Bite Sized Chile Relleno Squares
Indulge in the smoky, cheesy goodness of Bite-Sized Chile Relleno Squares, a modern twist on the classic Mexican dish that's perfect for parties, potlucks, or snacking anytime. Featuring fire-charred poblano peppers, a blend of melty Monterey Jack and cheddar cheeses, and a fluffy, egg-based batter, these savory squares offer all the flavors of traditional chile rellenos in a convenient, mess-free format. Quick to prepare, this recipe requires minimal prep time and bakes to golden perfection in just 30 minutes. Serve these bite-sized delights warm or at room temperature for an instant crowd-pleaser that’s loaded with irresistible smoky heat and gooey cheese. Perfect for appetizers, game-day spreads, or even a flavorful brunch addition, these squares will impress any crowd while being effortlessly easy to make.
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Recipe Information
Ingredients
- 3 large Poblano peppers
- 6 large Eggs
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 cups Whole milk
- 1.5 cups Shredded Monterey Jack cheese
- 1 cups Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Spray an 8x8-inch baking dish with olive oil and set aside.
Turn your stovetop burner to high and place the poblano peppers directly over the flame, rotating with tongs until blackened and blistered all over (5-6 minutes). If you don’t have a gas stove, broil the peppers in the oven, turning frequently.
Once charred, place the poblanos in a bowl and cover with plastic wrap. Let them steam for 10 minutes. Peel off the charred skin, remove stems and seeds, then dice the peppers into small pieces.
In a medium mixing bowl, whisk the eggs until light and frothy. Add the flour, baking powder, milk, salt, and black pepper, and whisk until smooth.
Fold in the shredded Monterey Jack cheese, cheddar cheese, and diced poblanos, mixing until evenly combined.
Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let the dish cool for at least 10 minutes to firm up.
Cut the baked chile relleno into bite-sized squares using a sharp knife. Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.7 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1010 mg | 78% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
