- Roast Peppers
Char the poblano peppers under the broiler, turning occasionally, until skin is blackened on all sides. Place in a paper bag and let steam.
- Prepare Peppers
Peel the charred skin off the peppers. Make a slit in each pepper and remove seeds while keeping peppers intact.
- Stuff Peppers
Fill each pepper with shredded Monterey Jack cheese. Arrange in a greased 9x13 baking dish.
- Prepare Batter
Separate eggs. Beat whites until stiff peaks form. In another bowl, mix yolks, flour, milk, salt, and pepper. Gently fold whites into yolk mixture.
- Assemble
Pour the egg mixture over the stuffed peppers. The batter should completely cover the peppers.
- Bake
Bake at 375°F (190°C) until puffed and golden brown. Let stand before serving.
- Calories:385 kcal
- Protein:24 g
- Total Fat:28 g
- Saturated Fat:16 g
- Unsaturated Fat:12 g
- Total Carbs:12 g
- Sugar:3 g
- Fiber:2 g
- Sodium:680 mg
Discover the irresistible charm of Chiles Rellenos in this simplified casserole version that brings authentic Mexican flavors to your table with half the effort. This beloved dish traces its origins to Puebla, Mexico, where it evolved from simple stuffed peppers to the cheese-filled, egg-battered delicacy we know today. Our quick-bake version maintains all the traditional flavors – roasted poblano peppers, melty cheese, and a fluffy egg coating – but transforms them into a convenient casserole format perfect for busy families. The combination of charred peppers, creamy cheese, and light, soufflé-like topping creates a symphony of textures and flavors that will transport you straight to a Mexican cantina. This dish is perfect for weekend brunches, potlucks, or any occasion that calls for impressive yet achievable Mexican cuisine.
