Delicious Baked Chili Rellenos Cheese Recipe
This delicious baked chili rellenos cheese recipe features roasted poblano peppers stuffed with Monterey Jack cheese, coated in a seasoned egg batter, and topped with melted cheddar cheese. Baked until golden and bubbly, it’s a comforting Mexican-inspired dish perfect for a flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Peppers & Cheese
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Batter
- 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
Other
- Non-stick spray or butter, for greasing
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking and prepare for baking.
- Roast Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler, turning occasionally until the skins are blistered and charred all around. This enhances the flavor and sweetness of the peppers.
- Steam and Peel Peppers: Place the charred peppers in a bowl and cover with plastic wrap or a lid to let them steam for several minutes. This loosens the skins, making them easier to peel off. Once steamed, gently peel off the skins without tearing the pepper flesh.
- Prepare Peppers for Stuffing: Make a slit down one side of each peeled pepper and carefully remove the seeds, creating a pocket for the cheese filling.
- Stuff Peppers with Cheese: Fill each pepper generously with shredded Monterey Jack cheese. Arrange the stuffed peppers in the prepared baking dish in a single layer for even cooking.
- Prepare Egg Batter: In a mixing bowl, whisk together the eggs, all-purpose flour, whole milk, baking powder, salt, and black pepper until the mixture is smooth and fully combined.
- Coat Peppers with Batter and Add Topping: Pour the egg mixture evenly over the stuffed peppers, allowing it to fill the crevices. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and puffed up. The aroma will signal when it’s done.
Notes
- Roasting the peppers can be done on a gas stove flame, under a broiler, or even on a grill for added smoky flavor.
- Steaming the peppers in a covered bowl after charring makes peeling easier and prevents tearing.
- You can substitute Monterey Jack with a similar melting cheese like mozzarella or queso blanco.
- For added flavor, consider adding a pinch of cumin or smoked paprika to the egg batter.
- Ensure the baking dish is well greased to avoid sticking of the egg batter.
Keywords: Baked chili rellenos, poblano peppers stuffed, cheese stuffed peppers, Mexican baked dish, Monterey Jack, cheddar cheese, easy chili rellenos
