Baked Chiles Rellenos
Skip the frying and serve up these baked chiles rellenos for an easy, flavorful, more wholesome take on the Mexican main dish.
Set the oven’s broiler to high and place a rack about 6 inches from the heat source.
Roast peppers for five minutes on each side on the top rack of the preheated oven or until the skins are charred.
Remove from the oven and wait for about 10 minutes until it is safe to handle.
the oven to 350 degrees Fahrenheit (175 degrees C).
In a medium bowl, combine the eggs, flour, milk, baking powder, and salt and whisk until smooth while the peppers cool.
Cut the queso fresco into eight uniform rectangles that are just slightly longer than the peppers.
Peel the cooled peppers’ waxy skin off with caution.
Remove the seeds and membranes from the peppers by making a gentle cut down their length.