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Baked Chili Rellanos Recipe

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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

  1. Preheat your oven broiler or use a gas burner.
  2. Roast the poblano peppers, turning frequently until the skins are charred and blistered on all sides.
  3. Transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel for 10 minutes.
  4. Peel off the charred skins carefully.
  5. Make a small slit down one side of each pepper.
  6. Remove the seeds while keeping the peppers as intact as possible.

Step 2: Stuff the Peppers

  1. Place strips of Monterey Jack and Oaxaca cheese inside each pepper.
  2. Add cooked shredded chicken or seasoned ground beef if desired.
  3. 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

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish with cooking spray.
  3. Arrange the stuffed peppers in a single layer.
  4. Pour the batter evenly over the peppers.
  5. Drizzle the melted butter over the top.

Step 5: Bake

  1. 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.
  2. Let the dish rest for 5 minutes before serving.

Make the Ranchero Sauce

While the chile rellenos are baking:

  1. Heat the olive oil in a saucepan over medium heat.
  2. Sauté the onion for 4–5 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the tomato sauce, diced tomatoes with green chilies, chili powder, cumin, oregano, smoked paprika, salt, and pepper.
  5. Add water or broth if the sauce is too thick.
  6. 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

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