Baked Chili Rellenos

One of my favorite dishes to order at Mexican restaurants is Chili Rellenos. Those yummy cheese filled chilies deep fried to perfection, mmmmm…. So good! One reason for always ordering them out is because it is a recipe that seems like it would involve too much at home. I only get my deep fryer out for making doughnuts and that’s about it. Recently at the grocery store I just couldn’t pass up those emerald green poblano peppers, they where calling to me. So quickly in the store I thought of how I might be able to pull of an easy way of preparing one of my favorite dishes without all the hassle of frying. I succeeded! This recipe turned out better than I imagined and just as yummy as any restaurant. And as for ease, let me just say, that my 18 month old who is cutting teeth right now would not let me put him down during dinner prep, so if I can make this recipe with a toddler on my hip the entire time, its not that difficult!

Baked Chili Rellenos

Baked Chili Rellenos

4 poblano peppers

1 can of refried beans

2 cups of shredded jack cheese

1/2 cup of cornmeal

1/2 cup of flour

1 T. sugar

3 tsp. baking powder

1 egg

1/4 tsp. chili powder

1/2 cup of milk

Turn on your top broiler, place the peppers on a cookie sheet and put them in the oven for about 15 minutes or so, turning once to char all the sides. Once the skins look a bit toasted all around, remove them from the oven and place foil over the top to let them steam a little and cool off a bit before handling.  When the peppers are cool enough to touch, carefully peel off the skin (don’t worry, this step is way easier than it sounds!) and cut down the middle lengthwise. Then using your hands or a spoon, scoop out the seeds and stem. In a small bowl mix together the refried beans and shredded cheese. Spoon the bean and cheese mixture evenly into the four peppers and place into a small, buttered casserole dish. In a medium sized mixing bowl whisk together the flour, cornmeal, sugar, baking powder, egg, chili powder and milk. Pour the batter over the stuffed peppers and bake in the oven at 375 degrees for about 25 minutes or until the cornbread is done. I served mine with a side of mexican rice and a heaping drizzle of Mexican Crema.

 

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