Description
Try this baked chile rellenos recipe! Roasted poblanos, creamy cheese, and fluffy egg batter make a healthier twist on a Mexican classic.
Ingredients
Scale
- 6 large poblano peppers
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 8 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 cup evaporated milk
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil (for greasing the pan)
- Optional garnishes: fresh cilantro, sour cream, pico de gallo
Instructions
Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame, grill, or in the oven until the skin is charred and blistered. Place them in a sealed bag or bowl covered with plastic wrap for 10 minutes.
- Peel off the charred skin, carefully cut a slit down one side of each pepper, and remove the seeds and membranes. Set aside.
Prepare the Filling:
- In a medium bowl, combine the shredded Monterey Jack and Cheddar cheeses.
Stuff the Peppers:
- Gently stuff each pepper with the cheese mixture and arrange them in a lightly greased 9×13-inch baking dish.
Make the Egg Batter:
- In a separate bowl, whisk the egg yolks, flour, evaporated milk, baking powder, salt, paprika, garlic powder, and black pepper until smooth.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture, creating a light and fluffy batter.
Assemble and Bake:
- Pour the egg batter evenly over the stuffed peppers, ensuring the batter coats and fills the gaps between the peppers.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden and puffed.
Serve:
- Allow the chile rellenos to cool for 10–15 minutes before serving. Garnish with fresh cilantro, sour cream, or pico de gallo, and enjoy!
Notes
- Variations: Add cooked ground beef, shredded chicken, or black beans to the cheese mixture for a heartier filling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
- Reheating Tips: Reheat in the oven at 350°F for 10–15 minutes or microwave individual portions for 40–50 seconds.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 254
- Sodium: 290mg
- Fat: 18g
- Carbohydrates: 9g
- Protein: 14g
Keywords: Baked chile rellenos, healthy chile rellenos recipe, roasted poblano peppers, baked chili relleno recipe, vegetarian Mexican dish, Mexican casserole recipe, cheese-stuffed poblano peppers, easy chile rellenos, low-calorie Mexican recipe, oven-baked chile rellenos, traditional chile rellenos with a twist, gluten-free chile rellenos, healthy Mexican dinner, baked chili rellenos casserole.