JENNIFER ALEXANDER RUPLE

The aroma of freshly roasted peppers is a sensory treat to behold and one I have become well accustomed to from multiple trips to the Santa Fe Farmers Market in New Mexico. At the market, chile peppers are flame-roasted to order, releasing a distinct sweet and smoky fragrance into the crisp morning air. While New Mexican chiles are a bit difficult to find in our region, we can celebrate the abundance of pepper varieties found at farmers markets locally including poblanos, my second favorite. 

Chile Rellenos is a Mexican dish often made by roasting poblano peppers, stuffing them with cheese, dipping them into a fluffy egg batter, then frying them. Try this casserole style version, Cheesy Chile Rellenos Bake. It’s simple to prepare and there’s no frying involved. 

Tips for Peeling Peppers:
Always buy the freshest peppers available. Once the peppers are roasted, place them in a plastic bag, zip it up, and allow them to steam for 10-15 minutes. Their skins will release easier. It’s a good idea to wear rubber gloves when peeling and removing seeds from peppers. Heat can vary from pepper to pepper, plus the gloves will provide a better grip. 

3-4 servings

6 poblano peppers, washed and dried
Olive oil
4 eggs
½ cup half and half
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
6 ounces Monterrey Jack cheese, cut into 1-ounce pieces
4 ounces Mexican blend cheese, shredded
Sour cream for serving

Heat oven to 425 F. Line a baking sheet with foil. Place peppers on sheet and drizzle with oil, coating all sides. Roast peppers for about 30 minutes or until blistered and blackened. Turn them over halfway through roasting. While peppers are roasting, prepare the filling. In a medium-size bowl, whisk together eggs and half and half. Add the flour, baking powder and salt. Set aside.

Remove peppers from the oven and reduce oven temperature to 350 F. Allow the peppers to cool. Cut the stems off the peppers, then remove the skin. Slice peppers open and remove seeds and membranes. Coat an 8 x 8 baking dish with cooking spray. Lay peppers in dish and roll each around 1 piece of Monterrey Jack. Pour the egg mixture evenly over the peppers. Top with shredded cheese. Bake for 30 minutes or until the cheese is brown and bubbly and the center of casserole is set.