Healthier Baked Chiles Rellenos recipe

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Ingredients

8 large poblano peppers
4 extra large eggs
4 tablespoons all-purpose flour
1 teaspoon salt
1 cup 2% milk
1 drizzle extra-virgin olive oil
1 ¾ cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce
½ (8 ounce) jar salsa
⅛ cup finely shredded Cheddar cheese

Nutrition Info

191 calories
carbohydrate: 12 g
cholesterol: 126.6 mg
fat: 10 g
fiber: 3.3 g
protein: 14 g
saturatedFat: 5.2 g
servingSize: -
sodium: 785.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins, discard seeds.

  2. Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.

  3. Meanwhile, preheat the oven to 300 degrees F (150 degrees C).

  4. Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.

  5. Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.

  6. Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.

  7. Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture, add Cheddar cheese on top. Turn the oven's broiler on.

  8. Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

Recipe Yield

8 servings

Recipe Note

I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.

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