My Favorite Easy Chile Rellenos Recipe: Smoky, Cheesy &…

Ingredients

• 4 large poblano peppers (about 6 oz/170 g each)
• 1 cup (120 g) shredded queso fresco or Monterey Jack cheese
• ½ cup (50 g) shredded cheddar cheese (optional)
• 1 cup (125 g) all-purpose flour, divided
• 2 large eggs
• ½ cup (120 ml) milk
• 1 teaspoon baking powder
• ½ teaspoon salt
• Vegetable oil for frying (about 2-3 cups)
• 1 tablespoon vegetable oil
• Salt for seasoning after roasting
• Fresh cilantro for garnish
• Salsa or sour cream for serving