Baked Chili Rellenos Cheese (Print View)

Poblano peppers filled with cheese, baked in a savory egg batter, and topped with golden cheddar.

# What You'll Need:

→ Main ingredients

01 - 6 large poblano peppers
02 - 2 cups shredded Monterey Jack cheese
03 - 4 large eggs
04 - 1/3 cup all-purpose flour
05 - 1/2 cup whole milk
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup shredded cheddar cheese
10 - Non-stick spray or butter, for greasing

# Directions:

01 - Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or butter.
02 - Roast poblano peppers over an open flame or under a broiler, turning until skins are charred and blistered on all sides.
03 - Transfer the charred peppers to a bowl, cover, and allow them to steam for several minutes to loosen the skins.
04 - Peel off skins from the peppers, make a slit on one side, and remove seeds. Stuff each pepper with shredded Monterey Jack cheese.
05 - Place the stuffed peppers in the prepared baking dish in a single layer.
06 - In a mixing bowl, beat eggs. Add flour, milk, baking powder, salt, and black pepper. Whisk until fully combined and smooth.
07 - Pour the egg mixture evenly over the stuffed peppers in the dish.
08 - Sprinkle shredded cheddar cheese over the top.
09 - Bake in the oven for 30 to 35 minutes, or until the top is golden and puffed.
10 - Allow the dish to cool slightly before serving.

# Notes:

01 - For spicier flavor, use hotter peppers or add chopped jalapeños to the cheese filling.

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