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–+ servings

Chile Relleno Muffin Bites

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 281 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°(F) and spray a 12 cup muffin tin with non-stick cooking spray.
  • Place a cube of cheese at the end of each poblano slice and roll the pepper around the cheese. Place the stuffed pepper slice, cut side down, on the bottom of each sprayed muffin cup.
  • Sprinkle the top of each stuffed pepper with 2 tablespoons of grated cheese.
  • In a medium-sized bowl, combine the eggs and milk. In another bowl, combine the flour, baking powder, and salt. Mix the dry ingredients together with a whisk to combine. Add the dry ingredients to the wet ingredients. Beat until smooth and well combined.
  • Add 3–4 tablespoons of egg batter to each muffin tin. Note the peppers will not be completely covered. Each tin should be half full of batter.
  • Bake in preheated 350°(F) for 20–25 minutes, until the egg is set, and the tops are golden brown. Remove from oven and let cool 5 minutes before serving.

Nutrition

Serving: 2gCalories: 281kcalCarbohydrates: 11gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 169mgSodium: 565mgFiber: 1gSugar: 2g
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