Baked Chiles Rellenos

Ingredients

• 8 medium poblano peppers
• 4 large eggs
• 0.5 cups all-purpose flour
• 0.33 cups milk
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 package queso fresco , 12 ounce
• 1 package shredded Cheddar cheese , 8 ounce

Instructions

1. 1

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 2

   Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C).

4. 4

   While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.

5. 5

   Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.

6. 6

   Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.

7. 7

   Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.

8. 8

   Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.