Baked Chile Rellenos

Mexican, Vegetable

Source:

Ingredients

4 large poblano peppers, roasted, peeled and seeded

8 oz canned red or green enchilada sauce

8 oz shredded cheese - chihuahua, Monterey Jack, pepper jack or your choice

2 large eggs

1/2 cup milk

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 cup all purpose flour

1/4 cup club soda, or 1/4 cup of milk

1/2 cup cheddar cheese, shredded

Directions

Preheat oven to 425 degrees.

Rinse and dry poblano peppers. Lightly spread avocado oil on peppers. (Do not use olive oil as it will smoke.)

Place peppers on a foil covered deep sheet pan in preheated oven for 7 minutes. Rotate peppers and cook an additional 7 minutes. Keep doing this step until peppers are blackened. Should take 4-5 turns (about 28 minutes).

Remove peppers from pan and place into ziploc storage bag, seal bag and allow to steam for 10 minutes.

Remove peppers from bag. very carefully peel off lose skin. Cut off top of pepper and pull out seeds using a spoon.

Prepare peppers in baking dish:
Spray a 9" x 13" baking dish with non-stick cooking spray. Pour 8 oz canned enchilada sauce in the bottom of the baking dish, and spread evenly.

Very carefully, stuff the cheese into the poblanos & layer them on top of the sauce in the baking dish, in an even layer.

In a medium bowl whisk together the eggs, milk and seasonings. Lastly, stir in club soda. Pour over the mixture over the poblanos in the baking dish. Sprinkle cheese over the poblanos.

Bake at 375°F for 30 minutes, until the cheese has melted and the batter is puffy.

Served with Mexican rice.

Notes

NOTE: You can also buy canned whole chiles or roast fresh poblanos on a grill until blackened.