Baked Chile Rellenos Recipe From ‘Sweet Life’

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Vianney Rodriguez of Sweet Life shares her hearty recipe for chile rellenos that practically overflow with cheese.

Photo: Vianney Rodriguez

Baked Chile Rellenos
Serves 6

My entire familia loves chile rellenos — we grew up on them. Mami made them at least once a month, and during the holiday season, they made a weekly appearance for family and friends who stopped by for a visit. She would carefully stuff them with ground beef, pork, or turkey and give them a light fry.

I enjoy finding news ways to stuff the mighty poblano, and after much thought, it occurred to me: Why stuff them with meat at all? I decided to cover them with a silky egg mixture and top them with cheese. Baked until golden, they’re tender and piping hot.

3 large poblano peppers, halved, with seeds and stem removed
8 eggs
2 garlic cloves, finely minced
½ cup heavy cream
1/3 cup flour
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried oregano
3 cups shredded cheese (such as Monterey Jack)
1 cup onion, finely diced
1 cup cilantro, washed

In a large mixing bowl place poblano peppers and submerge in hot water for 5 minutes until tender. Remove from water, drain well, and dispose of water. Set peppers aside.

Pre-heat oven to 400° F. Spray 6 individual oven-safe casserole dishes with non-stick cooking spray.

In large mixing bowl, whisk together eggs, garlic, and heavy cream. Add baking powder, salt, pepper, and oregano and whisk until smooth.

Place one half of poblano chile in each oven-safe dish. Evenly distribute egg mixture between them, and top each with ½ cup of shredded cheese. Bake about 15 minutes or until toothpick comes out clean when inserted into egg.

Serve warm topped with onion and cilantro.

More cheesy dishes to love:

Tangy feta dip that perfectly pairs with spring vegetables

Kale and goat cheese muffins for a savory breakfast

Mac and cheese that doesn’t require a recipe

What’s your favorite type of cheese? Tell us below!