Easy Poblano Cornbread Cups
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
I small jar of chopped chiles
1/3 cup of shredded cheddar, divided in half
4 poblano peppers
Beat egg and add milk. Mix. Add other ingredients and mix. Save the other half of cheese. Cut poblano peppers lengthwise. Keep the stems to hold in the cornbread mix.
Scoop the cornbread mix into the peppers, leaving a little room to rise.
Bake 450 for 20-25 minutes until lightly brown. Remove, turn off oven, quickly sprinkle tops with cheese, return to oven to melt.