Baked Chiles Rellenos
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
- Serves: 8 persons
- 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
Step 1Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2Roast 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 3While 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 4Carefully 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 5Spread 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 6Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.