Baked Chiles Rellenos

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

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.

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

While the peppers are cooling, whisk flour, milk, eggs, 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 waxy skin from cooled peppers. Gently cut a slit down the length of each pepper; remove seeds and membranes with a spoon.

Spread about 1/4 cup milk mixture on the bottom of a 9x13-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.

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