Best 4 Healthier Baked Chiles Rellenos Recipes

CHILE RELLENOS BETTER THAN FRIED

Steps:

• Roast Peppers. We roast ours on the charcoal grill. They can also be roasted on gas grill. Or buy canned Whole Chillies.
• To Roast your own peppers. Place the peppers on the grill or turn a gas burner to medium high heat. Place the Chile directly on the grill or the burner and roast. Turning with tongs.
• Once they are blackened on all sides. Place the Chilies into a small brown paper bag or place in a container with a lid. The Chilies will steam. Leave them in the brown paper bag or container for about 15 minutes.
• Hold the pepper under running water. The blacked outer layer will come right off. Then cut off the tops and remove the seeds and veins. The seeds can be rinsed out with running water.
• Preheat over to 375 degrees. Stuff each pepper with one (1) ounce of Monterey Jack Cheese. See Notes for other cheeses.
• Place peppers in caserole dish
• Beat eggs
• Mix together milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and eggs
• Pour milk and egg mixture into the flour, cumin, salt and black pepper mixture
• Wisk together. Mixture does not have to be smooth
• Pour mixture over the chilies
• Sprinkle Cheddar cheese on top
• OPTIONAL: For Spice - Sprinkle Cayenne pepper on top
• Bake for 30 minutes or until cheese is melted
• Serve with your favorite mexican side dish

ROASTED CHILES RELLENOS WITH BLACK BEANS

Steps:

• READ DIRECTIONS ALL THE WAY THROUGH
• Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
• Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
• When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
• Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
• Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
• Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
• In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
• Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
• Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

HEALTHIER BAKED CHILES RELLENOS

Steps:

• 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.
• 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.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• 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.
• 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.
• Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
• 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.
• Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.