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
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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.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
39g
Fat
92g
Carbs
10g
