Baked Chile Rellenos

by Michelle M.

8 large poblano chilies, roasted and peeled
8 José Olé® Empanadas (Chicken and Cheese), defrosted 10 min.
8 eggs
1/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 avocado, peeled and sliced
Prepared salsa (optional)

Preheat oven to 375°F.
Slice chilies halfway down and remove seeds and membranes. Stuff each chile with one empanada (cut empanada in half lengthwise if needed to fit) and place them in greased 9x13-inch baking dish.
In a large bowl, whisk eggs until foamy. Whisk in flour, baking powder, salt, paprika, and pepper. Pour egg mixture over chilies.
Bake until lightly browned and the eggs are set, 25-35 minutes.
Remove from oven, serve immediately.
Top with fresh avocado slices and prepared salsa (optional).

Serves 6