Here’s a delicious Baked Chili Rellenos recipe — a lighter, oven-baked take on the classic Mexican dish, featuring roasted poblano peppers stuffed with cheese and baked in a fluffy egg batter.
🌶️ Baked Chili Rellenos
⭐ Ingredients:
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4 large poblano peppers
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1 ½ cups Monterey Jack or cheddar cheese, shredded (or a mix)
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4 large eggs, separated
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¼ cup milk
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¼ cup all-purpose flour
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½ tsp baking powder
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½ tsp salt
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½ tsp garlic powder
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½ tsp cumin
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1 ½ cups enchilada sauce (red or green)
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Optional: chopped cilantro, sour cream, or avocado for topping
🔥 Instructions:
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Roast the Poblanos:
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Place peppers on a baking sheet and broil on high, turning every few minutes until the skin is blistered and blackened on all sides (about 8–10 minutes).
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Transfer to a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes, then peel off the skins.
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Carefully slit each pepper lengthwise, remove seeds, and rinse gently if needed.
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Stuff the Peppers:
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Fill each pepper with shredded cheese and place seam-side down in a greased 9×13″ baking dish.
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Prepare the Batter:
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In a large bowl, whisk together the egg yolks, milk, flour, baking powder, salt, garlic powder, and cumin until smooth.
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In a separate bowl, beat the egg whites until stiff peaks form.
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Gently fold the egg whites into the yolk mixture.
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Assemble & Bake:
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Pour the batter evenly over the stuffed peppers.
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Bake at 375°F (190°C) for 25–30 minutes, or until puffed and golden.
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Add Sauce & Finish:
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Pour warm enchilada sauce over the top and bake another 10 minutes.
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