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Baked Chili Rellenos Recipe

Baked Chili Rellenos Recipe
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★★★★★

5.3 from 9 reviews

Baked Chili Rellenos is a delicious Mexican-inspired dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, coated in a fluffy egg batter, and baked to golden perfection with a cheddar cheese topping. This comforting casserole offers a cheesy, mildly spicy flavor perfect for a hearty meal.

Ingredients

Scale

Peppers and Cheese

  • 6 large Poblano peppers
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese (for topping)

Batter

  • 4 large eggs
  • 1/3 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Other

  • Non-stick spray or butter (for greasing)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish using non-stick spray or butter to prevent sticking.
  2. Roast Poblanos: Roast the poblano peppers over an open flame or under the oven’s broiler until their skins are charred and blistered on all sides, which brings out their smoky flavor.
  3. Steam Peppers: Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap to steam for 10 minutes, making the skins easier to peel off.
  4. Peel and Clean Peppers: After steaming, peel off the charred skins carefully. Make a lengthwise slit in each pepper and remove all seeds and membranes to reduce heat and bitterness.
  5. Stuff Peppers: Stuff each peeled poblano pepper with the shredded Monterey Jack cheese, then place them seam-side down in the prepared baking dish to hold the filling.
  6. Prepare Egg Batter: In a mixing bowl, beat the eggs until soft and frothy. Whisk in the flour, milk, baking powder, salt, and pepper until you have a smooth, uniform batter.
  7. Coat Peppers with Batter: Pour the egg batter evenly over the stuffed peppers in the baking dish, allowing it to coat and surround them.
  8. Add Topping: Sprinkle the shredded cheddar cheese evenly over the batter-coated peppers for a flavorful, golden crust after baking.
  9. Bake: Bake in the preheated oven for 30 to 35 minutes or until the egg batter is puffed up and golden brown on top.
  10. Serve: Allow the baked chili rellenos to cool slightly before slicing and serving to enjoy the gooey, cheesy layers safely.

Notes

  • For a spicier dish, leave some seeds inside the poblanos, but be cautious as they add heat.
  • Use a sharp knife to carefully slit and deseed the peppers to keep their shape intact.
  • If you don’t have Monterey Jack, mozzarella or a mild white cheese can be substituted.
  • Ensure the roasting process chars the skin well; it’s key for flavor and easy peeling.
  • This dish can be made ahead and reheated, though best enjoyed fresh for texture.

Nutrition

Keywords: chili rellenos, baked poblano peppers, Mexican cheese dish, vegetarian baked peppers, cheesy poblano recipe

Find it online: https://leofoster.com/baked-chili-rellenos-recipe/