2 Poblano Peppers, steamed till soft, slit on one side and seeded
1/3 cup cream cheese
2/3 cup grated aged cheddar
1/3 tsp salt
Black pepper to taste
Mix cheeses and S&P together, stuff into the poblanos.
In a small bowl whisk together 1 egg, 1/3 cup flour and black pepper. In small, lightly greased skillet, pour ½ of the batter and cook until set. Remove to baking dish, place one stuffed poblano on one edge of egg pancake and roll up. Make second egg pancake, repaet with second poblano.
Foil pan and bake 15 minutes.
Serve with your favorite Tomatillo sauce, Enchilada sauce or Green chili, topping with cheese.
1/3 cup cream cheese
2/3 cup grated aged cheddar
1/3 tsp salt
Black pepper to taste
Mix cheeses and S&P together, stuff into the poblanos.
In a small bowl whisk together 1 egg, 1/3 cup flour and black pepper. In small, lightly greased skillet, pour ½ of the batter and cook until set. Remove to baking dish, place one stuffed poblano on one edge of egg pancake and roll up. Make second egg pancake, repaet with second poblano.
Foil pan and bake 15 minutes.
Serve with your favorite Tomatillo sauce, Enchilada sauce or Green chili, topping with cheese.
I do it all the time, its really delicious and easy. Just one thing, they are called Chiles Rellenos, not Rellanos. 
