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Baked Chili Rellenos are a healthier twist on the traditional deep-fried Mexican classic. This version skips the oil without sacrificing flavor or texture. Roasted poblano peppers are stuffed with cheese (or meat/veggie fillings), coated with a fluffy egg mixture or batter substitute, and then baked to perfection. It’s a delicious, satisfying dish ideal for weeknight dinners or special occasions.
⏱️ Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4
🧰 Equipment Needed
- Baking sheet
- Parchment paper or foil
- Oven-safe baking dish
- Skillet (optional, for sautéed fillings)
- Mixing bowls
- Whisk or electric mixer
- Knife and cutting board
- Tongs
- Plastic or paper bag (for steaming peppers)
🛒 Ingredients
For the Peppers:
- 4 large poblano peppers
For the Filling:
- 2 cups shredded cheese (Monterey Jack, Oaxaca, or a cheese blend)
- (Optional: sautéed onions, mushrooms, beans, or cooked ground beef/chicken)
For the Egg Batter:
- 4 large eggs, separated
- ¼ tsp cream of tartar (optional, for stabilizing egg whites)
- Salt and pepper to taste
For the Sauce (optional):
- 1 cup tomato sauce or enchilada sauce
- 1 garlic clove, minced
- ½ tsp cumin
- ½ tsp chili powder
📌 Ingredient Notes
- Poblano Peppers: Choose large, firm peppers with smooth skins. Roasting and peeling is essential for flavor and texture.
- Cheese: Oaxaca melts beautifully; Monterey Jack is a great alternative.
- Fillings: Add cooked meats, black beans, or sautéed veggies to make it heartier.
- Eggs: Separate whites and yolks carefully; beaten whites create a soufflé-like texture.
👨🍳 Instructions
Step 1: Roast the Peppers
- Preheat oven to 450°F (230°C).
- Place poblanos on a lined baking sheet and roast for 10-15 minutes, turning until skins are charred and blistered.
- Transfer peppers to a paper or plastic bag; seal for 10 minutes to steam.
- Peel skins gently, then make a slit down the side of each pepper and remove seeds.
Step 2: Prepare the Filling
- In a bowl, mix cheese (and any optional fillings).
- Stuff each pepper carefully and close the slit with toothpicks if needed.
Step 3: Make the Egg Batter
- Beat egg whites (and cream of tartar) until stiff peaks form.
- In a separate bowl, whisk egg yolks with a pinch of salt.
- Gently fold yolks into whites.
Step 4: Assemble & Bake
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Place stuffed peppers in dish and spoon or spread egg mixture over each one.
- Bake for 20–25 minutes, until golden and puffed.
Step 5: Optional Sauce
- In a saucepan, combine sauce ingredients and simmer for 5–10 minutes.
- Pour over baked rellenos before serving or serve on the side.
🧾 Nutrition Facts (Per Serving – without meat or sauce)
(Estimated)
- Calories: 290
- Protein: 17g
- Carbs: 8g
- Fat: 22g
- Fiber: 2g
- Sodium: 300mg
(Add about 100-150 calories if adding meat or sauce.)
💡 Tips
- Peeling Poblanos: Don’t skip the steam step—it makes peeling much easier.
- Stuffing Hack: Use a spoon to gently open the slit and tuck filling in evenly.
- Make Ahead: Roast, peel, and stuff peppers in advance; refrigerate until ready to bake.
- For Crispier Tops: Broil for 2–3 minutes at the end of baking.
🔄 Variations
- Keto Version: Use full-fat cheese and skip any added sauce with sugar.
- Vegan: Use vegan cheese and aquafaba (chickpea liquid) whipped instead of eggs.
- Meat Lovers: Add cooked ground beef or shredded chicken to the filling.
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne to the filling or batter.
- Saucy Bake: Pour enchilada sauce in the baking dish before adding peppers for a moist, saucy version.
