Baked Chili Rellenos Cheese

Baked chili rellenos pack all the flavor and comfort of the classic deep-fried version but are lighter and so much simpler to make at home. Roasted poblano peppers stuffed with gooey cheese and topped with a savory egg batter emerge golden and irresistible from your oven—perfect for a cozy weeknight or as a crowd-pleasing brunch dish.

I first made this baked version for a neighborhood potluck and it disappeared so fast. Now my family asks for it any time we see fresh poblanos in the store.

Ingredients

• Large poblano peppers: Fresh poblanos give the best smoky flavor Look for ones that are firm and heavy for their size
• Shredded Monterey Jack cheese: Mild creamy and melts beautifully Freshly shredded cheese will melt best
• Large eggs: Provide structure and a gently puffy texture Choose eggs with bright yolks for flavor
• All-purpose flour: Helps thicken the batter Choose unbleached for pure taste
• Milk: Adds moisture and binds eggs and flour Whole milk gives extra richness
• Baking powder: Gives the batter a little lift Fresh baking powder is key
• Salt and black pepper: Balances flavors and gives a savory note Use fine grain for even distribution
• Shredded cheddar cheese: Sharp and rich adds bite to the cheesy topping I like to mix mild and sharp cheddar
• Nonstick spray or butter: For greasing the dish so nothing sticks A generous coating helps with easy removal

Instructions

Prepare the Oven and Pan:

Preheat your oven to 375F 190C and grease a 9x13 inch baking dish really well with nonstick spray or butter to prevent sticking

Roast and Steam the Poblanos:

Roast poblano peppers directly over an open flame or under your broiler turning often until all sides are blackened and blistered This smoky char is important for flavor Immediately transfer the peppers to a large bowl and cover tightly with plastic wrap or a lid Then let them steam for 5 to 10 minutes to loosen the skins

Peel and Clean the Poblanos:

Once cool enough to handle gently peel off the blackened skin and discard To keep the peppers intact carefully make a lengthwise slit down one side and remove as many seeds as possible with your fingers or a small spoon

Stuff the Peppers:

Fill each peeled poblano with a thick layer of shredded Monterey Jack cheese Try to press the cheese inside but be gentle so the peppers stay whole Arrange the stuffed peppers side by side in the prepared baking dish

Mix the Batter:

In a bowl whisk the eggs very well Add flour milk baking powder salt and pepper and whisk again until the batter is completely smooth with no visible lumps This batter will puff up and encase the peppers as it bakes

Assemble and Top:

Slowly pour the egg batter as evenly as possible over the stuffed peppers so that it settles around them in the pan Sprinkle the cheddar cheese all across the surface for a bronzed cheesy topping

Bake and Rest:

Place the pan in the hot oven and bake until the batter is set the top is golden brown and the cheese looks bubbling and crisp about 30 to 35 minutes Once done let the whole dish cool for 5 to 10 minutes before slicing and serving This helps everything set for neat slices

I cannot resist the smell of roasting poblanos in my kitchen Something about that smoky aroma signals a special meal is on the horizon My daughter has even asked to help peel peppers because she loves the hands on part and gets first dibs on the crispy cheesy edges

Storage Tips

Once cooled leftovers keep well and reheat beautifully Save slices in an airtight container in the fridge for up to three days They taste great cold or gently warmed in the oven For longer storage wrap tightly and freeze for up to two months

Ingredient Substitutions

If you do not find poblanos try Anaheim peppers for similar mild heat You can also swap Monterey Jack for mozzarella or pepper jack cheese for a bolder kick If avoiding flour cornstarch works as a gluten free option

Serving Suggestions

Serve these with warm tortillas a scoop of salsa and a sprinkle of cilantro for a casual dinner I love to pair them with a simple side salad or a big scoop of pinto beans for extra heartiness They also make a stellar brunch centerpiece alongside diced potatoes and fruit

Cultural Note

Chili rellenos were first created in Puebla Mexico as a special treat usually fried and stuffed with cheese or meat This baked approach honors the heart of the classic dish with a modern twist that fits a busy home cook and keeps things light You still get the same glorious roasted flavor without the big pot of hot oil

Seasonal Adaptations

Add roasted corn or sautéed zucchini in the summer for a vegetable loaded version Try smoked gouda or Oaxaca cheese for regional flair Swap poblanos for bell peppers when mildness is a must

Success Stories

One of my favorite memories is serving this at a block party It was the first dish to disappear Every time friends ask for the recipe I know it is a keeper My son even reheats slices in the toaster oven for breakfast

Freezer Meal Conversion

To prep ahead bake completely let cool and cut into portions Wrap each piece in foil and freeze in a zip bag They reheat directly from frozen in a hot oven Keep a batch on hand for quick weeknight meals or unexpected guests

Once you try these baked chili rellenos, they might become your new go-to comfort meal. Enjoy the flavors, gather folks around the table, and savor every bite.

Recipe Q&A

→ How do you roast poblano peppers for this dish?

Roast poblano peppers over an open flame or under a broiler until skins are charred, then steam and peel.

→ What type of cheese works best for stuffing?

Monterey Jack is ideal for a creamy, mild flavor, but you can try queso fresco or mozzarella for variety.

→ Can I prepare Baked Chili Rellenos ahead of time?

Yes, roast and stuff the peppers in advance, then finish with batter and bake just before serving.

→ Is it necessary to peel the poblano peppers?

Peeling removes tough, charred skin for a tender texture. Steaming after roasting makes peeling easier.

→ What should I serve with this dish?

Pair with rice, beans, or a fresh salad for a balanced and satisfying meal.