Baked Chile Rellenos

I tried doing something like this a while back, and it didn’t work as well as it did this time. That time, I battered the peppers first and then stuffed them. This time, I reversed the process. The peppers were crisp, as was the crust, and the cheese was flavorful and gooey. I served this with refried beans, corn tortillas and tomato slices. You can either make a little wrap with a slice of pepper and the other ingredients, or eat them separately.

Servings: 2

Cooking time: 25-30 minutes prep, then baking

Ingredients:

  • 2 ripe poblano chiles
  • 3 oz Monterrey Jack cheese, grated (low fat is fine)
  • 1 tsp ground cumin
  • 1 small garlic clove
  • 1/3 cup cornmeal
  • 1/2 cup flour
  • 1 egg
  • 2-3 oz milk
  1. Wash the peppers. Cut them horizontally about an inch from the stem end. Carefully, remove the veins and seeds from the inside of the peppers (for a spicier dish, leave some of the veins). Again carefully, cut around the stem and the top of the pepper and remove it. Discard the seeds and veins. Wash your hands well.
  2. Heat the oven to 350. Mince the garlic. In a small bowl, mix the cheese, cumin and garlic. In another small bowl, scramble the egg with the milk. On a plate with a bit of an edge, mix the cornmeal and flour. Spray a small baking dish (one or two quarts) with non-stick spray.
  3. Carefully stuff the cheese mixture into the peppers. Be sure to get some down in the tip of the pepper, but don’t just cram it in or you’ll break the pepper. (Use the handle of a spoon or fork if you’re having trouble.) If there are pockets in your pepper tops, you can put some cheese in there as well.
  4. Again carefully, dip one of the pepper bottoms into the egg mixture, trying to keep it somewhat upright so the cheese doesn’t fall out. Once it’s coated, dip the same pepper into the cornmeal/flour mix and coat well. You might just want to use your fingers to spread the cornmeal mix onto the pepper. If you’d like a thicker crust, repeat dipping in the egg mixture then the cornmeal. Place in the baking dish. Repeat with the other pepper bottom and the tops, matching the tops to the peppers once in the baking dish.
  5. Bake uncovered in the center of the oven for 20-30 minutes, or until the cheese is melted and the crust is starting to brown.
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2 Comments »

  1. Think I will try this recipe this weekend. I love Mexican cooking. I’d rather eat out than do my own cooking but no wheels at this time. Taxis are expensive.

  2. Kari said

    This is definitely different from chile rellenos at a good Mexican restaurant, but I still think it’s tasty. Let me know how it turns out.

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