We just finished eating this nommy cheesy goodness. It’s a little more effort than we usually put into one meal, but it’s worth it if you have the time. By itself as is, it’s not quite a full meal for us. We’re playing with the idea of fixing some easy flavored rice on the side, or adding corn and/or mushrooms into the chile dish itself.
Easy Chiles Rellenos
10 canned or fresh poblano peppers
4 cups cheese (mozzarella, pepper jack or Mexican blend)
3 eggs
¼ cup all-purpose flour
¾ cup skim milk
Black pepper to taste
Hot pepper sauce (optional)If peppers are fresh, roast them first. I do it in my toaster oven – five peppers at a time. I put them on 450 degrees, on one side for 20 minutes and other side for 10 minutes (they will blacken and blister). Let them cool, then skin should peel right off. Remove skin, stems and seeds, with one long slice down the side of the pepper if necessary.
1. Preheat oven to 350. Oil 9×13 casserole dish.
2. Fill peppers with cheese (and corn and mushrooms?). Place them in a single layer in dish.
3. Beat eggs and flour together until smooth. Add milk, pepper and hot sauce. Carefully pour over peppers.
4. Bake uncovered for 45 minutes, until knife inserted into batter comes out clean.
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