Here’s a delicious and cheesy recipe for Baked Chile Rellenos—lighter than fried but still full of flavor:
Baked Chile Rellenos
Ingredients (serves 4–6)
- 6 large poblano peppers
- 8 oz shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup all-purpose flour
- 4 large eggs, separated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cream of tartar (optional, helps egg whites whip)
- 1 cup tomato sauce or enchilada sauce
- 1 tbsp olive oil
Instructions
- Roast the peppers
- Preheat oven to 425°F (220°C).
- Roast poblano peppers on a baking sheet 20 minutes, turning occasionally, until skins are blistered.
- Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes. Peel off skins, leaving stems intact.
- Make a slit down the side of each pepper and carefully remove seeds.
- Prepare the filling
- Stuff each pepper with shredded cheese.
- Make the batter
- In a bowl, beat egg whites with salt, pepper, and cream of tartar until stiff peaks form.
- Gently fold in the egg yolks.
- Lightly dredge each stuffed pepper in flour, then dip into the egg batter.
- Bake the peppers
- Preheat oven to 375°F (190°C).
- Place peppers on a greased baking sheet.
- Bake 20–25 minutes until batter is golden and set.
- Prepare the sauce
- Heat tomato or enchilada sauce in a small saucepan with olive oil. Season with salt and pepper to taste.
- Serve
- Pour sauce over baked chile rellenos. Serve warm.
Tips
- Cheese options: Oaxaca, Chihuahua, or a melty Mexican cheese blend works best.
- Spice level: For more heat, use a few serrano peppers in the sauce or add chopped jalapeños to the filling.
- Make ahead: Peppers can be roasted and peeled a day in advance for easier assembly.
I can also give a casserole-style baked chile rellenos version that’s easier for serving a crowd, with layers of sauce, peppers, and cheese 🌶️🧀.
Do you want that casserole version?
