Baked Chiles Rellenos

1 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2 . Stage

Roast peppers on the top rack of the preheated oven until skins are charred, about 5 minutes per side. Remove from the oven and let sit until cool enough to handle, about 10 minutes.

3 . Stage

Set the oven to 350 degrees F (175 degrees C).

4 . Stage

While the peppers are cooling, whisk flour, milk, eggs, baking powder, and salt together in a medium bowl until smooth.

5 . Stage

Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.

6 . Stage

Carefully peel waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.

7 . Stage

Spread about 1/4 cup milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle; place peppers into the baking dish in a single layer, with the seams facing down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.

8 . Stage

Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.