Description
These Baked Chili Rellenos are a healthier twist on the traditional fried version, featuring roasted green chilies stuffed with cheese, covered in a savory egg mixture, and baked to perfection.
Ingredients
- 6 whole green chilies (roasted and peeled)
- 1 1/2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup tomato sauce (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Carefully stuff each roasted chili with shredded cheese and place them in a single layer in the baking dish.
- In a mixing bowl, whisk together the eggs, flour, baking powder, salt, and milk until smooth.
- Pour the egg mixture evenly over the stuffed chilies in the dish.
- Bake for 45 minutes or until golden brown and the egg mixture is set.
- Let cool slightly before slicing and serving with optional tomato sauce.
Notes
- For a spicier version, use hotter chilies or add diced jalapeños to the cheese filling.
- You can substitute cheddar or a cheese blend if Monterey Jack isn’t available.
- This dish reheats well and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 135mg
