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Baked Chiles Rellenos
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
"Bake these zesty chiles rellenos for a healthier twist on the classic Mexican favorite!"
Ingredients:
  • 8 medium poblano peppers
  • 0.5 cup all-purpose flour
  • 0.33333334326744 cup milk
  • 4 large eggs
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 (12 ounce) package queso fresco
  • 1 (8 ounce) package shredded Cheddar cheese
Instructions:
  • Position the oven rack 6 inches below the top heating element and preheat the broiler.
  • Place the peppers on the top rack of the preheated oven and roast until the skins are charred, approximately 5 minutes per side. Remove them from the oven and allow them to cool for about 10 minutes before handling.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • After the peppers have cooled down, combine flour, milk, eggs, baking powder, and salt in a medium bowl and whisk until smooth.
  • Cut queso fresco into 8 evenly-sized rectangles slightly shorter than the peppers.
  • Peel the cooled peppers, make a slit down the length of each, and remove seeds and membranes with a spoon.
  • Pour a layer of 1/4 cup of the milk mixture onto the bottom of a 9x13-inch baking dish. Wrap each pepper around a piece of queso fresco and arrange them in the dish with the seams facing down. Pour the rest of the egg mixture over the top and sprinkle with Cheddar cheese.
  • Bake until the egg mixture puffs up and the cheese turns golden brown in the preheated oven for approximately 30 minutes.

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