Poblano Chile Stuffed With Egg N Cheese

• 1 poblano chile, top cut off and seeded
• 1 egg
• 2 tablespoons panko breadcrumbs (or other fine breadcrumbs)
• 2 tablespoons cheddar cheese, grated (choose another cheese if you like)
• 1/4 teaspoon cayenne pepper (more if you like it spicy or even use a different spice and make it your own)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Preheat oven to 350u0b0F.
2. In a small bowl, whip the egg with a fork til evenly mixed.
3. Add the panko, cheese and spices and mix.
4. Stuff the poblano. I find it easy if I stand it up in a glass.
5. Prop the poblano up in a ramekin or other vessel you can place in the oven -- muffin tins if you are making a bunch. Place that on a baking sheet to catch any expansion drips.
6. Put the top on top and bake for 20 minutes.
7. Check to be sure all the egg is cooked by inserting a knife in the lower half of the poblano. If any liquid comes out, bake for a few more minutes.
8. When done, the egg will all be set and fluffy and the poblano will be cooked but still have a little fresh tooth to it.
9. Serve with a nice sharp knife.

poblano chile, egg, breadcrumbs, cheddar cheese, cayenne pepper, kosher salt, black pepper

Taken from www.food.com/recipe/poblano-chile-stuffed-with-egg-n-cheese-477107 (may not work)