Baked Chili Rellenos Recipe
Baked Chili Rellenos is a delicious Mexican-inspired dish made with roasted green chilies stuffed with cheese, covered in a light egg batter, and baked until golden and fluffy. This oven-baked version keeps all the classic flavors but skips the oil-heavy frying, making it perfect for weeknight dinners, brunch, or a comforting vegetarian meal.
Ingredients
For the chilies
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6 large poblano peppers (or Anaheim chilies)
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2 cups shredded cheese (Monterey Jack, mozzarella, or a Mexican blend)
For the egg batter
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4 large eggs, separated
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½ cup all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon black pepper
For baking
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2 tablespoons butter or oil (for greasing)
Optional toppings
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Salsa roja or green salsa
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Fresh cilantro
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Sour cream
Instructions
Step 1: Roast the Chilies
Preheat your oven to 220°C (425°F). Place the poblano peppers on a baking sheet and roast for 20–25 minutes, turning halfway, until the skins are blistered and blackened. Remove from the oven and immediately cover with foil or place in a sealed bowl for 10 minutes. This helps loosen the skins.
Once cooled slightly, gently peel off the skins. Make a small slit down one side of each pepper and carefully remove the seeds, keeping the pepper whole.
Step 2: Stuff the Peppers
Preheat oven to 190°C (375°F). Lightly grease a baking dish. Fill each pepper with shredded cheese, being careful not to overstuff. Place the stuffed peppers seam-side up in the baking dish.
Step 3: Prepare the Batter
In a clean bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks, flour, baking powder, salt, and black pepper until smooth. Gently fold the beaten egg whites into the yolk mixture, taking care not to deflate the batter.
Step 4: Assemble
Spoon the batter evenly over the stuffed peppers, covering them lightly but fully. The batter will puff up as it bakes.
Step 5: Bake
Bake uncovered for 30–35 minutes, or until the batter is set, golden, and lightly puffed. The cheese inside should be fully melted and bubbly.
Step 6: Serve
Remove from the oven and let rest for 5 minutes. Serve warm topped with salsa, cilantro, and a dollop of sour cream if desired.
Tips & Variations
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Add cooked ground beef or shredded chicken inside for a heartier version.
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Use pepper jack cheese for extra heat.
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For a low-carb option, skip the flour and use just eggs and cheese.
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Serve with Mexican rice or refried beans for a complete meal.