This baked version of classic chili rellenos offers a delightful balance between smoky roasted poblanos and gooey cheese, all encased in a fluffy egg batter. It’s a lighter take on the traditional fried version, but no less flavorful. Roasting the peppers intensifies their natural sweetness, and the cheesy filling melts perfectly in the oven.
Ingredients:
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup salsa (optional, for serving)
- Fresh cilantro (for garnish)
Instructions:
- Roast the poblanos: Preheat the oven to 400°F. Place poblano peppers on a baking sheet and roast in the oven for 10-12 minutes, flipping halfway, until the skin is blistered. Remove from oven, place in a bowl, and cover with plastic wrap for 5 minutes to let them steam. Peel off the skin, and carefully cut a slit down one side to remove the seeds.
- Prepare the filling: Stuff each pepper with the shredded Monterey Jack cheese. Close the slit and lay the peppers in a greased 9×13-inch baking dish.
- Make the batter: In a large bowl, whisk together eggs, milk, flour, baking powder, salt, cumin, and chili powder until smooth.
- Bake: Pour the batter evenly over the stuffed peppers. Bake at 350°F for 30-35 minutes until the top is golden and puffed.
- Serve: Top with salsa and fresh cilantro if desired. Enjoy!
