(Image source from: The ooey)

As the winter chill is setting in, it's time to dig your forks into a heart-warming dish that won't just comfort you, but also beat the winters blues out! Here's presenting a scrummy winter dish – baked chilli relenos that will hearten up your dinner time like nothing else. Agreed, this is a labor-intensive dish, and if you are a first-timer, you might find the thought of rustling it up a bit intimidating. But trust us, once you are through with the procedures, you will thank us for sharing the recipe of this ooey, gooey, cheesy chilli roasted battered goodness. Go for it!

Recipe:

Ingredients:
5 Poblano Peppers
6-8 oz Chihuahua Cheese
4 Eggs
1/3 cup Milk
1/2 cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Chihuahua cheese (shredded)

Instructions:
Raise the top rack of your oven and turn the broiler on. Lightly coat the poblano peppers in oil and place on a baking sheet. Broil for about 5 minutes a side, flipping 3 times to char each side of the triangular shaped peppers. Remove from the oven and place in a heat-proof bowl with plastic wrap sealed over the top. Let sit for about 15 minutes to steam the skin and become cool to the touch.

Lower the oven rack and turn the temperature to 350°. While waiting for the peppers to cool, slice the cheese into small rectangles and grate 1/2 of a cup. Prepare the batter by whisking together the eggs, milk, flour, baking powder, and salt until smooth.

Once the peppers have cooled, hold them by their stems and gently peel off their waxy skin. Pull off the stem and gently cut a slit through one side of the pepper, taking care not to cut all the way through. Using a spoon, gently scrape the membrane and seeds from the poblano. (These are where the heat is and once you remove these, there is just a delicious chili taste left, but if you prefer spicy then you can leave some.)

Lay the peppers flat and arrange a rectangle or two of the cheese in the center. Wrap the roasted pepper around the cheese and place seam side down in a small to medium sized greased casserole dish.

Pour the batter over the peppers. (Here is where I realized I used too large of a baking dish - oops!)

Sprinkle the remaining shredded cheese over top. Pop in the oven for 30 minutes until the top is golden.

Recipe source: Christina from Dinners at Christina

AW: Suchorita Dutta Chudhury