CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BAKED CHILI RELLENOS

Shelly's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Recipes
    Prep Time:       Cook Time:       Total Time:  

5 poblano peppers
6-8 oz Chihuahua cheese
4 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup shredded Chihuahua cheese

Raise the top rack of your oven and turn the broiler on. Lightly coat the poblano peppers in oil and place on a baking sheet. Broil for about 5 minutes a side, flipping 3 times to char each side of the triangular shaped peppers. Remove from the oven and place in a heat-proof bowl with plastic wrap sealed over the top. Let sit for about 15 minutes to steam the skin and become cool to the touch.

Lower the oven rack and turn the temperature to 350. While waiting for the peppers to cool, slice the cheese into small rectangles and grate 1/2 of a cup. Prepare the batter by whisking together the eggs, milk, flour, baking powder, and salt until smooth.

Once the peppers have cooled, hold them by their stems and gently peel off their waxy skin. Pull off the stem and gently cut a slit through one side of the pepper, taking care not to cut all the way through. Using a spoon, gently scrape the membrane and seeds from the poblano. (These are where the heat is and once you remove these, there is just a delicious chili taste left, but if you prefer spicy then you can leave some.)

Lay the peppers flat and arrange a rectangle or two of the cheese in the center. Wrap the roasted pepper around the cheese and place seam side down in a small to medium sized greased casserole dish.

Pour the batter over the peppers. Sprinkle the remaining shredded cheese over top. Pop in the oven for 30 minutes until the top is golden.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chili Rellenos
   by sgre52160



12 fresh chilies, poblano or pasilla 8 oz cheddar cheese, grated 8 oz Monterey Jack cheese, grated 1 30-oz can refried beans Batter 6 large eggs, separated 2 tbsp all-purpose flour 2 tbsp bak




Chicken Rellenos
   by sgre52160



4 boneless, skinless chicken breasts 1/4 tsp salt 2 canned whole green chilies, halved 4 oz Monterey jack cheese, cut crosswise into 16 slices 1/2 cup flour 1 egg, beaten 1 tbsp milk 1 1/4 cup




"cheatin' "rellenos
   by kathiecooks



1 cup pancake/biscuit mix 3 cups milk 3 eggs 1 teaspoon salt 2 (4 ounce) cans diced green chiles 1 pound shredded jack cheese Mix all ingredients together and pour into a rectangular baking




Shrimp Rellenos
   by sgre52160



8 to 12 large fresh Poblano chilies 1 lb small, cooked shrimp 3/4 cup scallions, thinly sliced (including tops) Sour cream Tomatillo Salsa Place chilies on grill 4 to 6 inch over hot coals. C




Lazy Chiles Rellenos
   by sgre52160



8 whole roasted, peeled, and seeded green chiles 1-1/2 cup Monterey jack cheese, grated 5 whole large eggs 2 cups whole milk Salt and black pepper to taste 1/2 teaspoon paprika 1/4 teaspoon caye





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.