I was looking for a healthier way to make rellanos without frying and came upon this recipe that I modified. It’s not your traditional rellano but the flavor is similar and it is very tasty.
5 poblano peppers roasted and peeled or use canned peppers
6-8 oz Monterey jack cheese or Colby jack
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup shredded Monterey jack or Colby jack
Preheat the oven to 350
Slice the cheese into small rectangles and then grate the
1/2 cup for later use.
Whisk together the eggs, milk, flour, baking powder, and
salt until smooth.
Gently cut a slit through one side of the pepper, taking
care not to cut all the way through. using a spoon gently scrape the membrane
and seeds from the poblano pepper, unless you prefer it spicy then leave some
as this is where the heat comes from.
Lay the peppers flat and arrange a rectangle or two of the
cheese in the center.
Wrap the roasted pepper around the cheese and place seam
side down in a small to medium sized greased casserole dish.
Pour the batter over the peppers.
Sprinkle the remaining 1/2 cup shredded cheese over the top.
Bake for 20-30 minutes until the top is golden and the
batter is set.