• Prep Time
    300 Mins
  • Cook Time
    0 Mins
  • Total Time
    300 Mins
  • The base number of servings for this recipe is 6
    OK

    Baked Chile Rellenos

    We all love Chile Rellenos, so why not try them in a new and meatless way? In this dish, spicy poblanos are baked in a silky egg custard and then topped with cheese.


    Ingredients
    3
    large poblano peppers, stemmed, halved and seeded
    8
    large eggs
    1/2
    cup
    heavy cream
    1/3
    cup
    all-purpose flour
    2
    cloves
    garlic, finely chopped
    1
    teaspoon
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    1
    teaspoon
    dried oregano
    1/2
    teaspoon
    baking powder
    3
    cups
    shredded cheese
    1
    cup
    finely chopped onion
    1
    cup
    cilantro leaves
    Directions
    Preheat the oven to 400 F. Spray 6 individual oven safe casserole dishes with nonstick cooking spray and set aside.
    Put the poblano peppers in a large mixing bowl and cover with hot water. Let stand until tender, about 5 minutes. Drain well and discard the soaking water.
    Whisk together the eggs, cream, flour and garlic. Add the salt, pepper, oregano and baking powder and whisk until smooth.
    Place half a poblano chile in each prepared dish. Pour the egg mixture evenly between the dishes and top each with ½ cup shredded cheese.
    Bake until toothpick comes out clean when inserted into egg, about 15 minutes. Serve warm topped with onion and cilantro.

    The base number of servings for this recipe is 6
    OK

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