Description
This Baked Chili Rellenos Cheese recipe features poblano peppers stuffed with melty Monterey Jack cheese, coated in a fluffy egg batter, topped with cheddar, and baked to golden perfection. It’s a comforting Mexican-inspired dish that’s perfect for a flavorful vegetarian meal.
Ingredients
Scale
Poblanos and Cheese
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Batter
- 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
Other
- Non-stick spray or butter, for greasing
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Roast Peppers: Roast the poblano peppers over an open flame or under a broiler, turning frequently until their skins are charred and blistered all over.
- Steam and Peel: Transfer the charred peppers to a bowl, cover them to trap steam, and let them rest for several minutes. This softens the skin for easy peeling.
- Prepare Peppers: Peel off the loosened skins carefully. Make a slit along one side of each pepper and remove the seeds to reduce heat and bitterness.
- Stuff Peppers: Fill each pepper evenly with shredded Monterey Jack cheese, ensuring they are well-stuffed but not torn.
- Arrange in Dish: Place the cheese-stuffed peppers in a single layer in the prepared baking dish.
- Make Batter: In a mixing bowl, beat the eggs thoroughly. Add flour, milk, baking powder, salt, and black pepper. Whisk until the batter is smooth and combined evenly.
- Coat Peppers: Pour the egg batter evenly over the stuffed peppers in the baking dish, covering them completely.
- Add Topping: Sprinkle the shredded cheddar cheese evenly over the batter-covered peppers.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the tops are golden brown and puffed up nicely.
- Cool and Serve: Let the dish cool slightly before serving to allow the filling to set and flavors to meld.
Notes
- Roasting and steaming the peppers makes peeling the skin easier and adds a smoky flavor.
- Use whole milk for a richer batter, but you can substitute with 2% or plant-based milk if desired.
- Ensure the peppers are well-seeded to reduce unwanted bitterness.
- Leftovers can be refrigerated and gently reheated in an oven or microwave.
- For extra spice, add a pinch of cayenne pepper or hot sauce to the batter.
