Mexican Chili Rellenos
Mexican Chili Rellenos feature roasted banana peppers stuffed with melted Monterey Jack cheese, coated in a light batter, baked with salsa and cheese for a flavorful, cheesy dish.
Ingredients
Instructions
- Boil peppers until tender. Seed and split peppers down the side. Shred or slice the cheese into thin strips.
- Stuff each pepper with the cheese.
- Roll the stuffed peppers in flour, then dip in a mixture of eggs and milk.
- Brown the coated peppers in hot oil.
- Place the browned peppers in a baking dish, top with salsa and extra cheese.
- Bake uncovered for 20 minutes at 400°F.
Nutrition & Diet Analysis (per serving)
392
kcal
20% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).