Baked Chili Rellenos are a lighter, easier version of the classic Mexican favorite, featuring roasted poblano peppers stuffed with melty cheese and baked in a fluffy egg batter instead of deep frying. This oven-baked method creates a comforting dish with bold flavor, creamy filling, and a golden tender texture while keeping preparation simple and beginner-friendly. Perfect for weeknight dinners or brunch-style meals, this recipe delivers authentic flavor with less effort.
Key Takeaways
• Oven-baked instead of fried
• Cheesy, comforting Mexican-inspired dish
• Beginner-friendly preparation
• Lighter version of traditional chili rellenos
• Perfect for dinner or brunch
Why You’ll Love This Recipe
Traditional chili rellenos can be time-consuming and messy to fry, but this baked version simplifies everything while keeping the delicious flavors intact. The roasted peppers add smoky depth, while the fluffy egg mixture creates a soft, casserole-like texture that pairs beautifully with melted cheese.
Ingredients
6 large poblano peppers
2 cups shredded Monterey Jack cheese (or Oaxaca cheese)
4 large eggs
1/2 cup milk
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup shredded cheddar cheese (for topping)
1 tablespoon olive oil or cooking spray
Optional toppings:
Salsa or enchilada sauce
Fresh cilantro
Sour cream
Equipment
Baking dish (9×13 inch)
Mixing bowls
Whisk
Knife and cutting board
Oven-safe tray
Step-by-Step Instructions
- Roast the peppers
Preheat oven to 425°F. Place poblano peppers on a baking sheet and roast for 10–15 minutes, turning occasionally, until skins blister. - Steam and peel
Transfer peppers to a covered bowl or bag for 10 minutes to steam. Peel off skins gently and make a small slit to remove seeds while keeping peppers intact. - Stuff the peppers
Fill each pepper with shredded Monterey Jack cheese and arrange them in a lightly greased baking dish. - Prepare batter
In a bowl, whisk eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth. - Assemble
Pour egg mixture evenly over stuffed peppers. Sprinkle cheddar cheese on top. - Bake
Bake at 375°F for 30–35 minutes until puffed, set, and lightly golden. - Rest and serve
Allow to cool for 5 minutes before serving. Add salsa, cilantro, or sour cream if desired.
Tips & Variations
Add cooked ground beef or shredded chicken inside peppers for extra protein.
Use pepper jack cheese for a spicier version.
Serve with enchilada sauce for extra richness.
Make ahead and refrigerate before baking.
Serving Suggestions
Serve with Mexican rice, refried beans, or a fresh avocado salad. It also works well as a brunch casserole with warm tortillas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. Avoid microwaving for best texture.
Nutrition (Approx.)
Calories: 320 per serving
Protein: 18g
Carbohydrates: 12g
Fat: 22g
Fiber: 3g
FAQs
Are baked chili rellenos spicy?
Poblano peppers are mild, offering flavor without intense heat.
Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate before baking.
Can I freeze baked chili rellenos?
Yes, freeze after baking and cooling completely.
What cheese works best?
Monterey Jack or Oaxaca cheese melts smoothly.
Do I have to peel the peppers?
Peeling improves texture and removes bitterness.
Conclusion
Baked Chili Rellenos are a comforting, cheesy, and easy-to-make version of a beloved classic. With roasted peppers, fluffy egg batter, and melty cheese, this oven-baked recipe delivers bold flavor and cozy satisfaction without the hassle of frying.