Baked Chili Rellenos
Baked Chili Rellenos is a mouthwatering Mexican dish featuring roasted poblano peppers stuffed with cheesy goodness and baked to golden perfection, ideal for any meal.
Ingredients
Main Ingredients
- 4 large poblano peppers Choose firm and glossy peppers for the best flavor.
- 2 cups cheese (Monterey Jack or queso fresco) Feel free to experiment with different cheeses.
- 4 large eggs These will create the custard-like layer.
- ½ cup milk Whole milk is recommended for richness.
- 1 teaspoon salt Adjust according to your taste.
- ½ teaspoon pepper Freshly ground black pepper is preferred.
- Olive oil or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until their skins blister and char.
- Transfer the peppers to a bowl, cover with a lid or plastic wrap, and let them steam for about 10 minutes.
- Peel the charred skins off the peppers, being careful not to tear them.
- Make a slit down each pepper's side and remove the seeds.
Stuffing and Baking
- Fill each pepper generously with cheese, ensuring they are full but not overly stuffed.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Grease the baking dish with olive oil or cooking spray.
- Arrange the stuffed peppers upright in the dish and pour the egg mixture over the top.
- Bake in the preheated oven for 25 to 30 minutes, until the egg is set and the top is golden.
Serving
- Let the dish sit for a few minutes before serving.
- Serve warm, optionally topped with sour cream or fresh cilantro.
- Pair with tortilla chips or refried beans for a complete meal.
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Notes
This recipe is highly adaptable: consider adding sautéed vegetables or ground meat for different variations. Store leftovers in an airtight container in the refrigerator for up to three days.