Baked Chiles Rellenos
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 8medium poblano peppers
- 4large eggs
- ½cup all-purpose flour
- ⅓cup milk
- ½teaspoon baking powder
- ½teaspoon salt
- 1(12 ounce) package queso fresco
- 1(8 ounce) package shredded Cheddar cheese
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.