Baked Chiles Rellenos

Instructions

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until skins are charred, about 5 minutes per side. Remove from the oven and let sit until cool enough to handle, about 10 minutes.
• Set the oven to 350 degrees F (175 degrees C).
• While the peppers are cooling, whisk flour, milk, eggs, baking powder, and salt together in a medium bowl until smooth.
• Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.
• Spread about 1/4 cup milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle; place peppers into the baking dish in a single layer, with the seams facing down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.