↞ recipe box start page
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.
view more member recipes
BAKED CHILI RELLENOS
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
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
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
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
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
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
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
Recipe Quick Jump