baked chili rellenos recipe

Written BySheba G Updated On
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The Best baked chili rellenos recipe

I’ve always been fascinated by the rich flavors and textures of Mexican cuisine, and one dish that never fails to impress is baked chili rellenos. This recipe has been a staple in our household for years, and it’s a perfect example of how a simple yet flavorful dish can bring people together.

The combination of roasted poblano peppers, gooey cheese, and savory chili sauce is nothing short of magic. Every time we make it, my kids ask for seconds (and sometimes even thirds!)

, and I’m happy to oblige because I know it’s not only delicious but also packed with nutrients. The best part?

It’s incredibly easy to make, requiring only a few ingredients and some basic cooking techniques. I love serving it at family gatherings or special occasions, but honestly, it’s just as good on a Tuesday night when I’m feeling lazy.

The key to this recipe lies in the technique – roasting the peppers brings out their natural sweetness, which pairs perfectly with the spicy kick of the chili sauce. And let’s not forget the cheese – melted to perfection, it adds a creamy richness that makes this dish truly unforgettable.

Baked Chili Rellenos

4.5 from 616 votes

A lighter take on classic chile rellenos, these roasted poblano peppers are stuffed with a blend of cheeses and baked until golden. The egg white coating creates a fluffy, crisp crust without deep frying.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
8 oz Monterey Jack cheese, cut into 4 sticks
4 oz queso fresco, crumbled

For the Egg White Coating

4 large egg whites
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper

For the Sauce

1 can (14.5 oz) diced tomatoes, drained
1/2 cup vegetable broth
1 small onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Salt to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Roast poblano peppers directly on an oven rack for 10 minutes, turning once, until skins are charred and blistered.
3Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
4While peppers steam, make the sauce.
5In a small saucepan over medium heat, sauté onion and garlic in 1 tablespoon of broth until softened, about 3 minutes.
6Add diced tomatoes, cumin, oregano, and remaining broth, then simmer for 5 minutes.
7Blend until smooth and set aside.
8Peel the charred skins off the peppers under running water, then pat dry.
9Make a small slit lengthwise in each pepper and carefully remove seeds and membranes, keeping the stem intact.
10Stuff each pepper with a stick of Monterey Jack and a sprinkle of queso fresco.
11In a clean bowl, beat egg whites with salt and pepper until stiff peaks form, about 3 minutes.
12Gently fold in flour until just combined.
13Place stuffed peppers on a parchment-lined baking sheet and spoon the egg white mixture over each, covering completely.
14Bake for 12 to 15 minutes, until the coating is puffed and golden brown.
15Spoon warm sauce over the baked chiles and serve immediately.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowls
Hand mixer or whisk
Small saucepan
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a milder version, use Anaheim peppers instead of poblanos. The sauce can be made a day ahead and refrigerated.

Watch Video Of How Baked Chili Rellenos Works

This baked chili rellenos recipe is a staple in our household for good reason – it’s easy to make, packed with nutrients, and always a crowd-pleaser.

Whether you’re serving it at a family gathering or just need a quick weeknight dinner idea, this recipe never fails.

My kids love helping me stuff the peppers with cheese (and sometimes they sneak an extra bite or two), and my husband appreciates how easily it reheats for leftovers.

❓ Frequently Asked Questions About Baked Chili Rellenos

Q: What is chili rellenos?

Chili rellenos is a traditional Mexican dish that consists of roasted poblano peppers stuffed with cheese or meat and then coated in a spicy tomato sauce.

Q: What type of cheese should I use?

We prefer using a blend of cheddar and Monterey Jack for their sharp flavor and creamy texture.

Q: Can I use fresh instead of roasted peppers?

No, you’ll want to use roasted peppers for their depth of flavor and slightly charred texture.

Q: How do I store leftover chili rellenos?

You can store leftover chili rellenos in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe vegetarian?

This recipe is already vegetarian-friendly, but if you want to add some extra protein, consider adding cooked beans or tofu to the filling.

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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