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Plate of homemade Baked Chili Rellenos topped with cheese and fresh cilantro.
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Baked Chili Rellenos

A creamy, cheesy, and utterly satisfying Mexican-inspired meal featuring roasted poblano peppers and a fluffy egg batter.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings

Equipment

  • Baking Dish
  • Mixing Bowl
  • Tongs

Ingredients

Main 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

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
  • Roast the poblano peppers over an open flame or under your oven’s broiler until all sides are charred and blistered.
  • Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes.
  • Peel the skins off the peppers, make a lengthwise slit in each, and remove the seeds.
  • Stuff each pepper with shredded Monterey Jack cheese and arrange them seam-side down in the baking dish.
  • In a mixing bowl, beat the eggs until soft and frothy. Add the flour, milk, baking powder, salt, and pepper, and whisk until smooth.
  • Pour the egg mixture evenly over the stuffed peppers.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 30 to 35 minutes, or until the top is puffed and golden brown.
  • Let cool slightly before slicing and serving.

Notes

For extra heat, mix chopped jalapeños into the cheese filling or sprinkle chili powder into the egg batter.