Salty Cocina's Baked Chile Rellenos - Chile Rellenos al Horno

Introduction

In this tutorial, we'll guide you through making Baked Chile Rellenos, a healthier version of the traditional dish. This recipe features roasted poblano peppers filled with a delicious veggie and cheese mixture, topped with a zesty salsa. Follow these steps to create a satisfying meal without the hassle of frying.

Step 1: Prepare the Poblano Peppers

• Select 8 fresh poblano peppers:
  • Look for firm, smooth, dark green peppers with no shriveling.
  • Ensure the stems are fresh-looking.
• Roast the peppers:
  • Preheat your oven to 450°F (232°C).
  • Place the peppers on a baking sheet and roast for about 20-30 minutes, turning occasionally until the skins are blistered and charred.
• Once roasted, remove from the oven and cover with a kitchen towel for about 10 minutes to steam. This will make peeling easier.
• Carefully peel off the charred skin and remove the seeds without tearing the peppers.

Step 2: Prepare the Filling

• Chop the following ingredients for the filling:

  • 2 medium zucchinis
  • 3 Roma tomatoes
  • 1/2 white onion
  • 2 serrano peppers
  • 3 garlic cloves

• In a skillet, heat a little oil over medium heat, then:

  1. Sauté the onion and garlic until fragrant.
  2. Add the zucchini, Roma tomatoes, serrano peppers, and cook until softened.
  3. Stir in 1.5 tbsp NM Chile Colorado, 1/2 tsp cumin, 1/2 tsp Mexican oregano, and 1 tbsp chicken bouillon.
  4. Once combined, remove from heat and let cool.

• Add 3-4 cups of pepper jack cheese to the veggie mixture, stirring until well mixed.

Step 3: Prepare the Egg Mixture

• In a mixing bowl, combine:
  • 6 room-temperature eggs
  • 1/4 tsp cream of tartar
  • 1/4 cup half-and-half milk
  • 1/2 tsp paprika
  • 1/2 tsp chicken bouillon
  • 1/4 cup all-purpose flour
• Using a hand mixer, beat the egg mixture until fluffy.

Step 4: Assemble the Chile Rellenos

• Preheat your oven to 375°F (190°C).
• Grease a baking dish with vegetable oil or manteca.
• Carefully stuff each roasted poblano pepper with the veggie and cheese filling.
• Place the stuffed peppers in the greased dish, then pour the beaten egg mixture over them.

Step 5: Bake the Chile Rellenos

• Bake in the preheated oven for about 30-35 minutes or until the egg mixture is set and the tops are golden brown.
• While baking, prepare the sauce.

Step 6: Prepare the Sauce

• In a blender, combine:
  • 4 Roma tomatoes
  • 2 serrano peppers
  • 1/4 white onion
  • 2 garlic cloves
  • 1 cup water
  • 1 tbsp NM Chile powder (optional)
• Blend until smooth. Heat the sauce in a saucepan over medium heat until warmed through.

Step 7: Serve and Garnish

• Once the chile rellenos are done baking, remove them from the oven.
• Serve topped with the sauce and garnished with:
  • Chopped green onions
  • Fresh cilantro
  • Mexican sour cream
  • Queso fresco

Conclusion

Enjoy your healthier Baked Chile Rellenos packed with flavor and goodness. This recipe not only satisfies your cravings but also minimizes the mess and guilt associated with frying. Try making burritos with any leftovers for a delicious second meal!