Baked Chili Rellenos Recipe

Baked Chili Rellenos is a delicious, lighter version of the classic Mexican dish traditionally made with battered and fried poblano peppers. This baked recipe keeps all the wonderful flavors of roasted peppers, creamy cheese, flavorful filling, and a rich tomato sauce while avoiding deep frying. The result is a comforting, cheesy, and satisfying meal that works beautifully for family dinners, weekend gatherings, or special occasions.

The roasted poblano peppers become tender and slightly smoky, while the cheese melts into a creamy filling that pairs perfectly with the mild heat of the peppers. Baking creates a beautiful golden topping while keeping the dish simple and easy to prepare.

Ingredients

For the Chili Rellenos

8 large poblano peppers

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 cup crumbled queso fresco or feta cheese

2 cups cooked shredded chicken, ground beef, or sautéed vegetables (optional)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper

4 large eggs

1/2 cup all-purpose flour

1/2 cup cornmeal or breadcrumbs

1/2 cup milk

1 teaspoon baking powder

1/4 teaspoon salt

For the Tomato Sauce

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups crushed tomatoes

1 cup tomato sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh cilantro

1 teaspoon lime juice

For Topping

1 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

Fresh cilantro for garnish

Sour cream or Mexican crema for serving

Sliced avocado or guacamole for serving

Fresh lime wedges

Instructions

Preparing the Poblano Peppers

Start by washing the poblano peppers thoroughly and drying them with a clean towel.

Place the peppers on a baking sheet lined with parchment paper. Roast them in a preheated oven at 425°F (220°C) for about 15 to 20 minutes, turning occasionally, until the skins become blistered and slightly charred.

Remove the peppers from the oven and place them inside a covered bowl or sealed container for about 10 minutes. The steam will help loosen the skins.

Carefully peel away the outer skins from the peppers. Make a small slit along one side of each pepper and remove the seeds and membranes. Be gentle so the peppers remain mostly intact and can hold the filling.

Set the prepared peppers aside while making the filling.

Preparing the Filling

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook for 3 to 4 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

If using chicken, beef, or vegetables, add them to the skillet and cook until heated through and well combined.

Season the mixture with cumin, smoked paprika, chili powder, oregano, salt, and black pepper.

Remove the skillet from heat and allow the mixture to cool slightly.

In a large bowl, combine Monterey Jack cheese, cheddar cheese, and queso fresco.

Add the cooked filling mixture and stir until everything is evenly combined.

Taste the filling and adjust the seasoning if needed.

Stuffing the Peppers

Carefully open each roasted poblano pepper.

Fill each pepper generously with the cheese and filling mixture.

Do not overfill the peppers because the filling may spill out during baking.

Place the stuffed peppers in a lightly greased baking dish.

Arrange them with the opening facing upward.

Preparing the Baked Coating

In a mixing bowl, separate the eggs.

Beat the egg whites until soft peaks form.

In another bowl, whisk the egg yolks with milk.

Add flour, cornmeal or breadcrumbs, baking powder, and salt to the egg yolk mixture.

Mix until smooth.

Gently fold the beaten egg whites into the mixture. This creates a light coating similar to the traditional chili relleno batter.

Spread the mixture over the stuffed peppers, covering them evenly.

Baking the Chili Rellenos

Preheat the oven to 375°F (190°C).

Bake the stuffed peppers for 25 to 35 minutes until the topping is golden and the cheese inside is melted.

For an extra golden finish, sprinkle additional cheese on top during the last 10 minutes of baking.

Allow the baked chili rellenos to rest for 5 minutes before serving.

Preparing the Tomato Sauce

While the peppers are baking, prepare the sauce.

Heat olive oil in a saucepan over medium heat.

Add chopped onion and cook until soft.

Add garlic and sauté for about 30 seconds.

Pour in crushed tomatoes and tomato sauce.

Add cumin, chili powder, oregano, smoked paprika, salt, and black pepper.

Simmer the sauce for 15 to 20 minutes, stirring occasionally.

Add cilantro and lime juice before removing from heat.

The sauce should be rich, slightly smoky, and full of flavor.

Serving the Baked Chili Rellenos

Serve the baked chili rellenos warm with a generous spoonful of tomato sauce.

Top with fresh cilantro, sour cream, or Mexican crema.

Add sliced avocado, guacamole, or a fresh salad on the side for a complete meal.

They pair wonderfully with:

Mexican rice

Refried beans

Corn salad

Fresh salsa

Tortillas

A simple green salad

Tips for Perfect Baked Chili Rellenos

Choose large poblano peppers that are firm and evenly shaped. Larger peppers are easier to stuff and hold more filling.

Roasting the peppers before stuffing improves the flavor by adding a smoky taste and making the texture softer.

Do not skip the resting time after roasting because it makes peeling the peppers much easier.

For a vegetarian version, replace meat with black beans, corn, mushrooms, spinach, or zucchini.

For extra spice, add chopped jalapeños or a little hot sauce to the filling.

For a creamier filling, mix in a few tablespoons of cream cheese.

Freshly shredded cheese melts better than pre-shredded cheese because it does not contain extra coating ingredients.

Make Ahead Instructions

Baked Chili Rellenos can be prepared ahead of time.

Prepare and stuff the peppers, then place them in the baking dish and cover tightly.

Store them in the refrigerator for up to 24 hours before baking.

When ready to cook, add the topping mixture and bake as directed.

You may need to add an extra 5 to 10 minutes of baking time if the peppers are cold from the refrigerator.

Storage Instructions

Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 4 days.

Reheat them in the oven at 350°F (175°C) until warmed through.

They can also be reheated in the microwave, although the topping may become softer.

Freezing Instructions

Baked chili rellenos can be frozen for up to 3 months.

Allow them to cool completely before placing them in freezer-safe containers.

Freeze with or without sauce.

Thaw overnight in the refrigerator before reheating.

For the best texture, reheat in the oven rather than the microwave.

Variations

Beef Chili Rellenos

Use seasoned ground beef with onion, garlic, cumin, and chili powder for a hearty filling.

Chicken Chili Rellenos

Combine shredded chicken with cheese, green chilies, and Mexican spices for a flavorful version.

Vegetarian Chili Rellenos

Fill peppers with beans, roasted corn, mushrooms, spinach, and cheese for a satisfying meat-free meal.

Extra Cheesy Chili Rellenos

Add cream cheese, mozzarella, or extra Monterey Jack for a richer filling.

Low-Carb Chili Rellenos

Skip the flour coating and bake the stuffed peppers with only cheese on top.

Nutrition Information (Approximate Per Serving)

Calories: 380 to 450

Protein: 25 to 30 grams

Carbohydrates: 18 to 25 grams

Fat: 25 to 30 grams

Fiber: 4 to 6 grams

The exact nutrition will vary depending on the type of filling and cheese used.

Final Thoughts

Baked Chili Rellenos are a flavorful and comforting dish that combines smoky roasted peppers, creamy cheese, and delicious Mexican-inspired seasonings. This oven-baked version gives you all the traditional flavors with a simpler cooking method and a lighter finish.

Whether filled with chicken, beef, or vegetables, these stuffed poblano peppers make a satisfying meal that is full of flavor, texture, and homemade comfort.