BAKED CHILE RELLENO!!! So simple to make!!! EASY!!!!

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder and more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

ground meat

🥗Healthier: quinoa

💰Cheaper: canned beans

Quinoa is a protein-rich alternative, while beans are budget-friendly.

tomato sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomatoes

Homemade salsa can be fresher and lower in sodium.

Welcome to Maria's kitchen and introduce the dish: baked chile relleno.

Mention that the dish is a healthier twist on traditional deep-fried chile rellenos.

Show roasted green anaheim chilies and mention that canned chilies can be used instead.

State the need for green chilies, which are not hot, and show the canned option.

Prepare an 8x8 glass pan by greasing it.

Open the chilies and stuff them with a mix of colby jack and mozzarella cheese, using about 4 pieces of cheese per chili.

Place the stuffed chilies in the greased pan, fitting about four snugly.

In a mixer, combine 4 eggs, 1/3 cup of milk, 1/2 cup of flour, 1/4 teaspoon of black pepper, 1/2 teaspoon of baking powder, and a pinch of salt.

Mix the egg mixture until well combined and pour it over the stuffed chilies in the pan.

Bake uncovered at 450°F for 15 minutes.

Remove from the oven and top with additional cheese, allowing it to melt.

Serve with optional red or green sauce and garnish with sour cream and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens