Baked Chiles Rellenos

Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2
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.

Step 3
Set the oven to 350 degrees F (175 degrees C).

Step 4
While the peppers are cooling, whisk flour, milk, eggs, baking powder, and salt together in a medium bowl until smooth.

Step 5
Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.

Step 6
Carefully peel waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.

Step 7
Spread about 1/4 cup milk mixture on the bottom of a 9×13-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.

Step 8
Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.