Baked Chili Rellenos
Baked Chili Rellenos is a delicious and comforting dish featuring roasted poblano peppers stuffed with cheese and topped with a fluffy egg mixture, baked to perfection.
Ingredients
Main Ingredients
- 6 large large poblano peppers Feel free to substitute with other mild chili peppers if desired.
- 2 cups shredded Monterey Jack cheese This will be for stuffing the peppers.
- 4 large large eggs
- ⅓ cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheddar cheese For topping.
- Non-stick spray or butter for greasing
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered.
- Transfer the peppers to a bowl, cover, and let them steam. Once cooled, peel off the skins, slit one side, and remove the seeds.
- Stuff each pepper with Monterey Jack cheese and place them in the prepared dish.
Mixing
- In a bowl, beat the eggs; then, add flour, milk, baking powder, salt, and pepper. Whisk until smooth.
- Pour the egg mixture evenly over the stuffed peppers and sprinkle with cheddar cheese.
Baking
- Bake for about 30–35 minutes, or until the top is puffed and golden.
- Let cool slightly before serving.
Notes
For added flavor, serve with rice, beans, salsa, or avocado. To store leftovers, place in an airtight container in the refrigerator for up to 3 days.