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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Spray an 8x8-inch baking dish with olive oil and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Fold in the shredded Monterey Jack cheese, cheddar cheese, and diced poblanos, mixing until evenly combined.

Step 6

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.

Step 7

Remove from the oven and let the dish cool for at least 10 minutes to firm up.

Step 8

Cut the baked chile relleno into bite-sized squares using a sharp knife. Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	734.1 grams (734.1g)

Amount per serving	% Daily Value*
Calories	1014

Total Fat 66.40g	85%
Saturated Fat 33.90g	169%
Polyunsaturated Fat NaNg
Cholesterol 1237mg	412%
Sodium 2596mg	113%
Total Carbohydrate 37.70g	14%
Dietary Fiber 6.30g	23%
Total Sugars 13.70g
Protein 70.50g	141%

Vitamin D 246IU	1230%
Calcium 1010mg	78%
Iron 8mg	42%
Potassium 1247mg	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.

Source of Calories

Fat: 58.0%

Protein: 27.4%

Carbs: 14.6%