Baked Chili Rellenos

A healthier alternative to traditional fried chili rellenos, these baked beauties are packed with flavor and nutrition.

Anaheim or Poblano Peppers

Shredded Cheese (Cheddar, Monterey Jack, or Queso Fresco)

Eggs

Flour or Cornstarch

Heavy Cream or Greek Yogurt

Cilantro

Salt and Pepper

Cooking Spray or Olive Oil

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Preheat the oven to 375°F (190°C).
Roast the peppers until the skin is blistered, then steam them in a towel.
Once cooled, peel the skin and stuff the peppers with shredded cheese.
Beat the eggs, add salt and pepper, then mix in flour or cornstarch for the batter.
Place stuffed peppers in a greased baking dish and pour the egg mixture on top.
Bake for about 30 minutes or until golden, broil for an extra crispy finish if desired.
Garnish with chopped cilantro and serve warm.

Serve with a side of salsa or avocado, and consider substituting with dairy-free options as needed.