Baked Chili Rellenos Recipe

If you’re craving a classic Tex-Mex treat with a warm, cheesy twist, then Baked Chili Rellenos are exactly what you need in your life. This dish takes tender, smoky poblano peppers stuffed with gooey Monterey Jack cheese and bakes them in a fluffy, lightly spiced egg batter until golden perfection. Every bite bursts with layers of flavor and comforting textures that make it a true crowd-pleaser. Whether you’re serving it for a casual family dinner or a festive gathering, this version of Baked Chili Rellenos guarantees happiness on a plate, combining simplicity with a mouthwatering charm that’s hard to resist.

Ingredients You’ll Need

These ingredients are simple yet thoughtfully chosen to create the perfect balance of flavors, textures, and colors in your Baked Chili Rellenos. Each one plays a crucial role—from the smoky depth of poblano peppers to the creamy melty cheese and the light, airy egg batter that binds it all together.

• 6 large Poblano peppers: Their mild heat and smoky flavor are essential to the authentic taste of chili rellenos.
• 2 cups Shredded Monterey Jack cheese: This creamy cheese melts beautifully inside the peppers, providing gooey goodness.
• 4 large Eggs: They create the fluffy batter that envelopes the peppers for that classic baked texture.
• 1/3 cup All-purpose flour: Helps thicken the egg batter just enough for a light, crispy outer layer.
• 1/2 cup Milk: Adds moisture and richness to the batter without being heavy.
• 1/2 teaspoon Baking powder: A leavening agent that helps the batter puff up delightfully in the oven.
• 1/4 teaspoon Salt: Balances all the flavors perfectly.
• 1/4 teaspoon Pepper: Just a hint of spice to enhance the savory notes.
• 1/2 cup Shredded cheddar cheese (for topping): Adds a sharp, golden crust that makes the dish visually stunning and delicious.
• Non-stick spray or butter (for greasing): Prevents sticking and ensures easy cleanup.

How to Make Baked Chili Rellenos

Step 1: Roast the Poblanos to Perfection

Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. Then, roast the poblano peppers over an open flame or under your broiler until their skins are charred and blistered on all sides. This roasting adds a smoky depth that forms the very soul of Baked Chili Rellenos.

Step 2: Steam and Peel

Once charred, transfer the peppers to a bowl and cover them tightly with a plate or plastic wrap, trapping steam inside. Allow them to rest for 10 minutes—this steaming loosens the skins, making peeling a breeze without damaging the tender flesh beneath.

Step 3: Prepare the Peppers for Stuffing

Peel off the blistered skins carefully so the peppers look vibrant and smooth. Make a lengthwise slit down each pepper and gently remove the seeds to reduce bitterness and create more space for the cheese filling.

Step 4: Stuff with Monterey Jack Cheese

Fill each pepper generously with shredded Monterey Jack cheese, making sure every bite will have that wonderful melty texture. Place them seam-side down in your prepared baking dish to keep the filling safely tucked inside during baking.

Step 5: Whip Up the Egg Batter

In a mixing bowl, beat the eggs until soft and frothy. Then, add the flour, milk, baking powder, salt, and pepper, whisking everything together until you get a smooth, homogenous batter. This will cradle the peppers, creating a fluffy, lightly crisp coating when baked.

Step 6: Pour and Top

Evenly pour the egg batter over the stuffed peppers in the baking dish. Then, sprinkle shredded cheddar cheese on top; this sharp twist adds a golden crust that’s both beautiful and flavorful once baked.

Step 7: Bake Until Golden and Puffy

Bake for 30 to 35 minutes or until the top looks puffed, golden brown, and irresistible. The smell alone will make it impossible to wait for dinner!

Step 8: Cool and Serve

Let your Baked Chili Rellenos cool slightly after coming out of the oven. This resting time helps everything set beautifully, making slicing and serving clean and satisfying.

How to Serve Baked Chili Rellenos

Garnishes

Fresh garnishes like chopped cilantro, a squeeze of lime, or a dollop of sour cream add brightness and a creamy contrast to the richness of your baked chilies. For a beautiful pop of color, sprinkle some diced tomatoes or a few rings of pickled jalapeño.

Side Dishes

Complement your Baked Chili Rellenos with sides that amplifies its Mexican inspiration—think fluffy Spanish rice, refried beans, or a crisp, refreshing avocado salad. These simple companions balance the dish and keep the meal hearty and satisfying.

Creative Ways to Present

For parties or family dinners, slice the Baked Chili Rellenos into portions and arrange them on a colorful platter with festive garnishes. You can also serve them in individual ramekins for a cozy, personalized presentation. Offering a variety of salsas on the side lets everyone customize their flavor experience!

Make Ahead and Storage

Storing Leftovers

To keep your Baked Chili Rellenos fresh, store leftovers in an airtight container in the refrigerator. They will maintain their flavor and texture for up to 3 days, making them perfect for quick lunches or next-day meals.

Freezing

If you want to keep these delicious stuffed peppers longer, wrap them tightly with plastic wrap and foil, then freeze. When properly stored, they can last up to 2 months. Just remember to thaw them overnight in the fridge before reheating.

Reheating

Reheat your Baked Chili Rellenos gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving, which can make the peppers soggy, as reheating in the oven helps preserve their texture and cheese meltiness.

FAQs

Can I use other types of peppers for Baked Chili Rellenos?

Absolutely! While poblano peppers are traditional, you can experiment with Anaheim or bell peppers for a milder or sweeter flavor. Just be mindful of their size and heat level to keep the stuffing and baking times consistent.

Is it necessary to roast the peppers before stuffing?

Roasting the peppers is key to developing their signature smoky flavor and softening their skins for easy peeling. Skipping this step will result in a less tender pepper and a different taste profile, so it’s highly recommended.

Can I make this recipe vegetarian or vegan?

For a vegetarian version, just keep to the cheeses used and ensure your eggs are fresh from a trusted source. For a vegan twist, you could try plant-based cheeses and egg substitutes, but the texture and taste will differ quite a bit from the traditional baked chili rellenos experience.

How spicy are Baked Chili Rellenos?

Poblano peppers have a mild to medium heat level. If you prefer less spice, you can remove all seeds and membranes inside the peppers, which hold most of the heat. For more kick, consider adding a dash of cayenne in your batter or a spicy salsa on the side.

Can I make Baked Chili Rellenos ahead of time for a party?

Definitely! Prepare everything up to the baking step, then cover and refrigerate. When guests arrive, just bake the dish fresh; this makes entertaining stress-free while serving a delicious, hot dish.

Final Thoughts

There’s something truly special about making Baked Chili Rellenos at home—the aroma, the melty cheese, and that perfect balance of smoky and savory flavors make it a beloved recipe to share over and over again. Don’t hesitate to give this warm and comforting dish a try; I promise it will become a staple in your kitchen just as it has in mine. Happy baking and even happier eating!

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