non fried chile relleno recipe

Written BySheba G Updated On
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The Best non fried chile relleno recipe

I love making chile rellenos but I hate all the oil and mess that comes with frying them. This non fried chile relleno recipe gives you all the flavor without the grease. My kids actually prefer this baked version because it is lighter and they can eat more than one without feeling heavy. It is perfect for a weeknight dinner or for when you have friends over and want something impressive but not too complicated. The roasted poblano peppers are so tender and the cheese filling gets all melty inside. Plus baking instead of frying cuts down on calories and fat which makes it a healthier choice for my family.

Non Fried Chile Relleno

4.7 from 972 votes

A baked version of the classic chile relleno. Roasted poblano peppers are stuffed with cheese and baked with a light egg batter until golden and bubbly.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
8 ounces Monterey Jack cheese cut into 4 strips
4 ounces queso fresco crumbled

For the Batter

4 large eggs separated
1/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Sauce

1 can 15 ounces tomato sauce
1/2 cup diced onion
2 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon cumin
salt to taste

👨‍🍳Directions

1Roast the poblano peppers under a broiler or over a gas flame until skins are charred and blistered all over. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Then peel off the skins, make a small slit lengthwise in each pepper, and remove seeds and membranes carefully. Pat dry with paper towels.
2Stuff each pepper with a strip of Monterey Jack cheese and some crumbled queso fresco. Gently press the slit closed. Set aside.
3In a small saucepan over medium heat, saute the onion and garlic until soft. Add tomato sauce, oregano, cumin, and salt. Simmer for 10 minutes. Set aside.
4Preheat oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
5In a clean bowl, beat the egg whites with salt and pepper until stiff peaks form. In another bowl, whisk the egg yolks with the flour until smooth. Gently fold the egg yolks into the egg whites until just combined.
6Pour the tomato sauce into the prepared baking dish. Dip each stuffed pepper into the egg batter, coating evenly, and place them in the sauce seam side down.
7Bake for 20 to 25 minutes until the batter is puffed and golden. Let rest for 5 minutes before serving.

🔧Equipment

Baking sheet
Mixing bowls
Whisk or electric mixer
9×13 inch baking dish
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 210mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

You can use any melting cheese like mozzarella or cheddar. For a gluten free version, use cornstarch instead of flour in the batter.

Watch Video Of How Non Fried Chile Relleno Works

This non fried chile relleno recipe is one I make over and over again. It is so much easier than the traditional fried version and everyone at the table loves it. Whether it is a casual family dinner or a holiday gathering, this dish always gets compliments.

❓ Frequently Asked Questions About Non Fried Chile Relleno

1. Can I make this recipe ahead of time?

Yes you can roast and stuff the peppers up to a day ahead and keep them in the fridge. Make the batter and sauce just before baking for best results.

2. Why did my batter deflate?

Egg batter can deflate if you overmix when folding the yolks into the whites. Fold gently and bake immediately after dipping the peppers.

3. Can I use other types of peppers?

Poblano peppers are traditional but you can use Anaheim or bell peppers. Just keep in mind that the flavor and heat level will change.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees F for about 10 minutes to keep the texture.

5. Is this recipe gluten free?

It is not gluten free as written because of the flour in the batter. You can substitute an equal amount of cornstarch or a gluten free flour blend.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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