Irresistibly Easy Baked Chili Rellenos That Satisfy Every Craving
Enjoy flavorful Baked Chili Rellenos that are healthy, quick, and a crowd-pleaser, perfect for any dinner.
Equipment
- Oven
- Mixing bowl
- Baking dish
Ingredients
For the Filling
- 4 pieces Poblano Peppers Choose firm, heavy peppers
- 1 cup Shredded Monterey Jack Chorizo Freshly shredded
For the Batter
- 4 large Large Eggs Use room-temperature
- 1 cup All-Purpose Flour Opt for unbleached
- 1 cup Whole Milk Avoid skim for better results
- 1 teaspoon Baking Powder Use fresh powder
- 1 teaspoon Salt Essential for flavor balance
- 1/2 teaspoon Black Pepper Freshly ground
For Topping
- 1 cup Shredded Cheddar Cheese Mix of mild and sharp
- as needed Non-stick Spray or Butter Grease the baking dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast poblanos until the skins are charred, about 10-15 minutes.
- Let the peppers cool, then peel, slice open, and remove seeds.
- Fill each pepper with shredded Monterey Jack chorizo, packing it in well.
- In a mixing bowl, whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Place filled peppers upright in a greased baking dish and pour batter over them.
- Sprinkle cheddar cheese on top and bake for 30-35 minutes until golden.
- Let rest for 5-10 minutes before serving.
Notes
Customize with add-ins like black beans or corn. Consider garnishing with cilantro, lime, or avocado for added flavor.