Chile rellenos are a beloved staple in Mexican cuisine, traditionally made by stuffing roasted poblano peppers with cheese, coating them in batter, and frying them until golden. This baked version delivers the same comforting flavors while simplifying the process and making the dish lighter and easier to prepare at home.
Roasted poblano peppers provide a mild heat and smoky flavor that perfectly complements the rich, melted cheese filling. When baked in a savory egg mixture and layered with enchilada sauce, the peppers become tender while the topping turns lightly golden and fluffy.
This oven-baked approach removes the need for deep frying while still preserving the signature flavors of the classic dish. The egg mixture forms a delicate, soufflé-like layer that holds everything together and adds a soft texture that contrasts beautifully with the roasted peppers.
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Baked chile rellenos are incredibly versatile. They can be served as a satisfying vegetarian entrée filled with cheese, or made heartier by adding seasoned ground beef or shredded chicken to the filling.
Whether served for a comforting weeknight dinner or as part of a festive Mexican meal, these baked chile rellenos offer the familiar flavors of the traditional dish with a simpler, healthier preparation.
Servings and timing:
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 4 large poblano peppers
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 4 eggs
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce (red or green)
- Optional: cooked ground beef or shredded chicken for stuffing
- Optional garnish: chopped cilantro, sour cream, diced tomatoes
Instructions:
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