Chile Relleno Skillet
Cheesy, spicy, savory oven pancakes topped with stuffed roasted poblano peppers - this savory dutch baby is the most delicious deconstructed Chile Relleño!
Servings: 4 servings
Calories: 360kcal
Equipment
Ingredients
- 2 poblano peppers halved
- 1 cup shredded cheese Monterey Jack or Cheddar
- ½ cup green chile sauce
- ¾ cup all-purpose flour
- ¾ cup milk
- 3 large eggs
- 1 teaspoon garlic salt
- Black pepper to taste
- 2 tablespoons butter
- Fresh cilantro for garnish
Instructions
- Char 4 poblano peppers over a gas flame or in the oven. Place in a bowl, cover to steam, then peel off the skins and remove seeds.
- Mix a cup of shredded cheese (like Monterey Jack or Cheddar) with ½ cup of green chile sauce. Stuff the peppers with this mixture.
- Whisk together ¾ cup all-purpose flour, ¾ cup milk, 3 large eggs, 1 teaspoon garlic salt, and a pinch of black pepper until smooth.
- Set your oven to 425°F (220°C).
- In a 10-inch cast-iron skillet, heat 2 tablespoons of butter over medium-high heat until melted. Pour the Dutch baby batter into the skillet, then carefully place the stuffed poblanos on top.
- Transfer the skillet to the oven. Bake for 20-25 minutes until the pancake is puffed and golden brown.
- Drizzle with additional green chile sauce and a sprinkle of fresh cilantro. Serve immediately for the best texture.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 27g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 849mg | Fiber: 2g | Sugar: 6g