Oven-Baked Chiles Rellenos with a Healthier Twist

Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature.

Place peppers on the top rack of the preheated oven and allow them to develop a well-done, caramelized exterior, about 5 minutes per side. Remove from the oven and permit to cool sufficiently for handling, approximately 10 minutes.

Preheat the oven to a moderate temperature of 350 degrees F (175 degrees C).

During this time, combine and whisk together flour, milk, eggs, baking powder, and salt in a medium-sized bowl until the mixture is smooth and free of lumps.

Slice the queso fresco into eight uniform rectangles, slightly shorter than the length of the peppers.

Once the peppers have cooled enough to be handled, carefully remove their outer skin and use a spoon to gently cut along the length of each pepper; discard the seeds and membranes.

Spread approximately 1/4 cup of the milk mixture evenly across the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle; arrange the peppers in the baking dish in a single layer, with their seams facing downwards. Pour any remaining egg mixture over the top and sprinkle with Cheddar cheese.

Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, approximately 30 minutes.