Description
Baked chili rellenos cheese delivers a delightful Mexican-inspired comfort that brings zesty peppers and melted cheese right to your dinner table. Crispy on the outside and creamy inside, this dish turns weeknight cooking into a quick and satisfying adventure.
Ingredients
Scale
Main Ingredients:
- 6 poblano peppers
- 2 cups Monterey Jack cheese
- ½ cup cheddar cheese
- 4 eggs
Supporting Ingredients:
- ⅓ cup all-purpose flour
- ½ cup whole milk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Greasing:
- Non-stick spray or butter
Instructions
- Fire up your oven to 375°F and coat a 9×13-inch baking dish with non-stick spray.
- Char poblano peppers directly over an open flame or under the broiler, rotating until all sides are blackened and blistered.
- Transfer charred peppers to a covered bowl, letting them steam for 5-7 minutes to help skin removal.
- Carefully peel off the blackened skin from each pepper, then slice one side and delicately remove the seeds.
- Generously stuff each pepper with ⅓ cup Monterey Jack cheese, ensuring full coverage.
- Arrange the cheese-filled peppers in a single layer within the prepared baking dish.
- Crack 4 eggs into a mixing bowl and whisk thoroughly.
- Add ⅓ cup flour, ½ cup milk, ½ teaspoon baking powder, ¼ teaspoon salt, and ¼ teaspoon black pepper to the eggs.
- Whisk the mixture until completely smooth and free of lumps.
- Pour the egg mixture evenly across the stuffed peppers, ensuring complete coverage.
- Sprinkle ½ cup shredded cheddar cheese over the top of the dish.
- Bake for 30-35 minutes until the surface turns golden and the mixture puffs up slightly.
- Remove from the oven and let the dish rest for 5-10 minutes before serving.
Notes
- Char poblano peppers carefully over direct flame to get that perfect smoky flavor without burning them completely.
- Remove pepper skins gently under running water to make peeling easier and prevent tearing the delicate flesh.
- Select fresh, high-quality Monterey Jack cheese for the best melting texture and rich, creamy taste inside your chiles.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour to maintain the dish’s light, puffy consistency.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 155 mg