6 medium poblano peppers
12 slices Bergeron cheese, 3 x 1 inches
1/4 C sugar
2 1/4 C flour
1 T baking powder
1/2 t baking soda
1/2 t salt
2 C whole milk
1/3 C olive oil
Grill poblano peppers on the grill on high, turning a few times until charred and the skin starts to peel. About 15 min.
Put peppers in a bowl, cover with plastic.
Peel the peppers after 20 min.
Cut in half lengthwise, remove the seeds, stuff each half with a piece of cheese.
Set the Grill on the Griddle function and turn it to 400F.
Beat eggs and sugar until fluffy.
Mix in the remaining ingredients.
Pour 1 C of the batter onto the center of the lower plate.
Quickly spread with spatula and top with a half of stuffed poblano.
Grill 3 min for light brown.
This makes 12.
Match made in Heaven:
Some butter, or pair them up with some chicken wings or try these instead of buns for your sandwich or a mexi-burger!