Baked Chili Rellenos Poblano (Print Format)

Roasted poblano peppers filled with cheese and baked in a fluffy egg topping for an easy Mexican-style meal.

# Ingredients:

→ 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 milk
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pepper
09 - 1/2 cup shredded cheddar cheese for topping
10 - Non-stick spray or butter for greasing

# Steps:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
02 - Roast the poblano peppers over an open flame or under your oven’s broiler until all sides are charred and blistered.
03 - Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes.
04 - Peel the skins off the peppers, make a lengthwise slit in each, and remove the seeds.
05 - Stuff each pepper with shredded Monterey Jack cheese and arrange them seam-side down in the baking dish.
06 - In a mixing bowl, beat the eggs until soft and frothy. Add the flour, milk, baking powder, salt, and pepper, and whisk until smooth.
07 - Pour the egg mixture evenly over the stuffed peppers.
08 - Sprinkle shredded cheddar cheese on top.
09 - Bake for 30 to 35 minutes, or until the top is puffed and golden brown.
10 - Let cool slightly before slicing and serving.

# Tips:

01 - For extra heat, mix chopped jalapeños into the cheese filling or sprinkle chili powder into the egg batter.

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