Baked Chiles Rellenos

Skip the frying and serve up these baked chiles rellenos for an easy, flavorful, more wholesome take on this Mexican main dish.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 257 Calories

Ingredients

• 4 large eggs
• 1 (8 ounce) package shredded Cheddar cheese
• 8 medium poblano peppers
• 1 (12 ounce) package queso fresco
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.33333334326744 cup milk

Recipe Instructions

Step 1

Set the oven to 350 degrees F (175 degrees C).

Step 2

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

Roast peppers on the top rack of the preheated oven until skins are charred, about 5 minutes per side. Remove from the oven and let sit until cool enough to handle, about 10 minutes.

Step 4

While the peppers are cooling, whisk flour, milk, eggs, baking powder, and salt together in a medium bowl until smooth.

Step 5

Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.

Step 6

Carefully peel waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.

Step 7

Spread about 1/4 cup milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle; place peppers into the baking dish in a single layer, with the seams facing down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.

Step 8

Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.