Looking to spice your meal up a bit? These delicious Poblano Chile Rellenos are the answer! Stuffed with Monterey Jack cheese and layered with beaten eggs and shredded cheddar, they’re perfect for an easy vegetarian weeknight meal, or as a casserole to bring to your next potluck.
Set oven to broil setting and place rack 6 inches below the broiler
Rinse poblano peppers under cold running water, pat dry and lay on clean baking sheet
Broil peppers about 10-15 minutes, until skin starts to char and wrinkle, turning peppers halfway through to ensure even roasting
Remove peppers from oven and transfer peppers to a glass bowl. Cover with plastic wrap and let cool about 10-15 minutes.
Once cool, carefully remove skins from peppers and rinse away seeds. Spread chiles in single layer on paper towels and pat dry.
Stuffing Chile Rellenos
Set oven to 400 degrees and grease 9 x 13 baking dish with cooking spray.
Lay out half of the chiles in single layer on baking dish, and insert Monterey jack cheese strips into each pepper. Sprinkle with shredded cheddar cheese and paprika. Alternate layers of stuffed chiles with cheese and paprika, ending with cheese.
Whisk eggs with milk, gradually adding the flour, and beat until smooth. Add salt, pepper, and red pepper sauce and mix thoroughly. Pour egg mixture into baking dish, covering the stuffed chiles shredded cheddar cheese.
Bake uncovered for about 30-40 minutes. When finished, take it out of the oven and let cool for 5-10 minutes. Cut in squares and serve with your favorite salsa.