Healthier Baked Chiles Rellenos

I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 191 Calories

Ingredients

• 1 teaspoon salt
• 4 tablespoons all-purpose flour
• 1 (8 ounce) can tomato sauce
• ½ (8 ounce) jar salsa
• 1 cup 2% milk
• 8 large poblano peppers
• 4 extra large eggs
• 1 drizzle extra-virgin olive oil
• 1 ¾ cups shredded mozzarella cheese
• ⅛ cup finely shredded Cheddar cheese (Optional)

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.

Step 2

Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.

Step 3

Meanwhile, preheat the oven to 300 degrees F (150 degrees C).

Step 4

Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.

Step 5

Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.

Step 6

Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.

Step 7

Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.

Step 8

Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.