Name: Baked Chile Rellenos A La Arizona
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1/2 cup corn kernels; 1/4 cup chopped fresh cilantro; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 2 large eggs; 1/2 cup all-purpose flour; 1/2 cup milk; Salsa, for serving

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the poblano peppers on the baking sheet and roast them in the oven for about 15-20 minutes, or until the skins are blistered and charred. Turn the peppers occasionally to ensure even roasting.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
Carefully peel the skins off the peppers and make a small slit on one side to remove the seeds and membranes. Be gentle to keep the peppers intact.
In a mixing bowl, combine the Monterey Jack cheese, cheddar cheese, corn kernels, cilantro, cumin, chili powder, salt, and pepper. Mix well to create the filling.
Stuff each poblano pepper with the cheese filling, making sure not to overfill.
In a separate bowl, whisk the eggs, flour, and milk together to create a batter.
Dip each stuffed pepper into the batter, ensuring it is fully coated.
Place the battered peppers back on the baking sheet and bake in the oven for 20-25 minutes, or until the tops are golden brown and the cheese is melted.
Serve the Baked Chile Rellenos A La Arizona hot, garnished with fresh cilantro and a side of salsa.

Ingredients

Instructions

Nutrition Facts

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