Baked Chili Rellenos are a delicious Mexican-inspired dish featuring roasted chili peppers stuffed with cheese and baked in a light, fluffy egg batter. Unlike the traditional fried version, this baked recipe is lighter, easier to prepare, and perfect for a family dinner or weekend brunch. The combination of smoky peppers, melted cheese, and savory egg topping creates a comforting meal packed with flavor.
This recipe serves 6 people and takes about 50 minutes from start to finish.
Ingredients
For the Chili Rellenos
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
For the Egg Batter
- 4 large eggs
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce (Optional)
- 1 can (15 ounces) tomato sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt to taste
Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado
- Salsa
Instructions
Step 1: Roast the Peppers
Preheat your oven broiler or heat a grill. Place the poblano peppers on a baking sheet and roast them until the skins are blistered and blackened on all sides. This usually takes about 8–10 minutes.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes. This helps loosen the skins.
Carefully peel away the charred skin. Make a small slit down one side of each pepper and remove the seeds. Be gentle to keep the peppers intact.
Step 2: Stuff the Peppers
Preheat the oven to 375°F (190°C).
Mix the Monterey Jack and cheddar cheeses together in a bowl. Stuff each pepper generously with the cheese mixture.
Lightly grease a 9×13-inch baking dish with olive oil. Arrange the stuffed peppers in a single layer.
Step 3: Prepare the Egg Batter
In a large mixing bowl, whisk the eggs until frothy. Add the milk, flour, baking powder, garlic powder, onion powder, salt, and pepper. Continue whisking until smooth.
The baking powder helps create a light and fluffy texture similar to traditional chili relleno batter.
Pour the egg mixture evenly over the stuffed peppers in the baking dish.
Step 4: Bake
Place the dish in the preheated oven and bake for 30–35 minutes, or until the egg mixture is puffed and golden brown.
The center should be set and no longer jiggly when gently shaken.
Step 5: Make the Sauce
While the chili rellenos bake, prepare the optional sauce.
In a small saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, and salt. Simmer over medium-low heat for about 10 minutes, stirring occasionally.
The sauce adds a rich, slightly spicy flavor that complements the cheesy peppers.
Step 6: Serve
Remove the baked chili rellenos from the oven and allow them to cool for 5 minutes before serving.
Spoon warm tomato sauce over each portion if desired. Garnish with fresh cilantro, sour cream, avocado slices, or your favorite salsa.
Serve with Mexican rice, refried beans, or a simple green salad for a complete meal.
Tips for Success
- Poblano peppers are ideal because they have a mild heat level and sturdy shape.
- For extra spice, add diced jalapeños to the cheese filling.
- Pepper Jack cheese can replace Monterey Jack for a spicier version.
- Make sure to remove as much charred skin as possible after roasting.
- Do not overfill the peppers, as the cheese may leak during baking.
- Let the dish rest for a few minutes before slicing to help it hold its shape.
Variations
Chicken Chili Rellenos
Add shredded cooked chicken to the cheese filling for extra protein and a heartier meal.
Beef Chili Rellenos
Mix seasoned ground beef with the cheese before stuffing the peppers.
Vegetarian Version
Include black beans, corn, and diced tomatoes in the filling for a flavorful vegetarian option.
Low-Carb Version
Replace the flour with almond flour and use full-fat dairy products for a keto-friendly meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place portions in a 350°F (175°C) oven for about 10–15 minutes or microwave until heated through.
You can also freeze baked chili rellenos for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion
Baked Chili Rellenos deliver all the comforting flavors of the classic Mexican favorite without the mess of deep frying. Roasted poblano peppers stuffed with gooey melted cheese and topped with a fluffy baked egg batter make a satisfying and crowd-pleasing meal. Whether served for dinner, brunch, or a special gathering, this easy recipe is sure to become a family favorite. Enjoy every cheesy, flavorful bite!
