Description
A delicious and hearty dish featuring roasted poblano peppers stuffed with cheese, coated in a light batter, and baked to perfection. Perfect for a flavorful meal or appetizer.
Ingredients
Scale
- 6 poblano peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- Cooking spray or oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a plastic bag to steam for 5 minutes, then peel off the skin and make a slit to remove seeds.
- Stuff each pepper with shredded cheese and set aside.
- In a bowl, whisk together eggs, milk, salt, pepper, and baking powder. Place flour in a separate bowl.
- Dip each stuffed pepper in flour, then coat it in the egg mixture. Place in the prepared baking dish.
- Bake for 20-25 minutes or until golden and bubbly.
Notes
- Use gloves when handling poblano peppers to avoid skin irritation.
- For a spicier version, leave some seeds in the peppers.
- Serve with salsa or sour cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Baked Chili Rellenos, stuffed peppers, vegetarian Mexican dish