Baked Chili Rellenos
Baked Chili Rellenos are a lighter, oven-friendly twist on the traditional Mexican favorite. Instead of deep-frying battered peppers, this version bakes them into a fluffy, savory casserole-style dish that’s just as satisfying — with less mess and oil. Roasted Anaheim or poblano peppers are stuffed with melty cheese, then baked in a lightly seasoned egg batter until golden and tender.
Perfect for brunch, lunch, or dinner, this recipe delivers smoky peppers, creamy cheese, and a soft, soufflé-like texture in every bite. It’s comforting, flavorful, and surprisingly simple to make at home.
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Servings: 4–6
Ingredients
Peppers
4–6 large Anaheim or poblano peppers
Cheese
2 cups shredded cheese (blend of Monterey Jack, cheddar, and cotija or queso Oaxaca)
Egg Batter
4 large eggs
½ cup milk
⅓ to ¾ cup all-purpose flour (start with ½ cup)
½ teaspoon baking powder (optional)
Salt and pepper to taste
Optional Sauce Base
½ cup crushed tomatoes
1 can (4 oz) diced green chilies
¼ cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
(or 1 clove fresh minced garlic + 2 tablespoons finely diced onion)
Instructions
Preheat oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Roast peppers: Place peppers under the broiler or over an open flame until skins blister and blacken. Turn to char evenly.
Steam and peel: Transfer to a covered bowl or sealed bag for 10 minutes to steam. Peel off blistered skin gently.
Prepare peppers: Slice a small slit down one side and remove seeds carefully, keeping peppers mostly intact.
Stuff with cheese: Fill each pepper generously with shredded cheese and place in prepared baking dish.
Prepare sauce (optional): In a small bowl, mix crushed tomatoes, green chilies, broth, and seasonings. Pour lightly around (not over) the peppers.
Make batter: In a bowl, whisk eggs until frothy. Add milk, flour, baking powder (if using), salt, and pepper. Mix until smooth.
Pour batter: Carefully pour egg mixture evenly over stuffed peppers.
Bake: Bake uncovered for 30–35 minutes, until puffed and golden and center is set.
Rest and serve: Let rest 5–10 minutes before slicing to help it set.
Tips
Choose firm peppers with smooth skins and minimal blemishes.
Roast thoroughly for easier peeling and deeper smoky flavor.
Avoid tearing peppers when removing seeds to keep filling intact.
Use block cheese and shred it yourself for better melting.
Adjust flour amount for thicker or lighter batter texture.
Don’t overmix batter to keep it airy.
Use baking powder for a soufflé-like lift.
Bake on middle rack for even cooking.
Check doneness by gently shaking — center should be set, not jiggly.
Serve warm for best texture and cheese pull.
Variations
Add cooked ground beef or chorizo inside peppers.
Mix corn kernels into batter.
Add black beans for a vegetarian protein boost.
Use pepper jack for extra spice.
Top with enchilada sauce before baking.
Add fresh cilantro to batter.
Substitute almond flour for gluten-free version.
Add sautéed mushrooms inside filling.
Make it breakfast-style with crumbled bacon.
Top with sour cream and avocado slices.
Q&A
What’s the difference between baked and traditional chili rellenos?
Traditional versions are battered and deep-fried; baked versions are lighter and casserole-style.
Which peppers are best?
Poblano peppers are traditional; Anaheim peppers are milder.
Can I make this ahead?
Yes, assemble and refrigerate before baking.
Can I freeze it?
Yes, but texture may soften slightly upon reheating.
Is it spicy?
Poblanos are mild to medium. Adjust with pepper jack or hot sauce if desired.
Why is my batter dense?
Too much flour or overmixing can reduce fluffiness.
Can I skip the sauce?
Yes, it’s optional and adds moisture but isn’t required.
How do I reheat leftovers?
Bake at 325°F until warmed through.
Can I make it dairy-free?
Use plant-based cheese and milk alternatives.
What should I serve with it?
Mexican rice, refried beans, or a simple green salad.
Nutrition
(Approximate per serving)
Calories: 350–420
Protein: 18–22g
Carbohydrates: 18–25g
Fat: 22–28g
Fiber: 2–4g
Sodium: 500–700mg
(Nutrition varies depending on cheese blend and sauce usage.)
Conclusion
Baked Chili Rellenos deliver all the comforting flavors of the classic Mexican dish without the need for deep frying. Smoky roasted peppers stuffed with gooey melted cheese and baked in a fluffy egg batter create a satisfying, crowd-pleasing meal that’s perfect for weeknights or weekend gatherings.
With endless variations — from adding meats to keeping it vegetarian — this dish is flexible, flavorful, and surprisingly simple. Whether served with rice and beans or enjoyed on its own, these baked chili rellenos are a delicious way to bring bold Southwestern flavor straight to your table.