Oven Baked Chiles Rellenos

Follow our step-by-step guide on how to make Oven Baked Chiles Rellenos.

1. Step 1

   Begin by preheating your oven's broiler, positioning the rack about 6 inches from the heat source.

2. Step 2

   Roast the poblano peppers on the top rack until their skins are beautifully charred, which should take around 5 minutes per side.

3. Step 3

   Once they’re perfectly roasted, remove them from the oven and allow them to cool for about 10 minutes.

4. Step 4

   Next, set your oven to a cozy 350°F (175°C).

5. Step 5

   While the peppers cool, whisk together flour, milk, eggs, baking powder, and salt in a medium bowl until the mixture is silky smooth.

6. Step 6

   Slice the queso fresco into eight rectangles, making sure they are slightly shorter than the peppers.

7. Step 7

   When the peppers have cooled, gently peel off the charred skin, then make a slit down each pepper and scoop out the seeds and membranes with a spoon.

8. Step 8

   Spread approximately 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish.

9. Step 9

   Stuff each pepper with a rectangle of queso fresco and arrange them seam-side down in the dish.

10. Step 10

    Pour the remaining egg mixture over the stuffed peppers and generously sprinkle with shredded cheddar cheese.

11. Step 11

    Bake in the preheated oven for about 30 minutes, or until the egg mixture has puffed up and the cheese is a delightful golden brown.

12. Step 12

    Enjoy the delicious aroma as your dish transforms into a comforting masterpiece!.