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–+ servings

Delicious Baked Chili Rellenos: A Guilt-Free Comfort Dish

Enjoy these Baked Chili Rellenos, a healthier twist on a classic dish bursting with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 pieces
Course: dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Poblano Peppers Substitute with Anaheim or bell peppers for a milder taste.
For the Cheese Filling
  • 1 cup Monterey Jack Cheese Feel free to use pepper Jack for some extra heat.
For the Egg Batter
  • 4 Eggs Beat them well until frothy for best results.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 cup Milk Any milk alternative will work just as well.
  • 1 teaspoon Baking Powder Helps the batter rise while baking.
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 1 teaspoon Pepper Adjust according to your taste preference.
For the Topping
  • 1 cup Cheddar Cheese Optional but recommended for added richness.
Miscellaneous
  • 1 tablespoon Non-Stick Spray or Butter Essential for greasing the baking dish.

Equipment

  • oven
  • 9×13-inch baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions for Baked Chili Rellenos
  1. Preheat your oven to 375°F (190°C) and spray a baking dish with non-stick spray or grease with butter.
  2. Char the poblano peppers over an open flame or under the broiler until the skins are blistered and blackened, about 5-10 minutes.
  3. Remove the peppers from heat, place in a bowl, and cover to let steam for about 10 minutes.
  4. Peel off the charred skins, slit each pepper lengthwise, and remove seeds. Stuff with Monterey Jack cheese and lay seam-side down in the baking dish.
  5. In a bowl, beat eggs until light and frothy, then whisk in flour, milk, baking powder, salt, and pepper until smooth.
  6. Pour the egg mixture evenly over the stuffed poblano peppers, ensuring they are well-coated. Sprinkle cheddar cheese on top.
  7. Bake for 30-35 minutes, or until golden brown and the egg is puffed up and set.
  8. Allow to cool for a few minutes before slicing. Serve warm.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 2mg

Notes

This recipe allows for customization; add jalapeños or hot sauce for extra spice if desired. Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 2 months.

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