- 4 mild green chiles (Large, Poblano or Passila Pepper)
- 2 eggs (separated and white eggs beaten to soft peeks)
- enchilada sauce (Canned)
- 4 monterey jack cheese (1″x1/2″x3″ slices of)
- 1 cup jack (Shredded, /Cheddar Cheese)
- 1 cup vegetable oil
Jennifer K. 10 days ago
It just needed some ground beef. And maybe add some rice. Great recipe!
Leandra Corella 6 Feb 2018
Messy but wonderful!
Amanda Rouse 4 Oct 2017
This was excellent! I cut a pretty large slit in the peppers, along the whole length to remove all the seeds, so I had a little difficulty keeping the cheese inside when turning the peppers in the oil. However, I kept the heat up and used the thick egg batter to help seal it in, for the most part. The only thing I would change is that the enchilada sauce was too spicy for my family. Next time I'll need to look for another, milder sauce or use only a small spoonful of sauce on each pepper. Prep note: If you are sensitive to spice or are cutting up a large number of peppers, don't forget to wear gloves! Update: I made this again with my peppers for this year, but I used a mild green enchilada sauce and I liked it even more! Both sauces are great, though. Last year I froze the baked peppers in vacuum sealed single servings and enjoyed them all winter long. They reheated great in the oven, or even in the microwave if I was short on time . I have just frozen my first batch this year, but I’m still collecting peppers, so I’ll likely make another batch.