Description
A lighter oven-baked version of classic chile rellenos featuring roasted poblano peppers stuffed with melted cheese and baked in a fluffy egg mixture for a comforting casserole-style dish.
Ingredients
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese or Oaxaca cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional topping)
- 1/2 cup red enchilada sauce (optional for serving)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- Roast the poblano peppers under a broiler or over a gas flame until the skins are charred and blistered.
- Transfer the peppers to a bowl, cover, and let them steam for about 10 minutes to loosen the skins.
- Peel off the charred skins and cut a small slit in each pepper to remove the seeds.
- Stuff each pepper with about 1/2 cup shredded Monterey Jack or Oaxaca cheese.
- Place the stuffed peppers in the prepared baking dish.
- In a mixing bowl, whisk together eggs, flour, milk, baking powder, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the peppers.
- Sprinkle optional cheddar cheese over the top if desired.
- Bake for 30–35 minutes until the egg mixture is set and lightly golden.
- Allow to cool for 5 minutes before serving and top with enchilada sauce if desired.
Notes
- Roasting the peppers softens them and enhances their smoky flavor.
- Handle roasted peppers gently to prevent tearing.
- Different melting cheeses such as mozzarella or pepper jack can be used.
- Shredded chicken or sautéed vegetables can be added for a heartier filling.
- Fresh cilantro or diced tomatoes make great garnishes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
