I’ve mentioned before that I love Mexican food. I also like trying to make it at home. One of my favorite Mexican meals is chili rellenos. I’ve always enjoyed these, but over the past 4 or 5 years, I’ve found that the enjoyment is short lived. The greasiness of the dish upsets my stomach. Also, every recipe I’ve seen for fried chili rellenos calls for flour to sprinkle on the peppers. I could use rice flour, but I like being able to just forgo the flour all together. So, I set out on a mission to find an alternative way of making chili rellenos. While the texture is slightly different, I find these baked chili rellenos incredibly tasty, with none of the stomach ache problems associated with the fried version.
- 14 oz chorizo
- 6-8 poblano peppers, roasted and pealed (Check out this recipe for step by step instructions if you need them.)
- 8 0z cheddar block, sliced into 1/2 inch slices
- 8 oz monterey jack block, sliced into 1/2 inch slices
- 8 eggs, separated
- 2 tablespoons butter, melted and cooled
- Preheat the oven to 350 degrees.
- Cook the chorizo until it is completely cooked. Drain the grease and spread the meat in the bottom of a greased 9×13 baking dish.
- Gently cut a slit in each pepper, from top to bottom on one side. Remove as many seeds as possible.
- Place one slice each of cheddar and monterey jack cheese into pepper. Gently close the pepper around the cheese.
- Next, beat the egg whites until they are still stiff peaks. Gently fold in the yolks and then the melted butter.
- Spread about 1/3 of the egg mixture evenly over the chorizo.
- Place the stuffed peppers over the eggs, try and leave a small amount of space between each pepper.
- Cover the peppers with the remaining egg mixture.
- Bake for 30-40 minutes or until the cheese is melted and the eggs are cooked.
- Serve immediately.