Description
A delicious baked version of the classic chili rellenos, stuffed with cheese and baked to perfection.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Roast poblano peppers until skins blister, then peel and remove seeds.
- Mix Monterey Jack and cheddar cheese, then stuff peppers.
- Whisk eggs, flour, salt, and pepper in a bowl.
- Dip stuffed peppers in the egg mixture, then place on a baking sheet.
- Bake for 20-25 minutes until golden.
- Heat tomato sauce with cumin and garlic powder, then drizzle over baked peppers.
Notes
- Wear gloves when handling poblano peppers to avoid skin irritation.
- For extra spice, add chopped jalapeños to the cheese filling.
- Serve with sour cream or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
Keywords: baked chili rellenos, stuffed peppers, Mexican dish, vegetarian recipe