Description
This Baked Chili Rellenos Cheese recipe features roasted poblano peppers stuffed with Monterey Jack cheese, topped with a flavorful egg batter and cheddar cheese, then baked to golden perfection. It’s a comforting Mexican-inspired dish that’s perfect as a main course or a hearty side.
Ingredients
Scale
Peppers
- 6 large poblano peppers
Cheese
- 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 and prepare baking 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 the poblanos. Roast the poblano peppers over an open flame or under a broiler, turning occasionally until their skins are charred and blistered on all sides for even roasting.
- Steam and peel. Transfer the charred peppers to a bowl, cover it to allow them to steam for several minutes, which helps loosen the skins. Then peel off the skins carefully.
- Prepare the peppers for stuffing. Make a slit along one side of each pepper and remove all seeds, creating a cavity for stuffing.
- Stuff with cheese. Fill each peeled pepper evenly with shredded Monterey Jack cheese, ensuring the cheese is packed inside without tearing the pepper.
- Arrange in dish. Place the stuffed peppers in the prepared baking dish in a single layer, making sure they fit comfortably without overlapping.
- Make the batter. In a mixing bowl, beat the eggs thoroughly. Add flour, milk, baking powder, salt, and black pepper, then whisk the mixture until smooth and well combined.
- Pour batter over peppers. Carefully pour the egg mixture evenly over the stuffed peppers in the baking dish to coat them thoroughly.
- Add cheddar topping. Sprinkle the shredded cheddar cheese over the top of the batter-covered peppers to create a golden, cheesy crust when baked.
- Bake the dish. Place the baking dish in the oven and bake for 30 to 35 minutes, or until the top is puffed and golden brown, and the filling is set.
- Cool and serve. Allow the baked chili rellenos to cool slightly before serving to let them set for easier handling and enhanced flavors.
Notes
- Roasting the peppers over an open flame or broiler imparts a smoky flavor essential for authentic chili rellenos.
- Steaming the peppers after roasting is crucial to loosening the skins; peeling them while still warm makes this easier.
- You can substitute Monterey Jack with a similar mild melting cheese like mozzarella or queso fresco if desired.
- Use whole milk for a richer batter, but low-fat milk can be substituted for a lighter version.
- Serve with salsa, sour cream, or guacamole to complement the dish.
