Baked Chili Rellenos
Ingredients:
6 large poblano peppers
2 cups shredded Monterey Jack cheese
4 large eggs
⅓ cup all-purpose flour
½ cup milk
½ tsp baking powder
¼ tsp salt
¼ tsp pepper
½ cup shredded cheddar cheese (for topping)
Non-stick spray or butter for greasing
Instructions:
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered.
Transfer peppers to a bowl, cover, and let them steam.
Peel the skins off, slit one side, and remove seeds.
Stuff each pepper with Monterey Jack cheese and place in the prepared dish.
In a bowl, beat eggs; add flour, milk, baking powder, salt, and pepper. Whisk until smooth.
Pour egg mixture evenly over the stuffed peppers.
Sprinkle with cheddar cheese and bake until puffed and golden, about 30–35 minutes.
Let cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Cooling Time: 5 minutes | Total Time: 1 hour
Per Serving: ~320 kcal | Servings: 6 servings