Baked Chili Rellenos-Roasted poblano peppers stuffed with melty cheese and baked in a savory egg custard—no frying required!

Introduction

These Baked Chili Rellenos are a lighter, oven-friendly twist on the classic Mexican dish. Instead of deep-frying, the poblano peppers are roasted until smoky and tender, then stuffed with Monterey Jack cheese and baked in a fluffy egg mixture. The result? A cheesy, custardy casserole-style dish that’s full of flavor and easy to make.

Perfect for brunch, dinner, or potlucks, this recipe delivers all the comfort of traditional chile rellenos—without the mess or extra oil.

Ingredients

6 large poblano peppers
2 cups shredded Monterey Jack cheese
4 large eggs
⅓ cup all-purpose flour
½ cup milk
½ tsp baking powder
¼ tsp salt
¼ tsp black pepper
½ cup shredded cheddar cheese (for topping)
Non-stick spray or butter (for greasing)

Instructions

Step 1: Roast the Peppers

Preheat oven to 375°F (190°C).
Roast poblano peppers over an open flame or under the broiler until skins are charred and blistered.
Transfer to a bowl, cover, and let steam for 10 minutes.
Peel off skins, slit one side, and remove seeds.

Step 2: Stuff the Peppers

Fill each pepper with shredded Monterey Jack cheese.
Place stuffed peppers seam-side down in a greased 9×13-inch baking dish.

Step 3: Make the Egg Mixture

In a bowl, beat eggs.
Add flour, milk, baking powder, salt, and pepper. Whisk until smooth.
Pour evenly over the stuffed peppers.

Step 4: Bake

Sprinkle cheddar cheese over the top.
Bake for 30–35 minutes, or until puffed and golden.
Let cool for 5 minutes before serving.

Tips for Success

Use gloves when handling roasted peppers to avoid irritation.
Steam the peppers after roasting to make peeling easier.
Don’t overstuff—leave room for the egg mixture to puff around the peppers.
Add spice: Mix in chopped jalapeños or hot sauce to the egg mixture.
Make ahead: Assemble and refrigerate, then bake when ready.

Serving Suggestions

Serve with Mexican rice, refried beans, or a fresh avocado salad.
Top with sour cream, salsa verde, or chopped cilantro.
Pair with a cold cerveza or lime agua fresca.

Variations to Try

Meaty Version: Add cooked chorizo or ground beef to the cheese filling.
Veggie Boost: Stir sautéed onions, mushrooms, or spinach into the egg mixture.
Low-Carb: Skip the flour and use almond flour or omit entirely.
Cheese Swap: Try queso fresco, pepper jack, or a Mexican blend.

Storage & Reheating

Refrigerate leftovers for up to 3 days.
Reheat in the oven at 350°F or microwave individual portions.
Freeze baked portions for up to 1 month—thaw and reheat before serving.

Final Thoughts

These Baked Chili Rellenos are smoky, cheesy, and totally crave-worthy. Whether you’re cooking for comfort or celebration, they’re a delicious way to bring bold flavor to the table—without the frying pan.