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Cheesy Baked Poblano Rellenos – vegetarian recipe
Stav Kogan

Cheesy Baked Poblano Rellenos

Craving the incredible flavors of chile rellenos but not the fuss of deep-frying? These Cheesy Baked Poblano Rellenos deliver all the smoky, spicy, and cheesy goodness you love in a simple, elegant bake. We stuff tender poblano peppers with a zesty Mexican cheese blend and then p
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 206
Ingredients Method Nutrition

Ingredients
  

  • 2 large fresh poblano or Anaheim chile peppers
  • 1 cup (4 ounces) / 113g (4 oz) shredded reduced-fat Mexican cheese blend
  • 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped
  • 1½ cups / 355ml (12 fl oz) egg substitute, thawed, OR 6 large eggs, lightly beaten
  • ⅓ cup (80 ml / 2.7 fl oz) milk
  • ⅓ cup (40 g / 1.41 oz) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cayenne pepper
  • Pico de gallo, picante sauce, or light sour cream, for serving (optional)
  • Wear gloves when handling chile peppers to prevent the volatile oils from burning your skin. If you don't have gloves, wash your hands and nails thoroughly with soap and warm water immediately after touching them.
  • For a deeper, smokier flavor, roast or broil the poblano peppers until the skins are blackened. Let them steam in a covered bowl, then peel the skins off before proceeding with the recipe.
  • Customize the filling by adding ¼ cup of cooked black beans, corn, or sautéed onions along with the cheese for extra flavor and texture.

Method
 

  1. PREP: 25 minutesBAKE: 15 minutesSTAND: 5 minutesOVEN: 450°F (230°C) / 232°CMAKES: 4 servings
  2. Preheat your oven to 450°F (232°C). Generously grease two 14- to 16-ounce baking dishes or four 8- to 10-ounce au gratin dishes. Halve the poblano peppers lengthwise, removing all seeds and membranes.
  3. Bring a pot of water to a boil and immerse the peppers for 3 minutes to soften them slightly.
  4. Drain immediately and place them inverted on paper towels to dry completely.
  5. Arrange the pepper halves, cut-sides up, in your prepared baking dishes.
  6. Sprinkle the shredded cheese and finely chopped jalapeño evenly inside each pepper half.
  7. In a medium bowl, whisk together the egg or egg substitute and milk until combined.
  8. Add the flour, baking powder, and cayenne pepper, and beat until the batter is completely smooth.
  9. Carefully pour the egg batter evenly over the cheese-filled peppers in the dishes.
  10. Bake, uncovered, for about 15 minutes, or until the egg mixture is puffed, golden, and a knife inserted into the center comes out clean.
  11. Let the dishes stand for 5 minutes before serving.
  12. Top with pico de gallo, picante sauce, or a dollop of sour cream, if desired.

Nutrition

Calories: 206kcalCarbohydrates: 17gProtein: 19gFat: 6g

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