A delightful twist on the classic chiles rellenos, this baked version is easy to prepare and packed with cheesy goodness.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the batter sets properly.
Roast the poblano chiles until the skin is charred, then peel off the skin and remove the seeds.
Roasting the chiles enhances their flavor and makes peeling easier.
Stuff each chile with shredded Monterey Jack cheese and place them in a greased baking dish.
Don't overstuff the chiles to prevent the cheese from spilling out during baking.
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth.
Ensure there are no lumps in the batter for a smooth texture.
Pour the batter evenly over the stuffed chiles in the baking dish.
Pour slowly to ensure the batter covers all the chiles.
Sprinkle the shredded cheddar cheese over the top.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in the preheated oven for 30 minutes or until the top is golden and the batter is set.
Check doneness by inserting a toothpick into the batter; it should come out clean.
Let the dish cool slightly before serving. Enjoy your cheesy stuffed chiles bake!
Letting it cool helps the flavors meld together and makes serving easier.
Nutze unsere App für das beste Erlebnis
