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

Chile rellenos have always been one of my favorite dishes, with their rich and bold flavors that never fail to satisfy my taste buds. However, the traditional way of frying them has always been a hassle for me. The mess that comes with frying is something I dread, not to mention the guilt of consuming all that extra oil. This year, I set out to find a way to enjoy my beloved Chile Rellenos without any of these worries.

The filling of my chile rellenos was a delicious combination of veggies, low-fat cheese, and fluffy egg whites, which gave it a light and airy texture. I topped it with freshly chopped green onions and cilantro and served it with tasty red salsa, adding some zing to the dish.

When the timer went off, I pulled my chile rellenos out of the oven, and I was pleasantly surprised by how they looked. They were perfectly cooked and had a gorgeous golden-brown color. I took a bite, and the flavors were even better than I imagined. I felt no guilt about indulging in this delicious meal, knowing I had made a healthier choice.

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For eight servings of chiles rellenos, you will need 8 fresh poblano peppers. When selecting the peppers, choose firm ones that are not shriveled up, as they are easier to roast. Look for peppers that are dark green in color and have a smooth surface. You can check the stem to ensure it is fresh-looking and not dried out. Once you have your 8 fresh poblano peppers, you can prepare them for your recipe.

Ingredients for the filling:

- Two medium zucchinis
- Three Roma tomatoes
- 1/2 white onion
- Two serrano peppers
- Three garlic cloves
- 1-1/2 tbsp of NM Chile Colorado
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano
- One tbsp chicken bouillon or as needed
- 3-4 cups of pepper jack cheese (divided) or your preferred melting cheese

Ingredients for the egg mixture:

- Six room-temperature eggs
- 1/4 tsp of cream of tartar
- 1/4 cup of half-and-half milk
- 1/2 tsp paprika
- 1/2 tsp chicken bouillon
- 1/4 cup of all-purpose flour

Vegetable oil or manteca to grease the pan

Ingredients for the sauce:

- Four Roma tomatoes
- 2 serrano peppers
- 1/4 white onion
- Two garlic cloves
- One cup of water
- One tbsp NM Chile powder (optional)

Garnish suggestions:

Green onions, cilantro, Mexican sour cream, queso fresco...

If you happen to have leftover chile relleno, you can use them to prepare chile relleno burritos.