Delicious chile rellenos baked instead than fried in oil. Serve with rice and beans from Mexico.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 8 medium poblano peppers
- ½ cup all-purpose flour
- ⅓ cup milk
- 4 large eggs
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (12 ounce) package queso fresco
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Roast peppers on the top rack of the preheated oven until skins are charred, about 5 minutes per side. Remove from the oven and let sit until cool enough to handle, about 10 minutes.
- Set the oven to 350 degrees F (175 degrees C).
- While the peppers are cooling, whisk flour, milk, eggs, baking powder, and salt together in a medium bowl until smooth.
- Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
- Carefully peel waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.
- Spread about 1/4 cup milk mixture on the bottom of a 9×13-inch baking dish. Wrap each pepper around a queso fresco rectangle; place peppers into the baking dish in a single layer, with the seams facing down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.
- You can use any fresh Mexican cheese as a substitute for queso fresco and any shredded Mexican cheese blend for shredded Cheddar.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 451 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
perfect way to make a bunch of Chili Rellenos at the sametime and a bit healthier. I also crumbled up and second wheel of queso fresco to shove into all the corners of the chili.
This was good! The batter part was a bit strange in texture for me but the flavor was delicious!
I would grease just the bottom of the pan, it stuck a little. It really tastes like chiles rellenos, but a sauce would make this even closer to the real thing.
Hard peeling the peppers
I had all the ingredients, so I made it exactly as written (added a sprinkle of cumin).