Description
Baked Chili Rellenos Cheese is a delightful Mexican-inspired dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, enveloped in a flavorful egg batter, and topped with cheddar cheese. This recipe offers a comforting and cheesy entrée perfect for a hearty family meal or festive gathering.
Ingredients
Scale
Poblano Peppers
- 6 large poblano peppers
Cheese Filling
- 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 Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking during baking.
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler, turning occasionally until the skins are charred and blistered evenly on all sides to enhance their smoky flavor.
- Steam Peppers: Transfer the roasted peppers to a bowl and cover it. Let them steam for several minutes, which will help loosen their skins and make peeling easier.
- Peel and Stuff Peppers: Carefully peel off the charred skins from the peppers. Make a slit on one side of each pepper and remove the seeds. Stuff each pepper generously with shredded Monterey Jack cheese.
- Arrange Peppers: Place the stuffed peppers in a single layer in the greased baking dish, ensuring they fit snugly but not overcrowded.
- Prepare Egg Batter: In a mixing bowl, beat the eggs thoroughly. Add the all-purpose flour, whole milk, baking powder, salt, and black pepper. Whisk the mixture until it is smooth and fully combined without lumps.
- Pour Batter Over Peppers: Evenly pour the prepared egg batter over the stuffed poblano peppers in the baking dish, covering them well.
- Add Cheddar Topping: Sprinkle the shredded cheddar cheese evenly over the top of the egg-covered peppers to create a golden, cheesy crust.
- Bake the Dish: Bake in the preheated oven for 30 to 35 minutes or until the top is golden brown and puffed, indicating the batter is cooked through and the cheese is melted.
- Cool and Serve: Allow the baked chili rellenos to cool slightly before serving so they set properly for easier handling and better taste.
Notes
- Roasting the poblanos over an open flame imparts a smoky flavor, but broiling is a convenient alternative.
- Steaming the roasted peppers under a cover is essential to loosen the skins, making peeling easier and preventing bitterness.
- You can substitute Monterey Jack with mild mozzarella or queso fresco for variation in flavor.
- The batter should be smooth and lump-free to achieve an even coating and light texture.
- For a spicier version, you can add a pinch of cayenne pepper or chopped jalapeños to the egg batter.
- The dish is best served warm but tastes delicious at room temperature as well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
