Baked Chiles Rellenos
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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
Directions
- 1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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. 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. 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. 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. Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.
Nutrition Facts
serving: 8 servings
calories: 256.5 kcal
carbohydrates: 11.8 g
protein: 17.1 g
saturated fat: 9 g
cholesterol: 137 mg
sodium: 450.8 mg
fiber: 1.8 g
sugar: 1.7 g
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