Craving that authentic, restaurant-quality chili relleno flavor without the fuss and mess of a deep fryer? You’ve come to the right place. This Baked Chili Rellenos recipe delivers all the smoky, cheesy goodness you love in a lighter, simpler, and healthier format. It’s a game-changer for weeknight dinners and a guaranteed crowd-pleaser.
We’re transforming a classic dish into an accessible home-cooked meal. By baking instead of frying, we not only cut down on calories but also make the entire process more manageable. Get ready to enjoy perfectly tender, cheese-stuffed poblano peppers bathed in a rich ranchero sauce.
Why You’ll Love This Baked Chili Rellenos Recipe
- Healthier Comfort Food: Get all the satisfying flavor of traditional chili rellenos with significantly less oil and fat.
- Easy to Prepare: Roasting the peppers is the most hands-on part. After that, it’s just stuff, top, and bake!
- Minimal Mess: Say goodbye to the splatters and lingering smell of a deep fryer. This one-pan dish makes cleanup a breeze.
- Wonderfully Versatile: While classic cheese is fantastic, you can easily customize the filling with shredded chicken, ground beef, or extra veggies.
The Star of the Show: Poblano Peppers
The foundation of any great chili relleno is the poblano pepper. They have a mild heat and a rich, earthy flavor that deepens beautifully when roasted.
How to Choose the Best Poblano Peppers
Look for peppers that are large, firm, and relatively straight. A flat surface makes them easier to roast evenly and lay flat in the baking dish. Ensure the skin is glossy, dark green, and free of blemishes or soft spots.
Roasting and Peeling: The Essential First Step
This step is crucial for developing flavor and removing the tough outer skin. Don’t be intimidated; it’s simple! You can roast them over an open gas flame, under the broiler, or on a grill.
- Char the Peppers: Place the peppers directly under a hot broiler, turning every 2-3 minutes until the skin is blackened and blistered on all sides.
- Steam Them: Immediately transfer the hot, charred peppers to a bowl and cover it tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for about 15 minutes. This loosens the skin.
- Peel and Seed: Once cool enough to handle, gently peel away the blackened skin with your fingers. Make a slit down the length of each pepper and carefully remove the seeds and veins. Your peppers are now ready for stuffing!
Ingredients You’ll Need
- Poblano Peppers: The heart of the dish.
- Cheese: A blend of Oaxaca and Monterey Jack cheese provides the perfect melt and flavor. Cotija is for topping.
- Eggs: This creates the light, fluffy coating that makes the dish unique.
- Flour: A light dusting helps the egg batter adhere to the peppers.
- Spices: Cumin, oregano, and garlic powder add warmth and depth.
- Ranchero Sauce: A simple tomato-based sauce to spoon over the top before baking.
Step-by-Step Instructions for Perfect Baked Chili Rellenos
This streamlined process makes preparing Baked Chili Rellenos easier than ever.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Roast, peel, and seed the poblano peppers as described above.
- Prepare the Filling: In a medium bowl, combine the shredded Oaxaca and Monterey Jack cheeses.
- Stuff the Peppers: Gently stuff each pepper with a generous amount of the cheese mixture. Don’t overfill to the point where they can’t close.
- Create the Batter: Separate the egg yolks and whites. Beat the whites until stiff peaks form. In a separate bowl, whisk the yolks, then gently fold them into the egg whites.
- Coat the Peppers: Lightly dust each stuffed pepper with flour. Then, dip each one into the egg batter, ensuring it’s fully coated.
- Assemble and Bake: Arrange the coated peppers in a single layer in a greased baking dish. Spoon ranchero sauce over the top and sprinkle with cotija cheese. Bake for 20-25 minutes, or until the egg is golden brown and the cheese is bubbly.
Tips for Success
- Don’t Skip the Steaming Step: Steaming the peppers is the secret to easy peeling.
- Choose the Right Cheese: Oaxaca cheese is traditional for its incredible meltiness. If you can’t find it, a low-moisture mozzarella is a good substitute.
- Be Gentle: Poblano peppers are delicate after roasting. Handle them carefully when peeling, seeding, and stuffing to avoid tearing them.
What to Serve with Chili Rellenos
These baked chili rellenos are a fantastic main course. For a complete and satisfying meal, pair them with side dishes that complement their rich, cheesy flavor. A scoop of fluffy Coconut Pineapple Rice adds a touch of sweetness, while a simple side of black beans provides an earthy balance. For something heartier, serve them alongside a delicious corn casserole. You could even pair it with a classic beef chili for a truly comforting feast.
Variations and Substitutions
- Add Protein: Mix in shredded chicken, seasoned ground beef from this taco bowl recipe (coming soon), or chorizo into the cheese filling.
- Spice it Up: Add a pinch of cayenne pepper to the cheese mixture or use a spicy ranchero sauce.
- Different Cheeses: Feel free to experiment with cheddar, pepper jack, or a Mexican cheese blend.
Storing and Reheating Leftovers
Store leftover chili rellenos in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. This helps the coating stay crisp.
Frequently Asked Questions
Generally, no. Poblano peppers are quite mild, with a heat level significantly lower than a jalapeño. The spice level comes more from the sauce you choose. For a guaranteed mild dish, use a mild ranchero or enchilada sauce.
Yes! You can prepare the peppers (roast, peel, and stuff them) up to a day in advance and store them in the fridge. When you’re ready to eat, simply make the batter, coat, top with sauce, and bake as directed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for 10-15 minutes. This method helps the coating stay crispier than microwaving.
Oaxaca cheese is the traditional choice because it’s a fantastic melting cheese, similar to mozzarella. Monterey Jack is another excellent option. We love using a blend of both for the perfect combination of flavor and gooeyness.
Chili rellenos pair wonderfully with classic Mexican side dishes. We recommend serving them with Spanish rice, refried or black beans, and a simple green salad to make it a complete meal.
The Best Baked Chili Rellenos Recipe
Baked Chili Rellenos: The Easiest, Cheesiest Recipe
Ingredients
Equipment
Instructions
- Preheat your broiler. Place poblano peppers on a baking sheet and broil, turning every 2-3 minutes, until the skin is blackened and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Once cool, peel off the skin, make a slit lengthwise, and remove the seeds.
- Preheat oven to 375°F (190°C). In a bowl, combine the shredded Oaxaca and Monterey Jack cheeses. Gently stuff each pepper with the cheese mixture.
- In a clean bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with salt and pepper. Gently fold the yolks into the whites until just combined.
- Lightly dust each stuffed pepper with flour. Dip each pepper into the egg batter, coating it completely. Arrange the coated peppers in a single layer in a greased 9x13 inch baking dish.
- Pour the ranchero sauce over the peppers and sprinkle with crumbled cotija cheese. Bake for 20-25 minutes, until the egg coating is golden and puffy and the cheese is melted and bubbly. Serve immediately.
Notes
Tip 2: Don't overmix the batter! Gently folding the yolks into the stiffly beaten whites keeps the coating light and airy.
Tip 3: You can prepare the peppers (roast, peel, and seed) a day in advance to save time.
Share Your Creations!
Now that you have the secret to perfect Baked Chili Rellenos, it’s time to get cooking! This recipe is sure to become a new favorite in your dinner rotation. If you make it, don’t forget to leave a comment below and share your masterpiece on Pinterest. We can’t wait to see your delicious creations!
