Baked Chili Rellenos Recipe
Baked Chili Rellenos is a healthier, oven-baked twist on the classic Mexican dish that is traditionally battered and deep-fried. This version keeps all the bold flavors—roasted green chilies, gooey melted cheese, and a savory egg custard—without the extra oil. It’s perfect for breakfast, brunch, or even a light dinner, and it pairs beautifully with salsa, rice, or refried beans.
Ingredients
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Large green chilies (Anaheim or Poblano): 6–8
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Shredded cheese (Monterey Jack, Cheddar, or Mozzarella): 2 cups
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Eggs: 4 large
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Milk (or half-and-half): 1 cup
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All-purpose flour: 2 tablespoons
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Baking powder: ½ teaspoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
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Garlic powder: ½ teaspoon
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Onion powder: ½ teaspoon
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Cooking spray or butter (for greasing dish)
Optional Add-ins
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Cooked ground beef or shredded chicken: 1 cup
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Corn kernels: ½ cup
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Chopped onions: ¼ cup
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Chopped cilantro for garnish
Instructions
Step 1: Roast the Chilies
Preheat your oven to 425°F (220°C). Place the green chilies on a baking tray and roast them for 15–20 minutes, turning occasionally, until the skins are blistered and blackened. Remove from the oven and immediately place them in a covered bowl or wrap them in foil for 10 minutes. This steaming process makes the skins easier to peel.
Once cooled slightly, gently peel off the skins. Make a small slit down each chili and carefully remove the seeds, keeping the chilies as intact as possible.
Step 2: Prepare the Baking Dish
Lower the oven temperature to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Lay the peeled chilies flat in a single layer, slightly overlapping if needed.
Step 3: Add the Filling
Stuff each chili with shredded cheese. If using meat or vegetables, mix them with the cheese before stuffing. Make sure the filling is evenly distributed so every bite is flavorful.
Step 4: Make the Egg Batter
In a mixing bowl, whisk the eggs until light and frothy. Add milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk until smooth. This mixture will puff slightly while baking, creating a soft, casserole-like texture.
Step 5: Assemble and Bake
Carefully pour the egg mixture over the stuffed chilies, ensuring all chilies are coated evenly. Sprinkle a little extra cheese on top if desired.
Bake uncovered for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted in the middle should come out mostly clean.
Step 6: Rest and Serve
Remove the dish from the oven and let it rest for 5–10 minutes before serving. This helps it set and makes slicing easier. Garnish with fresh cilantro and serve warm.
Serving Suggestions
Baked Chili Rellenos tastes amazing with:
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Fresh tomato salsa or salsa verde
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Sour cream or Mexican crema
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Refried beans or Spanish rice
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Warm tortillas on the side
Tips for Best Results
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Poblanos give a deeper, smoky flavor, while Anaheim chilies are milder.
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For extra richness, replace half the milk with cream.
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Want more heat? Add chopped jalapeños to the filling.
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This dish reheats well and tastes even better the next day.