Chiles Rellenos

In Spanish, the word relleno means “stuffed.” Chiles are peppers. This recipe for stuffed peppers is baked. But chiles rellenos (CHEE-lays ray-YAY-nose) are often fried.

Poblano Peppers

The poblano (poe-BLAH-no) is like a green pepper. It is a darker color. In peppers, much of the spicy heat comes from the seeds. The outer skin is tough. Cooks remove the seeds and skin before cooking.

What You Need

Equipment:

Baking dish
Cutting board
Grater
Bowl
Fork or whisk
Ingredients:

6 poblano peppers, canned, jarred, or freshly roasted*
½ pound Monterey Jack cheese
1 teaspoon cumin
3 eggs
½ cup milk
1 teaspoon salt
½ teaspoon pepper

What to Do

Preheat oven to 350 degrees.
Grease the baking dish with oil, butter, or spray-on cooking oil.
Grate the cheese.
Place peppers side by side in a baking dish. Fill peppers with cheese.
Crack the eggs into a bowl. Add milk, cumin, salt, and pepper. Beat with a fork or whisk.
Pour the batter over peppers.
Bake uncovered for 25 minutes, until the eggs are set.