baked chili rellenos recipe

Written ByJenny Smyth Posted on
baked chili rellenos recipe
Jump to Recipe Jump to Video Print Recipe

The Best baked chili rellenos recipe

I’ve always been a fan of the classic dish chili rellenos, and I’m excited to share my take on it – a baked version that’s perfect for a weeknight dinner or a special occasion. As someone who loves Mexican cuisine, I’ve experimented with various recipes over the years, but this one has become a staple in our household. The combination of roasted poblano peppers, tender beef or chicken, and a blend of cheeses is simply divine.

When I first tried this recipe, I was hooked from the very first bite. My family loves it just as much as I do, and we often request it for dinner. This baked chili rellenos recipe is not only delicious but also relatively easy to make and requires minimal ingredients.

The best part? It’s a great way to get your daily dose of vegetables, thanks to the abundance of peppers and onions used in the dish. Plus, it’s incredibly versatile – you can serve it as a main course or as a side dish.

Whether you’re looking for a comforting meal after a long day or want to impress your guests with a show-stopping dish, this baked chili rellenos recipe is sure to please even the pickiest eaters. I’ve made this recipe countless times, and each time it turns out perfectly – the flavors meld together beautifully, and the texture is just right. My kids love helping me in the kitchen, and this recipe is one they always look forward to assisting with.

We often have leftovers, which are just as tasty when reheated the next day. In fact, my husband swears by this recipe so much that he’s even requested it for his birthday dinner! That says something about how much we all adore this dish.

Baked Chili Rellenos

Baked Chili Rellenos

4.8 from 1249 votes

A lighter take on the classic Mexican dish, these baked chili rellenos feature roasted poblano peppers stuffed with a blend of cheeses. They are coated in a fluffy egg batter and baked until golden and puffed.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
8 oz Monterey Jack cheese, cut into strips
4 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper

For the Batter

4 large eggs, separated
1/4 cup all-purpose flour
1/4 tsp salt

For the Sauce

1 can (15 oz) tomato sauce
1/2 cup diced onion
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Salt to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning once, until the skins are charred and blistered.
3Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4While the peppers cool, make the sauce.
5In a small saucepan over medium heat, cook the onion and garlic in a splash of oil until softened, about 3 minutes.
6Add the tomato sauce, cumin, oregano, and salt, then simmer for 10 minutes until slightly thickened.
Set aside.
7Once the peppers are cool enough to handle, carefully peel off the charred skins.
8Make a small slit lengthwise in each pepper and remove the seeds and membranes, keeping the stem intact.
9Pat the peppers dry with paper towels.
10Stuff each pepper with the Monterey Jack cheese strips and a sprinkle of cheddar.
11Gently press the edges of the slit together to seal.
12Place the stuffed peppers on a parchment-lined baking sheet.
13In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes.
14In another bowl, whisk the egg yolks with the flour and salt until smooth.
15Gently fold the egg whites into the yolk mixture until just combined, being careful not to deflate the batter.
16Spoon the batter evenly over each stuffed pepper, covering them completely.
17Bake for 15-18 minutes, until the batter is puffed and golden brown.
18The internal temperature of the cheese should reach 165°F.
19Serve immediately with the warm tomato sauce.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowls
Whisk or electric mixer
Small saucepan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 210mg🧂Sodium: 890mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a milder flavor, use Anaheim peppers instead of poblanos. The sauce can be made a day ahead and refrigerated. Leftover rellenos can be reheated in a 350°F oven for 10 minutes.

Watch Video Of How Baked Chili Rellenos Works

This baked chili rellenos recipe is an absolute winner in our household – my family loves it just as much as I do!

Not only is it incredibly flavorful and satisfying but also relatively easy to make and requires minimal ingredients.

Plus, it’s an excellent way to get your daily dose of vegetables thanks to the abundance of peppers and onions used in the dish.

❓ Frequently Asked Questions About Baked Chili Rellenos

Q: What type of cheese should I use in the filling?

A: For the best flavor, I recommend using a blend of cheddar and Monterey Jack cheese. You can also add some Parmesan or other hard cheeses if you like. Just be sure not to overdo it with too many different types of cheese.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the filling and assemble the peppers up to a day in advance. Just keep them refrigerated until you’re ready to bake them.

Q: Are there any variations on this recipe I can try?

A: Absolutely! Feel free to experiment with different types of meat – ground beef or shredded chicken work well in place of beef.

Q: How do you prevent the peppers from becoming too soggy?

A: To avoid sogginess, be sure not to overstuff the peppers with too much filling. Also, try baking them at a lower temperature (around 300°F) for a longer period of time – this will help cook them evenly without making them too wet.

Q: Can I freeze this recipe for later use?

A: Yes, you can freeze both the filling and assembled peppers separately for up to three months. Just thaw them overnight before baking.

Q: What’s the best way to reheat leftover baked chili rellenos?

A: Reheating in the oven at 350°F for about 20 minutes should do the trick – just keep an eye on them so they don’t overcook.

Similar Posts