Baked Chili Rellenos: The Best Healthy Twist on Tradition
Baked Chili Rellenos combine smoky poblano peppers with chorizo in a healthier, baked form, redefining comfort food.
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Whisk
Ingredients
For the Peppers
- 4 pieces Poblano Peppers Choose firm, heavy ones for better roasting.
For the Filling
- 1 cup Shredded Monterey Jack Chorizo Freshly shredded is preferred for creaminess.
- 1 cup Shredded Cheddar Cheese Mix mild and sharp varieties for enhanced flavor.
For the Batter
- 4 large Large Eggs Room-temperature eggs mix more evenly.
- 1/2 cup All-Purpose Flour Unbleached gives a better taste.
- 1 cup Whole Milk Skim milk can result in a drier texture.
- 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
- 1 teaspoon Salt Balances flavors.
- 1/2 teaspoon Black Pepper Freshly ground enhances flavor.
For the Baking Dish
- 1 tablespoon Non-Stick Spray or Butter Generous application is crucial.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under the broiler, turning until charred.
- Cool, peel the peppers, slice them open, and remove the seeds and membranes.
- Stuff each pepper with shredded Monterey Jack chorizo.
- Whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Arrange the stuffed peppers in a greased baking dish and pour the egg mixture over them.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 30-35 minutes, until puffed and golden with bubbling cheese.
- Rest for 5-10 minutes before slicing.
Notes
Optional: Serve with fresh cilantro and a squeeze of lime for an extra zesty kick.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg
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