• 4servings
  • 40minutes
  • 349calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 4 poblano peppers (about 4 inches long), halved lengthwise and seeded

  3. 8 large eggs

  4. 1 cup shredded cheddar cheese

  5. 1/2 cup diced ham or smoked turkey

  6. 1/2 cup prepared salsa (mild, medium or hot)

  7. Salt and ground black pepper

  8. 3 tablespoons grated parmesan cheese

  9. 3 tablespoons Panko bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F.

  2. Coat a shallow roasting pan with cooking spray. Arrange poblano peppers in roasting pan, skin-side down (arrange peppers snugly in pan, so they dont tip over). In a medium bowl, whisk the eggs until lightly beaten. Stir in cheddar cheese, ham and salsa. Add ½ teaspoon each salt and black pepper. Spoon egg mixture into poblano peppers, filling almost to the top. In a small bowl, combine parmesan cheese and bread crumbs. Sprinkle mixture over egg mixture. Bake 25 to 30 minutes, until eggs are set and top is golden brown.


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