This Baked Chile Rellenos Recipe brings all the classic Mexican flavor you love — roasted poblanos, gooey cheese, and savory egg batter — without the mess of frying! Light, flavorful, and perfectly cheesy, this easy baked version is a healthy twist on a traditional chile relleno, making it perfect for weeknight dinners, potlucks, or festive gatherings.
Who Is This Recipe For?
This recipe is for anyone who loves authentic Mexican flavors but prefers a lighter, easier version. It’s ideal for busy weeknights, vegetarian eaters, or anyone looking to make restaurant-quality chile rellenos at home — no deep fryer required!
Why You’ll Love It
- All the flavor of classic chile rellenos — no frying needed.
- Easy to assemble and bake in one dish.
- Customizable with your favorite cheese or fillings.
- A delicious vegetarian-friendly Mexican comfort food.
Ingredients
- 6 large poblano chiles (roasted, peeled, and seeded)
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 4 large eggs, separated
- ½ cup milk
- 3 tbsp flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups enchilada sauce or salsa roja (for topping)
- Fresh cilantro and crumbled queso fresco (for garnish)
Step-by-Step Instructions
- Roast the poblanos
- Place chiles on a baking sheet under the broiler. Roast 6–8 minutes per side, turning until skins are blistered and blackened.
- Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and remove seeds gently.
- Stuff the peppers
- Fill each pepper with shredded cheese. Arrange stuffed chiles in a greased 9×13-inch baking dish.
- Make the batter
- In a bowl, whisk egg yolks, milk, flour, baking powder, and salt. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the yolk mixture.
- Pour and bake
- Pour the batter evenly over the stuffed chiles. Bake at 375°F (190°C) for 30–35 minutes, until puffed and lightly golden.
- Top and serve
- Pour warm enchilada sauce or salsa roja over the baked rellenos. Garnish with cilantro and queso fresco. Serve hot.
Kitchen Equipment Needed
- Baking sheet
- Mixing bowls
- 9×13-inch baking dish
- Whisk or hand mixer
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm.
- Freeze unbaked rellenos for up to 2 months (thaw before baking).
FAQ
Q: Can I add meat or beans?
Yes — cooked ground beef, shredded chicken, or refried beans make delicious additions.
Q: Can I use canned green chiles?
If you’re short on time, yes — though fresh roasted poblanos give the best flavor.
Q: What cheese works best?
Monterey Jack, Oaxaca, or Chihuahua cheese melt beautifully, but cheddar or pepper jack work too.
Conclusion
This Baked Chile Rellenos Recipe is a lighter, easier take on a Mexican classic — cheesy, flavorful, and full of authentic flair. With roasted poblanos, creamy cheese, and a fluffy golden crust, it’s the perfect comfort food casserole to spice up your dinner table.
Enjoy !!
