Baked Chili Rellenos Cheese (Printable Version)
Roasted poblano peppers stuffed with cheese and baked to golden perfection with a creamy topping.
# What You'll Need:
→ Peppers
01 -
6 large poblano peppers
→ Cheeses
02 -
2 cups shredded Monterey Jack cheese
03 -
1/2 cup shredded cheddar cheese
→ Egg Mixture
04 -
4 large eggs
05 -
1/3 cup all-purpose flour
06 -
1/2 cup whole milk
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Miscellaneous
10 -
Non-stick spray or butter for greasing
# Step-by-Step Guide:
01 -
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
02 -
Char poblano peppers over an open flame or under the broiler, turning frequently until skins blister evenly.
03 -
Place roasted peppers in a bowl, cover, and let steam for several minutes to loosen skins. Peel off skins carefully.
04 -
Make a lengthwise slit on one side of each pepper and remove seeds and membranes.
05 -
Fill each pepper with shredded Monterey Jack cheese and arrange them in the prepared baking dish in a single layer.
06 -
In a bowl, whisk eggs, flour, milk, baking powder, salt, and black pepper until smooth and combined.
07 -
Pour the egg batter evenly over the stuffed peppers. Sprinkle shredded cheddar cheese on top.
08 -
Bake for 30 to 35 minutes, until the top is golden brown and puffed.
09 -
Allow to cool slightly before serving.