Cheesy Baked Poblano Peppers
Indulge in the deliciousness of Cheesy Baked Poblano Peppers, a comforting take on the traditional Chiles Rellenos recipe. These roasted and stuffed peppers not only showcase the vibrant flavors of Mexican cuisine but also offer a delightful mix of textures thanks to the melted cheese and crispy exterior. First, we char the chilies to perfection, allowing the skins to loosen for easy peeling. Each pepper is then generously filled with creamy cheese, coated in a light and airy egg batter, and fried until golden. The magic truly happens when they are baked with a rich enchilada sauce and topped with extra cheese, resulting in a bubbling, cheesy delight that’s perfect for sharing. Pro tip: Using toothpicks to secure the peppers before frying makes handling them a breeze. Enjoy these stuffed wonders with rice, beans, and tortillas for a complete meal!
N/A
Servings
267
Calories
8
Ingredients
Ingredients
poblano peppers
6 whole (fresh, rinsed)
cheese
1/2 lb (thinly sliced (Oaxacan, queso fresco, or Chihuahua cheese preferred))
flour
1/4 cup (for rolling chiles)
large eggs
6 whole (separated into whites and yolks)
flour
1/2 cup (for batter)
salsa verde
2 cups (canned, warmed)
home style Mexican salsa
2 cups (canned, warmed)
corn oil
1 cup (for frying)
Instructions
1
Rinse the poblano peppers under cold water and remove any dirt.
2
Preheat the oven to the broil setting (high heat).
3
Arrange the chiles in a 9 x 14 baking dish or on a cookie sheet. Place them on the top shelf of the oven.
4
Keep a close eye and listen carefully; as the skins pop and char, flip the chiles over to ensure even cooking.
5
Once both sides are nicely charred but not completely blackened, remove the peppers from the oven, using a potholder to protect your hands.
6
Wrap each charred chile in a moist paper towel or place them in a sealed plastic bag to steam for about 10 minutes.
7
After steaming, peel the skins off each chile gently to avoid tearing the flesh underneath.
8
Next, cut a slit along the length of each pepper and make a small cross near the stem end to create an opening. Remove the seeds and membranes using a teaspoon, as these contain most of the heat. Replace the seeds with thin slices of cheese.
9
In a large bowl, whip the egg whites with an electric mixer until stiff peaks form.
10
In a separate bowl, beat the egg yolks with one tablespoon of flour and a pinch of salt. Carefully fold the yolk mixture into the whipped egg whites until combined.
11
In a frying pan, heat the corn oil over medium heat until a drop of water sizzles in the oil.
12
Roll each stuffed pepper in 1/4 cup of flour and then dip fully in the egg batter. Fry the peppers seam-side down until golden brown on both sides, about 3-4 minutes. Transfer to a plate lined with paper towels to drain excess oil.
13
In a saucepan, heat the salsa verde and Mexican salsa over medium heat until warm.
14
To assemble the dish, lay the fried chiles in a baking pan, pour the warmed salsa over them, sprinkle generously with additional cheese, and bake in the oven until the cheese is melted and bubbly, approximately 10-15 minutes at 350°F (175°C).
15
Serve immediately, garnished as desired, alongside rice, beans, and tortillas.
Nutrition Information
15g
Fat
17g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Baked Poblano Peppers?
They are a comforting variation of the traditional Chiles Rellenos recipe, featuring roasted, cheese-stuffed peppers fried in a light egg batter and baked in sauce.
How many poblano peppers do I need for this recipe?
You will need 6 whole fresh poblano peppers.
What type of cheese is recommended for stuffing?
Oaxacan, queso fresco, or Chihuahua cheese are the preferred choices for stuffing these peppers.
Why do you need to char the peppers?
Charring the peppers allows the skins to loosen, making them easy to peel before stuffing.
How do I char the poblano peppers?
Arrange them in a baking dish and place them on the top shelf of the oven under the broil setting until the skins pop and char.
How long should I steam the peppers after charring?
The peppers should be steamed for about 10 minutes in a moist paper towel or a sealed plastic bag.
How do I prepare the peppers for stuffing?
Gently peel off the skins, cut a slit along the length, and remove the seeds and membranes.
Is there a way to make the peppers less spicy?
Yes, removing the seeds and membranes with a teaspoon will remove most of the heat from the peppers.
How do I make the egg batter?
Whip the egg whites until stiff peaks form, then fold in a mixture of yolks, flour, and salt.
What is the first step in making the batter?
The first step is to whip 6 egg whites with an electric mixer until they reach stiff peaks.
What goes into the egg yolk mixture?
The egg yolks are beaten with one tablespoon of flour and a pinch of salt.
How do I coat the peppers before frying?
Roll each stuffed pepper in 1/4 cup of flour and then dip it fully into the egg batter.
What kind of oil should be used for frying?
One cup of corn oil is recommended for frying the peppers.
How do I know when the oil is hot enough for frying?
The oil is ready when a drop of water sizzles immediately upon contact.
Which side should I fry the peppers on first?
You should place the peppers in the pan seam-side down first.
How long do the peppers need to fry?
Fry them for about 3-4 minutes until they are golden brown on both sides.
What is the pro tip for handling the peppers while frying?
Use toothpicks to secure the peppers before frying to make them easier to handle.
What sauces are used in the baking step?
The recipe uses a combination of 2 cups of salsa verde and 2 cups of home style Mexican salsa.
How do I assemble the dish for the oven?
Lay the fried chiles in a baking pan, pour the warmed salsa over them, and sprinkle with extra cheese.
What is the baking temperature for this dish?
The dish should be baked at 350°F (175°C).
How long do the peppers need to bake?
Bake the assembled dish for approximately 10-15 minutes until the cheese is melted and bubbly.
What are the suggested side dishes for these peppers?
Serve the stuffed peppers with rice, beans, and tortillas for a complete meal.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring cheese and peppers.
How many calories are in a serving of this dish?
Each serving contains approximately 267 calories.
What is the fat content of this recipe?
There are 15 grams of fat per serving.
How much protein is in these Cheesy Baked Poblano Peppers?
This recipe provides 13 grams of protein per serving.
What is the carbohydrate count for this recipe?
There are 17 grams of carbohydrates per serving.
How many eggs are required for the batter?
The recipe requires 6 large eggs, separated into whites and yolks.
What is the texture of the finished dish?
The dish features melted, creamy cheese and a light, airy, and crispy fried exterior.
How much cheese is used in total?
The recipe calls for 1/2 lb of thinly sliced cheese.