- About 20-25 Poblano Chili Peppers peeled and cleaned.
- Cover a baking sheet with foil and lay the peppers out flat, then pop them under the broiler. Watch them close and allow them to blister on all sides by turning them constantly. The peppers most likely will char a bit and that is ok. As they finish blistering put them immediately into a plastic bag. Close the bag full of chilis and wrap the whole thing in a kitchen towel for about 10 minutes. The steam will help you loosen the skins. Your next step is to remove the skins, which will peel off fairly easily. Once skinned slice down the length of the pepper with a sharp knife and remove the seeds and ribs.
- A little over a cup of grated cheese.
- I like to mix sharp cheddar, cheddar and a soft cheese like a Monterey Jack.
- 1/2 cup crumbled Cojito cheese
- 5 eggs
- 1/3 cup flour
- 1/4 cup whole milk
- 1/2 teaspoon Cumin
Preheat the oven to 350 degrees.
Spray an eight inch cake pan with non stick spray and lay a single layer of chilis in the bottom of the pan. Setting aside one-third of the cheese, sprinkle about a third of the remaining cheese on top of this bottom layer of peppers. Repeat layering cheese over peppers until you have three layers.
In a small bowl lightly beat the eggs, flour, milk, and cumin in a small bowl and pour the mix over the top of the layered chilis and cheese.
Bake in the 350 degree oven for 20minutes.
Top the Chili Relleno with the Cojito cheese and the reserved cheese and then bake it all for an additional 10 minutes.
Let it cool a little and slice it into portions. You can freeze these portions for later. Just microwave the slices for two minutes and put it on a plate.
