten
• ½ cup all-purpose flour
• 1/3 cup milk
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup shredded cheddar cheese

Easiest Way to Roast Poblano Peppers

You can buy canned Anaheim peppers for this recipe if you’d like a shortcut. I prefer to use freshly roasted Poblano peppers. It’s easy to roast them, just takes a little time and effort, but the flavor can’t be beat!

Place 3 large poblano peppers on a non-stick baking sheet. Preheat the oven to broil. Place the peppers in the oven in the center of the rack in the center of your oven. You do not want the rack too high, or the peppers will burn.

Roast for 5–8 minutes, keeping a close eye on the peppers. The skin should begin to bubble and turn very dark brown, maybe even a little black. Turn the peppers over and roast the other side. Once done, place the peppers in a bowl of cold water. This helps the skin loosen.

Peel the skin from the peppers, carefully using a knife. Cut the tops off the peppers and remove the stem and seeds. Rinse each pepper to make sure all the seeds have been removed. (Seeds equal heat! We just want the flavor of the roasted peppers.) Cut each pepper open length wise and cut into 4 equal sections. Set aside.

Preparing peppers and egg batter for muffins

Preheat the oven to 350°(F). Spray a 12 cup muffin tin with non-stick cooking spray.

Roll a cube of cheese on one strip of roasted pepper. Place the stuffed pepper on the bottom, seam side down, in each prepared muffin cup.

In a medium-sized bowl, combine flour, baking powder, and salt. Whisk to combine the dry ingredients. Set aside.

In another medium-sized bowl, add 4 eggs and 1/3 cup of milk. Whisk together until well combined.

Add the dry ingredients and continue mixing until well incorporated. There will be small little lumps of flour. That is okay. You won’t even notice them after the bites are baked.

Place 1-2 tablespoons of grated cheese on top of each stuffed pepper.

Pour 3–4 tablespoons of the egg batter over each stuffed pepper.

Each muffin cup is half full. Don’t worry if the pepper is not covered. The batter will puff during baking and cover the pepper.

Baking Instructions

Place the muffin tin in a preheated 350°(F) oven. Bake for 20–25 minutes until golden brown and the egg batter has set.

Carefully remove from the oven and let cool 5 minutes before removing and placing on a serving dish.

Each bite is filled with cheesy goodness. The batter is light and fluffy, the pepper full of savory flavor.

Serve with a side of salsa, sour cream, and sliced avocado, or set up a condiment bar! You could include a few bottles of your favorite hot sauces too! Jalapeño slices, lime wedges, chopped cilantro, and guacamole are a few other topping ideas.

TIP: If serving at a party, top each muffin for a pretty presentation, and makes it easier to grab and devour.

Serve Chile Relleno Puff Muffins warm, straight from the oven, and watch as they disappear within moments. Each fluffy puffy muffin reveals a cheesy, mildly spicy poblano!

The leftovers can be stored in a Ziploc bag and stored in the refrigerator for 4–5 days. Reheat in the microwave on high for 30 seconds. BAM! You have a fast, easy meal in minutes.

They offer a tantalizing balance of comfort and zest. Perfect for any occasion, especially those Fall football games, these delectable muffins embody the essence of traditional flavors in a handheld form!

Great Breakfast Recipes

• Easy Breakfast Pancake Chocolate Chip French Toast Bake
• Crescent Roll Holiday Breakfast Casserole
• Loaded Tater Tot Breakfast Casserole
• Country Skillet Breakfast Scrambled Casserole
• Make ahead breakfast burritos
• Bacon, Egg, and Potato Breakfast Skillet by “The Girl Who Ate Everything”

I love the regular casserole…but as a family of “two” most days at this Nest… I love the portion size of this recipe. One of my favorite new quick breakfasts!

Thanks for stopping by my Nest today! I hope you love this recipe as much as I do! Have a great week!

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