Description
Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.
Ingredients
- 8 medium poblano peppers
- 4 large eggs
- ½ cup all-purpose flour
- ⅓ cup milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (12 ounce) package queso fresco
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- 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).
- 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.
- 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.
- Spread about 1/4 cup of the milk mixture on the bottom of a 9×13-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.
- Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8