Chile Rellenos on a Baking Sheet

Chile Rellenos on a Baking Sheet

Enjoy a lighter and easier version of classic Chile Rellenos by baking them instead of frying! This dish is packed with flavor, featuring roasted poblano peppers stuffed with cheese and topped with a delicious sauce. Perfect for a comforting meal! 😍✨

Ingredients:

• 4 large poblano peppers 🌶️

• 2 cups shredded cheese (cheddar, Monterey Jack, or queso Oaxaca) 🧀

• 3 eggs 🥚

• 1/2 cup all-purpose flour 🥣

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• 1/2 cup milk 🥛

• 1 tsp baking powder 🏔️

• 1/2 tsp salt 🧂

• 1/2 tsp black pepper 🌿

• 1 cup tomato sauce 🍅

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• 1/2 tsp cumin 🥄

• 1/2 tsp garlic powder 🧄

• 1 tbsp olive oil 🫒

Instructions:

1️⃣ Roast the Peppers: Preheat oven to 400°F (200°C). Place poblanos on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin is blistered. Remove, place in a covered bowl for 10 minutes, then peel off the skin and remove the seeds. 🌶️🔥
2️⃣ Stuff the Peppers: Fill each roasted pepper with cheese and set aside. 🧀✨
3️⃣ Prepare the Batter: In a bowl, whisk eggs, flour, milk, baking powder, salt, and pepper until smooth. 🥚🥄
4️⃣ Bake: Place the stuffed peppers on a greased baking sheet. Pour the batter evenly over them. Bake at 375°F (190°C) for 20-25 minutes until golden. 🍽️
5️⃣ Make the Sauce: Heat olive oil in a pan, add tomato sauce, cumin, and garlic powder. Simmer for 5 minutes. 🍅🔥
6️⃣ Serve: Drizzle the sauce over the baked chile rellenos and enjoy! 😋💛

✨ A delicious, healthier twist on a Mexican classic! ✨

#ChileRellenos #BakedNotFried #EasyMexicanFood