Enjoy all the delicious flavors of traditional Chile Rellenos without the hassle of deep frying. Roasted poblano peppers are stuffed with gooey cheese, covered in a light egg batter, and baked until golden and fluffy. This easy, family-friendly dish is perfect for weeknight dinners or festive Mexican-inspired meals.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
Ingredients
For the Chile Rellenos
- 6 large poblano peppers
- 12 ounces (340g) Monterey Jack cheese, cut into thick strips
- 8 ounces (225g) Oaxaca cheese or mozzarella, cut into strips
- 4 large eggs
- ½ cup whole milk
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter
- Cooking spray
Optional Fillings
- 1 cup cooked shredded chicken
- 1 cup seasoned ground beef
- ¼ cup diced roasted green chiles
- 2 tablespoons chopped fresh cilantro
For the Homemade Ranchero Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup water or chicken broth (if needed)
Optional Garnishes
- Fresh cilantro
- Sour cream
- Crumbled queso fresco
- Sliced avocado
- Lime wedges
- Diced tomatoes
Instructions
Step 1: Roast the Peppers
- Preheat your oven broiler or use a gas burner.
- Roast the poblano peppers, turning frequently until the skins are charred and blistered on all sides.
- Transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel for 10 minutes.
- Peel off the charred skins carefully.
- Make a small slit down one side of each pepper.
- Remove the seeds while keeping the peppers as intact as possible.
Step 2: Stuff the Peppers
- Place strips of Monterey Jack and Oaxaca cheese inside each pepper.
- Add cooked shredded chicken or seasoned ground beef if desired.
- Gently press the peppers closed.
Step 3: Prepare the Batter
In a large bowl, whisk together:
- Eggs
- Milk
- Flour
- Baking powder
- Garlic powder
- Onion powder
- Ground cumin
- Smoked paprika
- Salt
- Black pepper
Whisk until smooth and slightly frothy.
Step 4: Assemble
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Arrange the stuffed peppers in a single layer.
- Pour the batter evenly over the peppers.
- Drizzle the melted butter over the top.
Step 5: Bake
- Bake for 30–35 minutes, or until:
- The batter is puffed and golden brown.
- The cheese is melted.
- A toothpick inserted into the egg mixture comes out clean.
- Let the dish rest for 5 minutes before serving.
Make the Ranchero Sauce
While the chile rellenos are baking:
- Heat the olive oil in a saucepan over medium heat.
- Sauté the onion for 4–5 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the tomato sauce, diced tomatoes with green chilies, chili powder, cumin, oregano, smoked paprika, salt, and pepper.
- Add water or broth if the sauce is too thick.
- Simmer for 15–20 minutes, stirring occasionally.
Serving Suggestions
Spoon warm Ranchero sauce over each baked chile relleno and garnish with:
- Fresh cilantro
- Sour cream
- Crumbled queso fresco
- Avocado slices
- Lime wedges
Serve with:
- Mexican rice
- Refried beans
- Spanish rice
- Warm flour or corn tortillas
- Fresh guacamole
- Pico de gallo
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze baked chile rellenos for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Oven: Bake at 350°F (175°C) for 15–20 minutes.
- Microwave: Heat individual servings for 2–3 minutes.
Tips for Perfect Baked Chile Rellenos
- Roast the peppers until the skins are deeply blistered for easy peeling.
- Avoid overfilling the peppers to prevent them from splitting.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Let the baked dish rest for a few minutes before serving to help it set.
- For extra flavor, use freshly roasted Hatch green chiles when they’re in season.
Nutrition (Approximate Per Serving)
- Calories: 365
- Protein: 21g
- Carbohydrates: 12g
- Fat: 27g
- Saturated Fat: 14g
- Fiber: 3g
- Sugar: 5g
- Sodium: 560mg