- Cooking spray
- 4 poblano peppers (about 4 inches long), halved lengthwise and seeded
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ cup diced ham or smoked turkey
- ½ cup prepared salsa (mild, medium or hot)
- Salt and ground black pepper
- 3 tablespoons grated parmesan cheese
- 3 tablespoons Panko bread crumbs
- Preheat oven to 375ºF.
- Coat a shallow roasting pan with cooking spray. Arrange poblano peppers in roasting pan, skin-side down (arrange peppers snugly in pan, so they don’t tip over). In a medium bowl, whisk the eggs until lightly beaten. Stir in cheddar cheese, ham and salsa. Add ½ teaspoon each salt and black pepper. Spoon egg mixture into poblano peppers, filling almost to the top. In a small bowl, combine parmesan cheese and bread crumbs. Sprinkle mixture over egg mixture. Bake 25 to 30 minutes, until eggs are set and top is golden brown.