Description
Baked Chili Rellenos Cheese is a dish that tantalizes your taste buds and warms your heart.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- Non-stick spray or butter, for greasing
Instructions
- To kick off this culinary adventure, begin by preheating your oven to 375°F (190°C). This initial step is crucial as it ensures that your dish bakes evenly and comes out perfectly golden. While your oven warms up, take a 9×13-inch baking dish and apply a layer of non-stick spray or a bit of butter to grease it well, preparing for the delicious components that will come next.
- Next, it’s time to focus on the stars of this recipe—the poblano peppers. Roast them over an open flame or under your broiler, turning them occasionally to achieve a lovely char on all sides. You want the skins to blister and turn dark, which enhances the flavor profiles. This technique brings out the natural sweetness and adds depth to your dish. Once charred, transfer the peppers to a bowl and cover them with plastic wrap or a lid to allow them to steam for several minutes. This steaming process aids in loosening the skins for easy peeling.
- Once the peppers have steam-roasted in their bowl, carefully remove them and start peeling off the skins. Be gentle to avoid tearing the flesh. After peeling, make a slit down one side of each pepper and remove the seeds expertly. Now it’s time for the fun! Take your shredded Monterey Jack cheese and stuff each pepper until they are generously filled. Arrange the stuffed peppers in the prepared baking dish, ensuring that they sit in a single layer to promote even cooking.
- In a mixing bowl, whisk together the eggs along with the all-purpose flour, whole milk, baking powder, salt, and black pepper. Make sure to beat the mixture until it’s smooth and fully integrated. This creamy concoction will deliver that rich, delicious coating over the stuffed peppers.
- Pour the egg mixture evenly over the stuffed peppers, allowing it to seep down into the crevices. Sprinkle the shredded cheddar cheese over the top for an irresistible, cheesy crust. Place the baking dish in the heated oven and bake it for 30 to 35 minutes. You’ll know it’s ready when the top is golden brown and puffed up—this is when you can truly savor the mouth-watering aroma filling your kitchen!
Notes
For best results, enjoy it fresh, but leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 400 mg
- Protein: 20 g