Baked Poblano Chile Rellenos
Roasted poblano peppers stuffed with Monterey Jack and baked under a puffed egg batter with cheddar.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 6 large poblano peppers
- 2 cup shredded Monterey Jack cheese for stuffing
- 4 large eggs
- ⅓ cup all purpose flour
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese for the top
- 1 cooking spray for greasing
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a 9x13 inch dish.
- Roast. Char the peppers, steam them, then peel, slit, and seed them.
- Stuff. Fill each pepper with Monterey Jack and place in the dish.
- Batter. Whisk the eggs, flour, milk, baking powder, salt, and pepper and pour over the peppers.
- Bake. Top with cheddar and bake 30 to 35 minutes until puffed and golden.
Notes
Substitutions: Use canned whole green chiles or Anaheim peppers.
Tips: Dry the peppers before stuffing.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.