Baked stuffed chiles are one of the most popular dishes of Mexican cuisine, especially in Puebla, where they come from. Initially the poblano peppers were stuffed with a meat hash, but then the version was generalized with regional cheeses, which are then wrapped in beaten and fried eggs.

My grandmother did not easily find this type of chili in El Salvador, so occasionally she made them with peppers, which seemed delicious to me.

As you can see, this recipe for baked stuffed peppers can be the basis of countless delicious and easy-to-make dishes, because we can always be very creative in the kitchen to use the ingredients we have on hand.


8 poblano peppers
1 tablespoon oil
1/2 onion, sliced
2 cups mushrooms, sliced
2 jalapeños, chopped (optional)
Salt and pepper to taste
2 cups grated Marble Jack cheese
1 can of corn, drained
2 tablespoons chopped cilantro
4 slices of sliced ​​bread, diced
5 eggs
3/4 cup whole milk


    Preheat the oven to 350 ° F.
Roast the peppers on the flame of the stove, and turn them occasionally so that they do not burn. Then place them in a bag or in a container with a lid. Close them well so that the peel easily detaches with steam. When they cool, rub them with your fingers to peel them, cut them along with a thin knife and remove the seeds and veins from the peppers. Reservation.
In a pan heat the oil and fry the onion until it has a golden color. Add the mushrooms, stirring occasionally. Add the chopped jalapeños and pepper to taste. Reservation.
At the bottom of a rectangular or square pyrex type font, accommodate a layer with half of the peppers. Then the mixture of onions and mushrooms, half the cheese, corn, cilantro and chopped bread.
On top of this put another layer of peppers. In a bowl combine the eggs with the milk, and pepper. Pour over the chiles and finish with the rest of the cheese.
 Bake for 50 minutes. Let stand approximately 15 minutes before serving. Serve and enjoy.

Expert Advice

    If you want the slices to come out perfect, completely cool this preparation before cutting it.
    For a different flavor, substitute Monterey Jack with cheddar cheese.