Description
Baked Chili Rellenos Cheese is a delicious and cheesy dish featuring roasted poblano peppers stuffed with Monterey Jack cheese and topped with a creamy egg mixture.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- Non-stick spray or butter, for greasing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Roast poblano peppers over an open flame or under a broiler, turning until skins are charred and blistered on all sides.
- Transfer the charred peppers to a bowl, cover, and allow them to steam for several minutes to loosen the skins.
- Peel off skins from the peppers, make a slit on one side, and remove seeds. Stuff each pepper with shredded Monterey Jack cheese.
- Place the stuffed peppers in the prepared baking dish in a single layer.
- In a mixing bowl, beat eggs. Add flour, milk, baking powder, salt, and black pepper. Whisk until fully combined and smooth.
- Pour the egg mixture evenly over the stuffed peppers in the dish.
- Sprinkle shredded cheddar cheese over the top.
- Bake in the oven for 30 to 35 minutes, or until the top is golden and puffed.
- Allow the dish to cool slightly before serving.
Notes
- Make sure to handle the peppers carefully to avoid burns from the charred skin.
- You can substitute cheeses if preferred, but Monterey Jack provides a nice melting quality.
- This dish can be made ahead of time and baked when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 200mg