Chiles Rellenos Cornbread
A delicious blend of roasted poblano peppers and cheese baked into a fluffy cornbread.
Equipment
- Baking Dish 3-quart size recommended.
Ingredients
Main Ingredients
- 6 large poblano peppers
- 2 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 5 large eggs
- 1.5 cup whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- sour cream, for serving optional
- salsa, for serving optional
- fresh chopped cilantro, for serving optional
Instructions
- Preheat the oven's broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Roast the peppers on the baking sheet for 10-15 minutes, turning occasionally, until the skins are blackened and charred. (Tip: Keep an eye on the peppers to prevent burning!)
- Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. Peel off the skin, remove the stems, open them up, and remove the seeds.
- Preheat the oven to 350°F. Lightly coat a 3-quart baking dish with nonstick spray.
- Arrange half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of jack cheese and 1/2 cup of cheddar on top. Repeat the layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until well combined. Pour the mixture evenly over the cheese and chiles.
- Bake in the oven for 45 minutes until puffed up in the center and the eggs are set and golden around the edges. (Tip: A toothpick inserted in the center should come out clean when done.)
- Let it cool for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro. Enjoy!
Notes
For a spicier version, you can leave some of the poblano pepper seeds in.