Baked Chiles Rellenos

Baked Chiles Rellenos

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

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