2 large poblano or green sweet peppers\r\n1 cup shredded Monterey Jack cheese with jalapeno peppers\r\n3 beaten eggs\r\n1/4 cup milk\r\n1/3 cup all purpose flour\r\n1/2 teaspoon baking powder\r\n1/4 teaspoon ground red pepper\r\n1/8 teaspoon salt\r\n3/4 cup shredded cheddar cheese\r\n1 cup picante sauce\r\n1/4 cup sour cream\r\n\r\nQuarter the peppers and clean them out. Immerse peppers into boiling water for 3 minutes then drain and invert on paper towels to dry drain well. Place half of the peppers in a well greased casserole dish. Top with half of the shredded Monterey Jack cheese. Repeat layers.\r\n\r\nIn a medium mixing bowl mix eggs and milk, then add flour, baking powder, red pepper, and salt. Beat until smooth then pour egg mixture over peppers.\r\n\r\nBake uncovered at 450 degrees for 15 minutes or until set. Sprinkle with shredded cheddar cheese and let stand for 5 minutes or until the cheese melts. Serve with picante sauce and sour cream.

:twisted: (with smoke coming out of my ears!) :lol: I made some last night and it kept me warm all over all night! :lol: \r\n\r\nThanks for the recipe!\r\n\r\nHairy1

I am with Hairy1 on this one... nice and hot... and ooopppsss.... some jalapenos fell into mine by mistake.... Smoken!

You guys are nuts! :lol: Jalapeno falls into the recipe :shock: .. too funny :lol: I made mine sans Jalapeno and it was just fine! Great Post Benz4me! Keep it up! \r\n\r\nSarah-Anne