Recipe By: Sara Moulton (Food TV)
Serving Size: 6
4 fresh poblano chiles, or 6 fresh Anaheim chiles
Preheat oven to 350 degrees; oil a 9-inch pie plate.
Roast, peel, seed and dice the fresh chiles, and set aside.
In a medium bowl, whisk together flour, salt and baking powder; set aside.
In a separate bowl, beat eggs thoroughly until doubled and fluffy. To the eggs, add melted butter, the flour mixture and the cheeses; beat well. Stir in chiles. Pour mixture into prepared pie plate. Bake in the middle of the oven until top is puffy and golden, 30-35 minutes.
Serve cheese puff immediately (it will fall slightly) with salsa.
Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved