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Easy Baked Chiles Rellenos – vegetarian recipe
Stav Kogan

Easy Baked Chiles Rellenos

A simplified, baked version of classic chiles rellenos, featuring roasted poblano peppers stuffed with Monterey Jack cheese and baked in a savory egg custard. A comforting, gluten-free, and irresistible vegetarian main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 6 large poblano peppers, roasted and peeled
  • 1/2 pound (227 g / 8 oz) Monterey Jack cheese, grated
  • 3 large eggs
  • 1/2 cup (120 ml) milk
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) black pepper
  • Oil or butter for greasing the baking dish
  • For the best smoky flavor, roast fresh poblano peppers yourself. Broil them on high, turning occasionally, until the skin is blackened and blistered all over. Place them in a covered bowl for 10 minutes to steam, then peel the skin off easily.
  • Experiment with the filling by adding 1/2 cup (480 ml) of cooked black beans, corn, or sautéed onions to the cheese.
  • For a spicier kick, leave a few seeds in the peppers or add a pinch of cayenne pepper to the egg mixture.

Method
 

  1. Preheat your oven to 350°F / 175°C. Generously grease a baking dish large enough to hold the peppers in a single layer.
  2. Carefully make a slit down the side of each roasted poblano pepper and stuff it with the grated Monterey Jack cheese.
  3. Arrange the stuffed peppers snugly in the prepared baking dish.
  4. In a medium bowl, crack the eggs and add the milk, cumin, salt, and pepper.
  5. Whisk vigorously until the mixture is smooth and slightly frothy.
  6. Gently pour the egg batter evenly over the stuffed peppers in the dish.
  7. Bake uncovered for 25-30 minutes, or until the egg mixture is set, puffed up, and lightly golden on top.
  8. Let it rest for a few minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 6gProtein: 15gFat: 19g

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