A simplified single-serve version of chile relleno. Poblano peppers, beaten egg and cheese make these chile relleno cups fast and easy, yet delicious!
Fill each pepper with cubed cheese.
Pour a small amount of enchilada sauce in the bottom of each muffin cup. (You may have enchilada sauce leftover, that's ok you can use it to flavor Mexican-Rice side dish!)
Place 1 (or 2 if small) cheese-stuffed poblano peppers into each muffin cup space.
Gently pour the egg mixture over the peppers in each muffin cup, filling about 2/3 of the way.
Bake until the egg is set in the center and golden brown, about 30 - 40 minutes.
Note: The egg mixture will expand while in the oven, and partially collapse when you bring the dish out of the oven. This is normal.
Crumbled leftover meatloaf or leftover cooked & shredded chicken make the chile rellenos even more hearty.