Here’s a delicious and easy Baked Chile Rellenos recipe — a lighter, oven-friendly twist on the traditional fried version, packed with flavor and melty cheese!
🌶️ Baked Chile Rellenos (Serves 4)
Ingredients:
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4 large poblano peppers
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1½ cups shredded Monterey Jack or Oaxaca cheese
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4 large eggs (separated)
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¼ tsp cream of tartar (optional, for fluffier egg whites)
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¼ tsp salt
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¼ tsp garlic powder
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½ tsp cumin
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1 cup tomato sauce (or enchilada sauce)
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½ cup chopped onion (optional)
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Cooking spray or olive oil
Instructions:
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Roast the Peppers:
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Preheat broiler. Place poblanos on a foil-lined baking sheet.
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Broil, turning every 2–3 minutes, until skins are blistered (about 8–10 minutes).
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Transfer to a bowl and cover to steam for 10 minutes.
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Peel off skins, then make a small slit in each pepper and remove seeds carefully.
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Stuff the Peppers:
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Gently stuff each pepper with the shredded cheese. Set aside.
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Prepare the Batter:
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Preheat oven to 375°F (190°C).
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In a clean bowl, beat egg whites (and cream of tartar, if using) until stiff peaks form.
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In a separate bowl, whisk egg yolks, salt, garlic powder, and cumin.
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Fold the yolks into the whipped whites gently until combined.
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Assemble and Bake:
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Lightly grease a baking dish.
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Pour a little tomato sauce at the bottom.
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Place stuffed chiles in the dish and pour egg mixture over them to coat.
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Spoon remaining tomato sauce over the top, sprinkle onions (if using).
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Bake uncovered for 25–30 minutes, until golden and puffed.
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Serve:
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Let rest 5 minutes before serving.
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Garnish with chopped cilantro, sour cream, or avocado if desired.
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🧀 Optional Add-Ins:
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Add cooked ground beef or shredded chicken to the cheese for a heartier filling.
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Try a layer of black beans or rice underneath before baking.
