Baked Chiles Rellenos

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

Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

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

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

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

Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.

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