Here’s a simple and delicious Baked Chili Rellenos (Chiles Rellenos) recipe—lighter than the traditional fried version but still flavorful and cheesy.
🌶️ Baked Chile Rellenos
Ingredients
- 6 large green poblano peppers
- 200–250 g cheese (cheddar, Monterey Jack, or Oaxaca-style if available) Cheese
- 3 eggs, separated
- 2 tbsp flour (optional, for light coating)
- Salt and pepper to taste
- 1 cup tomato sauce (for serving)
- 1 tsp cumin or chili powder (optional)
Instructions
1. Roast the peppers
- Place poblano peppers over an open flame or under a broiler.
- Turn until skins are blackened and blistered.
- Put them in a covered bowl or bag for 10–15 minutes.
- Peel off the skin gently.
2. Stuff the peppers
- Make a small slit in each pepper.
- Remove seeds if desired.
- Fill with cheese and set aside.
3. Prepare egg coating
- Beat egg whites until fluffy (soft peaks).
- Gently fold in yolks, salt, and pepper.
4. Assemble for baking
- Lightly dust stuffed peppers with flour (helps coating stick).
- Dip each pepper into the egg mixture.
- Place on a greased baking tray.
5. Bake
- Bake at 190°C (375°F) for about 20–25 minutes, until golden and set.
6. Serve
- Warm tomato sauce on the side or pour over top.
- Optional: sprinkle extra cheese or herbs.
Tips
- For extra flavor, add cooked minced meat or beans inside the peppers.
- Don’t skip roasting the peppers—it gives the dish its signature smoky taste.
- Let them rest a few minutes after baking so they hold shape better.
If you want, I can also give you:
- Traditional fried version
- Air fryer version
- Or a spicy Mexican-style sauce upgrade 🌶️
