Chris and I have been eating vegetarian dinners every other day for about a month and a half now. I love how much more cheaply we eat, how light the meals are, how much variety we have in our meals, and how creative I have to get to keep it that way!
I made this recipe tonight for the first time and we all raved about it. The original recipe can be found here, but I made enough alterations that I thought I'd post my own version, too.
1/2 pound fresh poblano peppers
1/2 pound fresh anaheim peppers
1 1/2 cup colby jack cheese
1/2 cup parmesan cheese
1/2 cup cheddar cheese
1/4 cup milk
1/3 cup wheat flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon chipotle pepper
1) Preheat oven to 450; grease a 2-quart baking dish and set aside.
2) Quarter peppers, then remove stems, seeds, and veins. Immerse in boiling water for 3 minutes, then drain and allow to dry a bit on paper towels.
3) Place peppers, cut side up, in the baking dish, and top with cheeses. It's okay to layer if you have too many peppers for the surface of your pan.
4) In medium bowl, mix remaining ingredients. Pour egg mixture over peppers.
5) Bake, uncovered for 15 minutes or until egg mixture is cooked through (test with a knife or toothpick.) Let stand for 5 minutes before serving with corn tortillas and a salad.
SO YUMMY. My word.