For a spicier kick, add a pinch of cayenne pepper to the egg mixture or use Monterey Jack cheese with jalapenos. If you don't have queso fresco, you can substitute with mozzarella or Oaxaca cheese. Serve these Baked Chiles Rellenos with a side of Mexican rice, refried beans, and your favorite salsa for a complete and satisfying meal.
Baked Chiles Rellenos
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PREP TIME25 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS30
Indulge in the vibrant flavors of Mexico with these Baked Chiles Rellenos, a lighter and equally satisfying twist on the classic dish. Poblano peppers are stuffed with queso fresco, blanketed in a fluffy egg batter, and baked to golden perfection. A truly delicious and wholesome meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol137 mg
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Fiber2 g
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Protein17 g
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Saturated Fat9 g
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Sodium451 mg
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Sugar2 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition an oven rack 6 inches from the broiler and preheat the broiler.
02
StepBroil the poblano peppers on the top rack, turning occasionally, until the skins are charred on all sides. (Approximately 5 minutes per side). Transfer peppers to a cutting board and let cool. (Approximately 10 minutes).
03
StepPreheat oven to 350 degrees F (175 degrees C).
04
StepIn a medium bowl, whisk together the eggs, flour, milk, baking powder, and salt until smooth.
05
StepCarefully peel the charred skin from the cooled peppers. Make a slit lengthwise down each pepper. Use a spoon to remove the seeds and membranes.
06
StepSpread 1/4 cup of the egg mixture on the bottom of a 9x13-inch baking dish. Stuff each pepper with a queso fresco rectangle. Arrange the peppers in the baking dish in a single layer, seam-side down. Pour the remaining egg mixture over the peppers and sprinkle with Cheddar cheese.
07
StepBake in the preheated oven until the egg mixture has risen and the cheese is melted and golden brown. (Approximately 30 minutes).
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RECIPE REVIEWS
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Rodrigo Champlin
May 30, 2025This recipe is perfect for a weeknight meal. It's quick, easy, and delicious!
Hunter Murray
Apr 10, 2025This recipe was a game-changer! So much easier and healthier than frying. My family loved them!
Mallie Weber
Apr 7, 2025The flavor combination of the poblano peppers, queso fresco, and cheddar cheese is incredible. I will definitely be making this again!
Lester Beahan
Apr 4, 2025I love that this recipe is baked instead of fried. It's a much healthier option without sacrificing flavor.
Caterina Schaden
Mar 21, 2025I've always been intimidated by chiles rellenos, but this recipe made it so approachable. The baking method is genius!
Sage Keebler
Feb 20, 2025I tried this recipe with Monterey Jack cheese instead of Cheddar, and it was still delicious!
Gladys Kutch
Feb 5, 2025I added a little bit of diced onion and garlic to the egg mixture for extra flavor. It turned out amazing!
Eldridge Bartoletti
Jan 30, 2025My kids are picky eaters, but they devoured these chiles rellenos. Thank you for sharing this wonderful recipe!