Name: Baked Chili Rellenos
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 6 large Poblano peppers; 2 cups Shredded Monterey Jack cheese; 4 large Eggs; 1/3 cup All-purpose flour; 1/2 cup Milk; 1/2 teaspoon Baking powder; 1/4 teaspoon Salt; 1/4 teaspoon Pepper; 1/2 cup Shredded cheddar cheese (for topping); Non-stick spray or butter (for greasing)

Jump to Recipe

Dreaming of a dish that brings bold flavors, melty cheese, and a hint of mild heat all into one bite? Welcome to the world of Baked Chili Rellenos—a creamy, cheesy, and utterly satisfying Mexican-inspired meal you can whip up right in your kitchen! Picture juicy roasted poblanos, a fluffy, savory egg batter, and bubbly golden cheese all in one delicious casserole. Growing up, my family reserved Chili Rellenos for special nights out, but the first time I baked them at home in under an hour, I realized this comfort classic deserves a spot in every home cook’s rotation. Whether you’re rushing to put dinner on the table or preparing for a cozy weekend meal, Baked Chili Rellenos delivers major wow-factor with minimal fuss. If you loved my Cheesy Taco Casserole, just wait until you try this baked take on a beloved classic. Get excited—this is one family recipe you’ll reach for again and again!

What is Baked Chili Rellenos?

So, what on earth is a Baked Chili Rellenos, you ask? Well, think of it as the easier, weeknight-friendly cousin of the traditional chili relleno, which is usually fried and stuffed to perfection. This version keeps all the ooey-gooey, cheesy goodness—without the deep frying mess! Ever wonder why it’s called chili rellenos? “Rellenos” means “stuffed” in Spanish, and that’s exactly what these peppers are—bursting with flavor inside and out. And you know what they say, the way to a man’s heart is through his stomach (and if that heart wants extra cheese, so be it). Ready to discover why this dish is the talk of the dinner table? Take the leap and bake up this classic tonight!

Why You’ll Love This

This Baked Chili Rellenos recipe shines in three big ways. First, the main highlight—roasted poblano peppers with oozing Monterey Jack cheese and a fluffy egg batter—all baked to golden perfection. It’s comfort food that feels elevated, yet fits perfectly into busy weeknights. Second, by making Chili Rellenos at home, you’re sparing your wallet from pricey restaurant bills and customizing the flavors exactly how you like. It’s budget-friendly, and all the ingredients are easy to find at your local store. Lastly, the flavorful topping of gooey cheddar cheese plus the smoky, roasted peppers creates a taste and aroma you’ll crave again and again. If you enjoy my Easy Enchilada Bake, you’ll fall for this recipe’s bold yet approachable flavors. Dive in, layer by layer, and experience why homemade always tastes best—grab your apron and let’s bake this together!

How to Make

Quick Overview

Baked Chili Rellenos is all about big flavor with minimal effort! Picture smoky, roasted poblanos stuffed with cheese, layered in a casserole dish, and topped with a light, fluffy egg batter. Best of all, there’s no frying fuss—just bake, slice, and serve in under an hour. Between roasting the peppers and assembling your casserole, this recipe takes about 30 minutes prep followed by a 30 to 35 minute bake. The result is a crowd-pleasing, family-style dinner that’s creamy, comforting, and super satisfying.

Ingredients

6 large poblano peppers

2 cups shredded Monterey Jack cheese

4 large eggs

1/3 cup all-purpose flour

1/2 cup milk

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese (for topping)

Non-stick spray or butter for greasing

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter. This keeps your casserole from sticking and makes serving a breeze.
Roast the poblano peppers over an open flame on your stovetop or under your oven’s broiler. Turn them with tongs until all sides are charred and blistered—this brings out their sweetness and makes peeling easier.
When charred, transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes; this loosens the skins.
Peel the skins off the peppers. Make a lengthwise slit in each, then carefully remove and discard the seeds.
Gently stuff each pepper with shredded Monterey Jack cheese. Arrange them in your prepared baking dish, seam-side down.
In a mixing bowl, beat the eggs until soft and frothy. Add the flour, milk, baking powder, salt, and pepper. Whisk until you have a smooth batter.
Pour the egg mixture evenly over the stuffed peppers, making sure each pepper is covered.
Sprinkle shredded cheddar cheese across the top for an irresistibly golden, bubbly finish.
Bake in the preheated oven for 30 to 35 minutes, or until the top is puffed and golden brown. The aroma will tell you it’s ready!
Let your casserole cool slightly before slicing and serving. This helps the layers set for easier serving.

What to Serve With

Baked Chili Rellenos makes a meal all on its own, but pairing it with complementary sides takes it to the next level. Serve it alongside a simple cilantro-lime rice or classic Mexican rice for a filling dinner. A crisp side salad tossed with avocado and a bright vinaigrette helps balance the richness of the casserole. For a festive touch, add refried beans or black beans on the side. To drink, try a sparkling agua fresca or a zesty margarita to keep things fun and refreshing.

Top Tips for Perfecting

Don’t skip charring and steaming the poblanos. This step makes peeling easier and adds superb smoky flavor.
Want to save time? Roast and peel the peppers a day in advance—store them in the fridge until you’re ready to assemble.
No poblanos? Substitute Anaheim peppers or even large bell peppers for a milder, kid-friendly version.
For extra heat, mix a few chopped jalapeños into the cheese filling or sprinkle a little chili powder into the egg batter.
Avoid overbaking! Check at 30 minutes—the casserole should be puffed up and golden, not dry.

Storing and Reheating Tips

To store leftovers, let the casserole cool completely. Cover the baking dish with foil or transfer portions to an airtight container and refrigerate for up to 4 days.

For longer storage, cool and portion the casserole, then freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, place desired portions in a microwave-safe dish and heat gently, or rewarm in a 350°F oven until heated through (about 15-20 minutes). If the top seems dry, cover loosely with foil to help retain moisture.

FAQs

Can I make Baked Chili Rellenos ahead of time?
Absolutely! Assemble everything up to the baking step, then cover and refrigerate for up to one day before baking fresh.

What’s the best way to peel roasted poblano peppers?
Let them steam in a covered bowl after roasting. The skins will slip off easily with your fingers or a paper towel.

Are Baked Chili Rellenos spicy?
Poblanos are usually mild, but if you’re sensitive to heat, be sure to remove all seeds and membranes. For extra spice, add chopped jalapeños.

Can I use different cheeses?
Yes! Try pepper jack for more kick, or a milder Colby for kids. Cheddar and Monterey Jack both melt beautifully.

How do I keep the egg batter fluffy and not dense?
Make sure to beat your eggs until frothy before combining with other ingredients. Don’t overmix once the flour is added.

Conclusion

Baked Chili Rellenos is a shining star among easy, flavor-packed family meals. With its smoky roasted peppers, gooey cheese filling, and a golden, fluffy egg topping, this casserole brings restaurant-quality taste straight to your kitchen—without the hassle or grease of traditional frying. It’s budget-friendly, freezer-friendly, and sure to win over everyone at your table. Try it once, and you may find yourself adding it to your regular meal rotation. Don’t forget to check out similar crowd-pleasers like my Cheesy Taco Casserole, and let me know in the comments how your Baked Chili Rellenos turned out!