HEALTHIER BAKED CHILES RELLENOS
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.
Provided by Monique Flannagan
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 191 calories, Carbohydrate 12 g, Cholesterol 126.6 mg, Fat 10 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 785.2 mg, Sugar 4.7 g
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Pak Islam
[email protected]These were so good! I made them for my family and they all loved them. The peppers were so flavorful and the filling was so moist and cheesy. I will definitely be making these again.
Kako kaden Thornton
[email protected]I made these for a party and they were a huge hit! Everyone loved them. The peppers were perfectly roasted and the filling was so flavorful. I will definitely be making these again.
Kesh Ali
[email protected]These were delicious! I made them for my husband and he loved them. The peppers were so flavorful and the filling was so moist and cheesy. I will definitely be making these again.
danial arshad
[email protected]I've made this recipe several times and it's always a hit! The peppers are always perfectly roasted and the filling is so flavorful. I love that it's a healthier version of traditional chiles rellenos.
Joseph Tarawalie
[email protected]These were so good! I made them for my family and they all loved them. The peppers were so flavorful and the filling was so moist and cheesy. I will definitely be making these again.
Blanca
[email protected]I made these for a party and they were a huge hit! Everyone loved them. The peppers were perfectly roasted and the filling was so flavorful. I will definitely be making these again.
Faran Astifan
[email protected]These were delicious! I made them for my husband and he loved them. The peppers were so flavorful and the filling was so moist and cheesy. I will definitely be making these again.
nesra mussa
[email protected]I've made this recipe several times and it's always a hit! The peppers are always perfectly roasted and the filling is so flavorful. I love that it's a healthier version of traditional chiles rellenos.
Hazoor Box
[email protected]These were so good! I made them for my family and they all loved them. The peppers were perfectly roasted and the filling was so flavorful. I will definitely be making these again.
Mumil
[email protected]I made these last night and they were delicious! I used a mix of poblano and Anaheim peppers, and I stuffed them with a mixture of ground beef, rice, beans, and cheese. I also added a little bit of chopped onion and garlic to the filling. The peppers