Baked Chili Rellenos Recipe

Introduction

Baked Chili Rellenos are a delicious twist on the classic fried version—lighter, easier, and just as satisfying. With roasted peppers, rich melted cheese, and a flavorful baking sauce, this dish delivers all the comforting flavors of traditional chile rellenos without the hassle of deep frying. Perfect for weeknight dinners or special meals, this simple baked version is warm, cheesy, and full of roasted pepper goodness.

Ingredients

• 4 large poblano peppers

• 2 cups shredded Monterey Jack or Oaxaca cheese

• 1 cup shredded cheddar (optional, for extra richness)

• 4 large eggs

• 1 cup milk

• 2 tablespoons flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon cumin (optional)

• 1 cup enchilada sauce (red or green)

• Cooking spray or a little oil

Instructions

1. Roast the Peppers

   • Place poblano peppers under a broiler or over a gas flame until the skins blister and char.

   • Transfer to a bowl, cover, and let steam for 10 minutes.

   • Peel off the loose skin, then carefully slice along one side and remove the seeds.

2. Stuff the Peppers

   • Fill each pepper with shredded cheese.

   • Arrange them in a greased baking dish.

   • Pour enchilada sauce around the peppers (not on top unless you want a saucier finish).

3. Prepare the Batter

   • In a bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin.

   • Pour the mixture evenly over the stuffed peppers.

4. Bake

   • Preheat your oven to 375°F (190°C).

   • Bake the chili rellenos for 25–30 minutes, until the egg mixture is set.

   • Add extra cheese on top and bake an additional 5–7 minutes until melted and bubbly.

5. Serve

   • Let cool slightly, then serve warm with sour cream, salsa, or cilantro if desired.

Conclusion

These Baked Chili Rellenos deliver all the flavors of the classic dish in a simpler, lighter format. With roasted peppers, melted cheese, and a savory baked custard, this recipe is comforting, flavorful, and easy enough for any night of the week. Whether served on their own or alongside rice and beans, they’re sure to become a new favorite.

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