Type what you have

Ingredients

• ✓ baking powder
• almond flour
• coconut flour
• xanthan gum
• salt
• apple cider vinegar
• egg
• water
• cooking spray

Instructions

1. 1 Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
2. 2 Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
3. 3 Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
4. 4 Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

By Fioa

Ingredients

• ✓ baking powder
• corn kernel
• habanero pepper
• egg
• water
• honey
• all-purpose flour
• butter
• cornmeal
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Ingredients

• ✓ baking powder
• cornmeal
• salt

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• milk

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

By katiewhite506

Ingredients

• ✓ baking powder
• spelt flour
• salt
• butter
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 Whisk flour, baking powder, and salt together in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Turn dough out onto a floured surface; pat until about 1-inch thick. Cut into biscuits and place on a baking sheet.
3. 3 Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes.

By Joy

Ingredients

• ✓ baking powder
• carrot
• margarine
• egg
• brown sugar
• flour
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
3. 3 Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
4. 4 Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
5. 5 Bake, uncovered, in the preheated oven for 1 hour, or until firm.

By Deanna

Ingredients

• ✓ baking powder
• all-purpose flour
• whole wheat pastry flour
• rolled oat
• white sugar
• baking soda
• kosher salt
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Ingredients

• ✓ baking powder
• cottage cheese
• egg yolk
• salt
• all-purpose flour
• water
• vegetable oil

Instructions

1. 1 Combine cottage cheese, egg yolks, and 3/4 teaspoon salt in a medium bowl; set aside.
2. 2 Whisk flour, remaining 1 teaspoon salt, and baking powder together in a separate bowl. Add cold water and oil; mix or knead into a smooth dough.
3. 3 Roll dough out on a lightly floured surface; cut into 3-inch circles using a glass, can, or cookie cutter. Place a spoonful of cottage cheese filling onto each circle. Fold in half and pinch edges together to seal.
4. 4 Bring a large pot of lightly salted water to a boil. Carefully drop pierogies into water; cook until they float, 3 to 4 minutes. Remove from water with a slotted spoon; place on a cooling rack set over a baking sheet to drain.

By BRIDY

Ingredients

• ✓ baking powder
• all-purpose flour
• baking soda
• salt
• sesame oil
• soy sauce
• club soda

Instructions

1. 1 Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

By Tukaussey

Ingredients

• ✓ baking powder
• white sugar
• all-purpose flour
• oat
• butter
• applesauce
• white sugar
• egg
• lemon zest
• lemon juice
• sour cream
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
2. 2 Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
3. 3 Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
4. 4 Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
5. 5 Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ baking powder
• cornmeal
• all-purpose flour
• white sugar
• salt
• egg
• canola oil
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners.
2. 2 Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl, mix together
3. 3 Add egg, oil, and milk; stir gently to combine.
4. 4 Spoon batter into prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 to 20 minutes.
6. 6 Enjoy!

By Doug Matthews

Ingredients

• ✓ baking powder
• oil
• summer squash
• onion
• all-purpose flour
• corn muffin mix
• egg
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ baking powder
• all-purpose flour
• white sugar
• salt
• baking soda
• cheddar cheese
• yogurt
• egg
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup jumbo muffin tin.
3. 3 Whisk flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl. Stir in Cheddar.
4. 4 Add yogurt, eggs, and melted butter; stir just until the dry ingredients are moistened. Spoon into the prepared muffin cups.
5. 5 Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

By Whitney Carson

Ingredients

• ✓ baking powder
• sweet onion
• oil
• all-purpose flour
• salt
• milk
• egg
• bread crumb
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ baking powder
• oil
• all-purpose flour
• cornflake cereal
• salt
• black pepper
• white sugar
• milk
• green tomato

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ baking powder
• flour
• egg
• vegetable oil
• zucchini
• onion
• salt
• pepper
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder together into a bowl. Mix in eggs and oil, then stir in zucchini and onion. Season with salt and pepper.
3. 3 Pour mixture into the prepared baking dish. Sprinkle with paprika and garnish with parsley.
4. 4 Bake in the preheated oven for 1 hour.

By SARINAW

Ingredients

• ✓ baking powder
• all-purpose flour
• sugar
• cornmeal
• salt
• milk
• plantain
• corn oil
• egg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
2. 2 Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

By Pixelsicle

Ingredients

• ✓ baking powder
• zucchini
• egg
• green onion
• all-purpose flour
• parmesan cheese
• salt
• oregano
• vegetable oil
• sour cream

Instructions

1. 1 Gather the ingredients.
2. 2 Blot grated zucchini with paper towels to remove moisture.
3. 3 Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.
4. 4 Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side.
5. 5 Drain zucchini pancakes on a paper towel-lined plate; serve warm.

By Suefood

Ingredients

• ✓ baking powder
• all-purpose flour
• cheddar cheese
• salt
• garlic powder
• milk
• butter
• egg
• butter
• parsley
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line a baking sheet with parchment paper.
2. 2 Whisk flour, Cheddar cheese, baking powder, salt, and garlic powder together in a bowl.
3. 3 Combine milk, ⅓ cup softened butter pieces, and egg in a separate bowl; stir into flour mixture until just combined and chunky, being very careful not to overmix.
4. 4 Drop batter by tablespoonfuls onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 minutes.
6. 6 Meanwhile, stir 2 tablespoons melted butter, parsley, and garlic powder together in a small bowl; brush over top biscuits.
7. 7 Return biscuits to the oven; continue baking until golden brown, about 5 minutes more. Serve warm.

By cookingmaniac

Ingredients

• ✓ baking powder
• all-purpose flour
• baking soda
• salt
• sugar
• milk
• egg
• white bread
• bacon
• sauerkraut
• caraway seed
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.
2. 2 Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.
3. 3 Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.
4. 4 Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.
5. 5 Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.
6. 6 Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.
7. 7 Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.

By Allrecipes Member

Ingredients

• ✓ baking powder
• coconut
• walnut
• zucchini
• vanilla extract
• applesauce
• vegetable oil
• egg
• banana
• sugar
• brown sugar
• nutmeg
• salt
• baking soda
• cinnamon
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• water
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• shortening
• water

Instructions

1. 1 In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2. 2 Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3. 3 Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4. 4 Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

By teresa

Ingredients

• ✓ baking powder
• anaheim chile pepper
• queso asadero
• egg
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• lard
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
3. 3 Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
4. 4 Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
5. 5 Serve and enjoy!

By LaDonna

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• shortening
• lard
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ baking powder
• all-purpose flour
• shortening
• salt
• water
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ baking powder
• masa harina
• water
• salt
• all-purpose flour
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ baking powder
• egg
• all-purpose flour
• salt
• cottage cheese
• cheddar cheese
• green chile pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix eggs, flour, baking powder, and salt together in a large bowl. Stir in cottage cheese, Cheddar cheese, chile peppers, and melted butter. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes.
4. 4 Remove from the oven and allow to cool slightly before cutting and serving.

By Melanie

Ingredients

• ✓ baking powder
• poblano pepper
• egg
• all-purpose flour
• milk
• salt
• queso fresco
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher