Ingredients for Baked Chiles Rellenos
- Whole Green Chilies
- Monterey Jack Cheese
- 1 tablespoon butter, for greasing the dish
- 3 large eggs
- 1 cup milk
- All Purpose Flour
- Baking Powder
- Sharp Cheddar Cheese
- 1 1/2 cups marinara sauce
- Pitted Ripe Olives
How to Make Baked Chiles Rellenos
- Preheat oven to 375°F (190°C).
- Carefully roast the poblano chiles directly over a gas flame or under a broiler until the skins are blackened and blistered. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel, remove seeds and pith, and cut each chile lengthwise.
- Fill each chile with approximately 1/3 cup of Monterey Jack cheese.
- Lightly butter a shallow 3-quart casserole dish or a 9x13 inch baking dish.
- Arrange the stuffed chiles side-by-side in the prepared dish.
- In a medium bowl, whisk together the eggs until light and frothy.
- Gradually whisk in the milk, flour, and baking powder until smooth.
- Pour the egg batter evenly over the chiles.
- Sprinkle the top with cheddar cheese.
- Bake, uncovered, for 30-35 minutes, or until the casserole is puffed and lightly golden brown, and the egg batter is set.
- While the casserole bakes, gently heat the marinara sauce.
- Garnish the hot casserole with sliced black olives.
- Serve immediately with the warm marinara sauce for dipping.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
39g
Fat
92g
Carbs
10g
