Name: Baked Chili Rellenos
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 6 whole green chilies (roasted and peeled); 1 1/2 cups shredded Monterey Jack cheese; 4 large eggs; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups milk; 1/2 cup tomato sauce (optional, for serving)

Why You’ll Love Baked Chili Rellenos Recipe

You’ll love this recipe because:

It delivers rich, comforting flavours—smoky roasted poblano peppers, melty cheese and a golden, fluffy egg topping—without the mess of frying.
It’s easy and budget‑friendly, using simple ingredients you can find at most stores, yet it looks and tastes like something special.
It’s versatile—you can serve it as a main dish or pair with sides like rice, beans or salad, making it ideal for family dinners or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large poblano peppers
2 cups shredded Monterey Jack cheese
4 large eggs
1/3 cup all‑purpose flour
1/2 cup milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese (for topping)
Non‑stick spray or butter (for greasing the baking dish)

Directions

Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish with non‑stick spray or butter.
Roast the poblano peppers over an open flame or under the broiler until charred and blistered on all sides.
Transfer the peppers to a bowl and cover with a plate or plastic wrap. Let them steam for about 10 minutes.
Peel off the skins, make a lengthwise slit in each pepper, and remove the seeds.
Stuff each pepper with shredded Monterey Jack cheese and place them seam-side down in the prepared baking dish.
In a mixing bowl, beat the eggs until frothy. Add the flour, milk, baking powder, salt, and pepper. Whisk until smooth.
Pour the egg batter evenly over the stuffed peppers.
Sprinkle shredded cheddar cheese on top.
Bake for 30 to 35 minutes, or until the top is puffed and golden.
Let it cool slightly before slicing and serving.

Servings and timing

Servings: 6
Prep time: 30 minutes
Bake time: 30–35 minutes
Total time: approximately 1 hour 5 minutes

Variations

For extra heat: Add chopped jalapeños to the cheese filling or chili powder to the egg batter.
Use different peppers: Substitute Anaheim or bell peppers if you prefer milder heat.
Try different cheeses: Pepper Jack for spice, Colby for a milder option, or a mix of both.
Add extra toppings: Garnish with chopped cilantro, green onions, or a drizzle of salsa after baking.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, portion and wrap tightly or use freezer-safe containers; store for up to 2 months.
To reheat, microwave individual portions or warm in a 350 °F (175 °C) oven for 15–20 minutes. Cover with foil if needed to prevent drying out.

FAQs

1. Can I make these ahead of time?

Yes, assemble up to the baking step and refrigerate for up to one day before baking.

2. What’s the best way to peel roasted poblano peppers?

After roasting, steam the peppers in a covered bowl for 10 minutes, then peel the skins off easily.

3. Are these chili rellenos spicy?

Poblanos are typically mild. Remove seeds and membranes for even less heat, or add spice with jalapeños if desired.

4. Can I use different cheeses?

Yes, you can use Monterey Jack, cheddar, pepper Jack, or Colby depending on your flavor preference.

5. How do I keep the egg batter fluffy and not dense?

Beat eggs well and avoid over-mixing once the flour is added. Bake just until golden and puffed.

6. What can I serve with this dish?

Great sides include Mexican rice, black beans, refried beans, or a simple green salad with avocado.

7. Can I make it gluten-free?

Yes, substitute the flour with a gluten-free flour blend suitable for baking.

8. Can I halve or double the recipe?

Absolutely. Halve it for a smaller batch or double it using a larger baking dish and adjust cook time if needed.

9. What if my peppers are large or small?

Use your judgment to adjust filling and fit in the dish. Keep an eye on baking time if sizes vary greatly.

10. Can I add vegetables or other fillings?

Yes, sautéed onions, corn, spinach, or bell peppers make great additions—just ensure they’re not too moist.

Conclusion

This baked chili rellenos recipe offers a flavorful, comforting dish with all the richness of the original but in a lighter, easier-to-make format. With roasted peppers, gooey cheese, and a fluffy egg batter, it’s a go-to meal for any occasion. Perfect for weeknight dinners or hosting guests, it’s sure to become a favorite in your kitchen.