Baked Chili Rellenos is a delicious and comforting dish that brings the flavors of the Southwest right to your home. This recipe features roasted poblano peppers stuffed with cheese and topped with a fluffy egg mixture, baked to perfection. It’s a wonderful blend of flavors and textures that will make your meal memorable.
Table of Contents
Why Make This Recipe
There are many reasons to make Baked Chili Rellenos. First, it’s simple and quick, perfect for busy weeknights or a weekend gathering. Second, it’s a great way to enjoy fresh vegetables in a tasty way. Lastly, the combination of creamy cheese, roasted peppers, and a light egg base makes for a satisfying meal that most people love!
How to Make Baked Chili Rellenos
Making Baked Chili Rellenos is easy and fun! Follow these steps to create this delightful dish.
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 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheddar cheese (for topping)
- Non-stick spray or butter for greasing
Directions:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered.
- Transfer the peppers to a bowl, cover, and let them steam. Once cooled, peel off the skins, slit one side, and remove the seeds.
- Stuff each pepper with Monterey Jack cheese and place them in the prepared dish.
- In a bowl, beat the eggs; then, add flour, milk, baking powder, salt, and pepper. Whisk until smooth.
- Pour the egg mixture evenly over the stuffed peppers and sprinkle with cheddar cheese.
- Bake for about 30–35 minutes, or until the top is puffed and golden.
- Let cool slightly before serving.
How to Serve Baked Chili Rellenos
Baked Chili Rellenos can be served as a main dish or as a side. Pair it with rice, beans, or a simple salad for a complete meal. You can also add salsa or avocado for extra flavor.
How to Store Baked Chili Rellenos
To store leftovers, place the Baked Chili Rellenos in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply pop them in the oven or microwave until warmed through.
Tips to Make Baked Chili Rellenos
- Make sure to roast the peppers well for the best flavor.
- You can adjust the cheese used or add other ingredients like ground meat for variation.
- If you want extra heat, leave some seeds in the peppers when you stuff them.
Variation
For a twist, try using different cheese like pepper jack for a spicier version. You can also add cooked black beans or corn to the cheese filling for added texture and flavor.
FAQs
1. Can I use other types of peppers?
Yes, you can use other mild chili peppers like Anaheim or cubanelle if you prefer.
2. Is this recipe gluten-free?
No, but you can replace the all-purpose flour with a gluten-free flour blend to make it gluten-free.
3. Can I make this recipe ahead of time?
Yes! You can prep the stuffed peppers a day in advance and bake them right before serving.
Enjoy making and sharing this delightful Baked Chili Rellenos with friends and family! It’s sure to be a hit at your table.
Baked Chili Rellenos
Ingredients
Main Ingredients
- 6 large large poblano peppers Feel free to substitute with other mild chili peppers if desired.
- 2 cups shredded Monterey Jack cheese This will be for stuffing the peppers.
- 4 large large eggs
- ⅓ cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheddar cheese For topping.
- Non-stick spray or butter for greasing
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered.
- Transfer the peppers to a bowl, cover, and let them steam. Once cooled, peel off the skins, slit one side, and remove the seeds.
- Stuff each pepper with Monterey Jack cheese and place them in the prepared dish.
Mixing
- In a bowl, beat the eggs; then, add flour, milk, baking powder, salt, and pepper. Whisk until smooth.
- Pour the egg mixture evenly over the stuffed peppers and sprinkle with cheddar cheese.
Baking
- Bake for about 30–35 minutes, or until the top is puffed and golden.
- Let cool slightly before serving.
