Baked Chiles Rellenos

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

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 257 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon baking powder
• 4 large eggs
• ⅓ cup milk
• ½ cup all-purpose flour
• 1 (8 ounce) package shredded Cheddar cheese
• 8 medium poblano peppers
• 1 (12 ounce) package queso fresco

Recipe Instructions

Step 1

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

Step 2

Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).

Step 3

While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.

Step 4

Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.

Step 5

Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.

Step 6

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