Ingredients for - Healthier Baked Chiles Rellenos
How to cook deliciously - Healthier Baked Chiles Rellenos
1. Stage
Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
2. Stage
Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
3. Stage
Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
4. Stage
Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
5. Stage
Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
6. Stage
Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
7. Stage
Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
8. Stage
Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.
