Directions

• Step 1
  Heat oven to broil.
• Step 2
  In 10” cast iron skillet, arrange peppers; broil in oven, turning occasionally, until skins blacken and blister.
• Step 3
  Move peppers to re-sealable plastic food storage bag; close bag and let sit 15 minutes to steam. Remove loose skin from peppers. Cut each pepper in half; remove seeds.
• Step 4
  Evenly divide cheese between pepper halves. Set aside.
• Step 5
  Turn oven to 425°F. Return skillet to oven to heat.
• Step 6
  Whisk together eggs, flour, milk and salt until well blended.
• Step 7
  Working quickly, remove hot pan from oven, brush bottom and sides with butter, add batter and top with stuffed peppers.
• Step 8
  Bake 14 to 16 minutes, until puffed and golden brown. Serve topped with salsa or pico de gallo.
• Step 9
  Refrigerate leftovers.