Chile rellenos literally means stuffed peppers. Traditionally, chile rellenos are a Mexican dish made up of battered, fried and cheese-stuffed poblano peppers (here’s the recipe for authentic chile rellenos). In a medium bowl combine eggs and milk. Chiles rellenos are Mexican stuffed peppers, typically battered, deep-fried, and served with salsa. Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. However, in this recipe, I’ve decided to lighten it up a bit and bake it instead of frying it. The problem is I love them too, but they don't look quite as good on me. There are many types of chiles rellenos, but the version found in most Tex-Mex and Mexican restaurants is made from large, mild poblano peppers (sometimes incorrectly labeled pasilla peppers) stuffed with Oaxacan cheese and served with tomato sauce or salsa roja. Quarter the chile My husband Brian loves Chiles Rellenos. Beat until smooth with a rotary beater. Top with 1 cup of Pepper Jack cheese. Add flour, baking powder, cayenne pepper, and salt. The recipe was easy to follow and the Chili Rellenos turned out fantastic! Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients - all baked together on one sheet-pan - saving a step! https://www.yummly.com/recipes/baked-poblano-chile-rellenos Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. When putting chilis under broiler, for the beginning chefs, I would not broil too long as I think a little firmer chilis are better to work with and being that they will be fried in addition to roasting under the broiler, the chilis will be cooked once all steps are followed. A healthy, vegan- adaptable, Roasted Chiles Rellenos Recipe - that is lightened up with the addition of black beans. Hatch chiles are easy to work with and the flavor beats out any other chile. 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