Name: Delicious Baked Chili Rellenos Cheese Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 2 cups shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese; 4 large eggs; 1/3 cup all-purpose flour; 1/2 cup whole milk; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Non-stick spray or butter, for greasing

Jump to Recipe

Introduction

Delicious Baked Chili Rellenos is a comforting and flavorful dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese and baked to perfection under a cheesy egg batter. This recipe offers a satisfying blend of smoky, cheesy, and slightly spicy notes perfect for any meal.

Five roasted green peppers with wrinkled dark green skin lie on a worn baking tray with brown and silver marks. One pepper near the bottom center is open and filled with shredded white cheese that looks soft and stringy. A woman's two hands are placing more shredded cheese on this pepper. To the left of the tray, there is a clear glass bowl filled with more shredded cheese. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large poblano peppers
2 cups shredded Monterey Jack cheese
4 large eggs
1/3 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
Non-stick spray or butter, for greasing

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter to prepare for baking.
Step 2: Roast the poblano peppers over an open flame or under the broiler, turning occasionally until the skins are blistered and darkened. Transfer them to a bowl and cover with plastic wrap to steam for several minutes.
Step 3: Once steamed, peel off the skins carefully, avoiding tearing. Make a slit down one side of each pepper and remove the seeds.
Step 4: Stuff each pepper with shredded Monterey Jack cheese and arrange them in a single layer in the prepared baking dish.
Step 5: In a mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and black pepper until smooth and fully combined.
Step 6: Pour the egg mixture evenly over the stuffed peppers, allowing it to settle into all crevices. Sprinkle shredded cheddar cheese over the top.
Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and puffed up. Serve warm and enjoy!

Tips & Variations

For easier peeling, placing the roasted peppers in a sealed plastic bag while steaming helps loosen skins more effectively.
Try mixing in cooked ground beef or chorizo with the cheese for a heartier filling.
Swap Monterey Jack with mozzarella or a pepper jack cheese for a different flavor profile.
If you prefer a spicier dish, leave some seeds in the peppers or add a dash of cayenne pepper to the egg mixture.

Storage

Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven covered with foil for 10-15 minutes or until warmed through to maintain texture and flavor.

How to Serve

A white oval ceramic baking dish holds two stuffed poblano peppers covered with a thick layer of melted cheese that is golden brown and bubbly on top, with melted cheese flowing around the edges of the dish. The peppers are deep green, slightly wrinkled from roasting, and garnished with small pieces of chopped fresh cilantro scattered across the cheese. The background is a white marbled texture, and a small white bowl filled with cilantro is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the peppers ahead of time?

Yes, you can roast, peel, and stuff the peppers a day in advance. Store them covered in the refrigerator and bake when ready to serve.

What can I use if I don’t have poblano peppers?

Mild green bell peppers can be used as a substitute, although the flavor will be less smoky. For a spicier version, consider using Anaheim or Hatch peppers.