Baked Chili Rellenos Cheese has become a true comfort food staple in my home, especially on those chilly evenings when I crave something warm and satisfying. I remember the first time I tried to make oven-baked chili rellenos with cheese; I was intimidated by the traditional frying method, but then I discovered this simpler, healthier approach. The aroma of roasting poblano peppers mixed with melting cheese fills my kitchen, instantly making everyone feel cozy and loved. This easy baked chili rellenos recipe always brings a smile to my family’s faces, and the creamy, cheesy goodness is just irresistible. Let’s get cooking!
Why You’ll Love This Baked Chili Rellenos Cheese
I genuinely believe this dish will become a new favorite in your kitchen. It’s not just delicious; it’s also incredibly versatile and satisfying.
- It offers an incredible blend of smoky poblano, rich cheese, and a fluffy egg batter that’s simply irresistible.
- The prep time is surprisingly quick, making it perfect for a weeknight meal despite its impressive presentation.
- This healthy baked chili rellenos recipe significantly cuts down on oil compared to fried versions.
- It’s a budget-friendly meal that uses readily available ingredients without sacrificing flavor.
- As a healthy baked chili rellenos recipe, it provides a lighter option without compromising on that classic comfort food taste.
- My family absolutely adores this dish, making it a guaranteed crowd-pleaser for all ages.
- You’ll appreciate how simple it is to get a gourmet-tasting meal on the table with minimal fuss.
Ingredients for Baked Chili Rellenos Cheese
Gathering your ingredients is the first step to creating this comforting dish. I’ve found that using quality components really makes a difference to the final flavor and texture of your Baked Chili Rellenos Cheese.
- 6 large poblano peppers – these are the star! Look for firm, dark green peppers.
- 2 cups shredded Monterey Jack cheese – this cheese melts beautifully inside the peppers, perfect for cheese stuffed poblano peppers baked.
- 4 large eggs – I prefer them at room temperature for a fluffier egg mixture.
- 1/3 cup all-purpose flour – helps bind the egg batter and gives it structure.
- 1/2 cup whole milk – adds richness and moisture to the batter.
- 1/2 teaspoon baking powder – my little secret for an extra light and airy coating.
- 1/4 teaspoon salt – essential for seasoning the batter.
- 1/4 teaspoon black pepper – just a touch for a little kick.
- 1/2 cup shredded cheddar cheese – for that golden, cheesy topping.
- Non-stick spray or butter – for greasing your baking dish, ensuring easy cleanup.
How to Make Baked Chili Rellenos Cheese
Making delicious Baked Chili Rellenos Cheese is surprisingly straightforward. I’ll walk you through each step to ensure your dish turns out perfectly golden and bubbly, with that irresistible cheesy center. This method is all about building flavor and texture without the fuss of frying.
- Step 1: First, you’ll want to preheat your oven to 375°F (190°C). While the oven heats, lightly grease a 9×13-inch baking dish with non-stick spray or butter. This prepares your canvas for the cheesy goodness to come.
- Step 2: Next, roast your poblano peppers. You can do this over an open flame on a gas stove or under a broiler. Turn them frequently until their skins are completely charred and blistered on all sides. This step is crucial for flavor and for making them easy to peel.
- Step 3: Immediately transfer the charred peppers to a bowl and cover it tightly with plastic wrap. Let them steam for several minutes; this helps loosen the skins, making them a breeze to peel.
- Step 4: Once cooled enough to handle, carefully peel off the skins from the peppers. Make a single slit down one side of each pepper and gently remove the seeds. Now, you’re ready to stuff them!
- Step 5: Generously stuff each prepared poblano pepper with the shredded Monterey Jack cheese. I love how the cheese oozes out when you cut into them later. Place the stuffed peppers in a single layer into your prepared baking dish.
- Step 6: In a separate mixing bowl, beat the four large eggs until frothy. Then, add the all-purpose flour, whole milk, baking powder, salt, and black pepper. Whisk everything together until the mixture is fully combined and smooth. This creates the fluffy, savory coating for our Baked Chili Rellenos Cheese.
- Step 7: Pour the egg mixture evenly over the stuffed peppers in the baking dish. Make sure each pepper is nicely coated. Then, sprinkle the shredded cheddar cheese over the top for that beautiful golden crust.
- Step 8: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and puffed up. The aroma filling your kitchen will be incredible! This is how to make baked chili rellenos that are perfectly cooked through.
- Step 9: Once baked, allow the dish to cool slightly before serving. This helps the cheese set and prevents the peppers from falling apart when you cut into them. Enjoy your homemade Baked Chili Rellenos Cheese!
Pro Tips for the Best Baked Chili Rellenos Cheese
I’ve learned a few tricks over the years that truly elevate this dish from good to absolutely fantastic. These pro tips will help you achieve the most flavorful and perfectly textured Baked Chili Rellenos Cheese every single time.
- Always char your poblano peppers thoroughly. This deepens their smoky flavor and ensures they peel easily, preventing any tough skin in your final dish.
- Don’t skip the steaming step after charring; it makes peeling so much simpler and prevents tearing the delicate peppers.
- Use good quality, shred-your-own Monterey Jack cheese. Pre-shredded varieties often contain anti-caking agents that can affect melting.
- Mix your egg batter just until combined. Overmixing can lead to a tougher, less airy coating for your cheesy baked poblano peppers.
- Let your finished dish rest for 5-10 minutes before serving. This allows the cheese to set and the flavors to meld beautifully.
What’s the secret to perfect Baked Chili Rellenos Cheese?
The real secret lies in properly roasting the poblano peppers and then ensuring the egg batter is light and fluffy. This combination yields a tender pepper and a cloud-like coating around the molten cheese. This approach makes for the best baked chili rellenos recipe without the fuss of frying.
Can I make Baked Chili Rellenos Cheese ahead of time?
Absolutely! You can prepare the stuffed peppers and even pour the egg mixture over them up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, just add about 10-15 minutes to the cooking time.
How do I avoid common mistakes with Baked Chili Rellenos Cheese?
A common pitfall is under-charring the peppers, which makes them hard to peel. Another is overmixing the egg batter, leading to a dense texture. Finally, ensure your peppers are fully seeded; no one wants a surprise spicy bite in their otherwise mild and savory Baked Chili Rellenos Cheese.
Best Ways to Serve Baked Chili Rellenos Cheese
Once you’ve pulled your beautiful Baked Chili Rellenos Cheese from the oven, the serving possibilities are endless! I love how versatile these cheesy baked poblano peppers are, making them perfect for various occasions.
For a simple yet satisfying meal, I often serve them alongside a fresh green salad tossed in a light vinaigrette. The crispness of the salad provides a lovely contrast to the rich, creamy rellenos.
If I’m feeling more ambitious, a side of fluffy Mexican rice and a dollop of sour cream or a sprinkle of fresh cilantro truly completes the experience. You could also offer a vibrant salsa or guacamole on the side for an extra burst of flavor. These pairings make your Baked Chili Rellenos Cheese a full and delightful meal.
Nutrition Facts for Baked Chili Rellenos Cheese
I know many of you are curious about the nutritional breakdown of this delicious dish. Here’s an estimate of what each serving of my Baked Chili Rellenos Cheese provides, based on the ingredients listed:
- Serving Size: 1 serving
- Calories: 350
- Protein: 18g
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 2g
- Sodium: 550mg
- Cholesterol: 200mg
Nutritional values are estimates and may vary based on specific brands and ingredients used for your homemade baked chili rellenos.
How to Store and Reheat Baked Chili Rellenos Cheese
Making a big batch of Baked Chili Rellenos Cheese is smart, especially since it stores and reheats so well! To keep your leftovers fresh and delicious, first allow the dish to cool completely to room temperature. This prevents condensation from building up, which can make the texture soggy.
Once cooled, transfer any remaining Baked Chili Rellenos Cheese to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. If you’ve made a large baked chili rellenos casserole and want to save some for longer, you can freeze individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay good for up to 3 months.
To reheat, I prefer using the oven. Place refrigerated portions in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. For frozen portions, thaw them in the refrigerator overnight first, then reheat as directed. This ensures your Baked Chili Rellenos Cheese tastes just as good as the day you made it!
Frequently Asked Questions About Baked Chili Rellenos Cheese
Why bake chili rellenos instead of fry them?
Baking offers several advantages over traditional frying. First, it significantly reduces the amount of oil used, making your Baked Chili Rellenos Cheese a much healthier option. I find it also creates a lighter, fluffier egg coating that truly lets the flavor of the poblano and cheese shine through without being greasy. Plus, it’s far less messy!
Can I use different types of cheese for my baked chili rellenos?
Absolutely! While Monterey Jack is fantastic for its melting qualities, feel free to experiment. Oaxaca cheese is another traditional and excellent choice. You could also try a blend of cheddar and a touch of cream cheese for extra richness. Just ensure your chosen cheese melts well to get that gooey, delicious center in your Baked Chili Rellenos Cheese.
What if I can’t find poblano peppers?
If poblanos are unavailable, you can substitute with Anaheim peppers. They are milder but still offer a good base for this dish. Just be aware that the flavor profile will be slightly different. The key is to find a pepper that’s large enough to stuff and has a relatively mild heat level for your Baked Chili Rellenos Cheese.
Is this recipe spicy?
Poblano peppers are generally quite mild, offering a bit of earthy flavor rather than intense heat. Most of the spice comes from the seeds, which we remove. So, this Baked Chili Rellenos Cheese recipe is typically not spicy, making it family-friendly. If you prefer more heat, you could leave a few seeds in or add a pinch of cayenne pepper to the egg mixture.
Variations of Baked Chili Rellenos Cheese You Can Try
One of the things I truly love about this Baked Chili Rellenos Cheese recipe is how easily it adapts to different tastes and dietary needs. Don’t be afraid to get creative and make it your own!
- Spicy Kick: If you enjoy more heat, try adding a finely minced jalapeño or serrano pepper to the cheese stuffing. You could also sprinkle a pinch of red pepper flakes into the egg batter for an extra zing.
- Meat Lover’s Delight: For a heartier meal, brown some seasoned ground beef, turkey, or chorizo and mix it with the Monterey Jack cheese before stuffing the peppers. This adds another layer of flavor and protein.
- Vegan Version: To make a delicious Baked vegetarian chili rellenos, substitute the dairy cheese with your favorite plant-based shredded cheese and use a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water per egg) for the egg mixture. You’ll still get that wonderful creamy texture.
- Casserole Style: For an even easier weeknight meal, slice the roasted peppers and layer them with the cheese and egg mixture in a baking dish. This creates a fantastic Baked Chili Rellenos Cheese casserole that’s perfect for feeding a crowd.
Baked Chili Rellenos Cheese: 6 Amazing Benefits
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Baked Chili Rellenos Cheese is a delicious and cheesy dish featuring roasted poblano peppers stuffed with Monterey Jack cheese and topped with a creamy egg mixture.
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- Non-stick spray or butter, for greasing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Roast poblano peppers over an open flame or under a broiler, turning until skins are charred and blistered on all sides.
- Transfer the charred peppers to a bowl, cover, and allow them to steam for several minutes to loosen the skins.
- Peel off skins from the peppers, make a slit on one side, and remove seeds. Stuff each pepper with shredded Monterey Jack cheese.
- Place the stuffed peppers in the prepared baking dish in a single layer.
- In a mixing bowl, beat eggs. Add flour, milk, baking powder, salt, and black pepper. Whisk until fully combined and smooth.
- Pour the egg mixture evenly over the stuffed peppers in the dish.
- Sprinkle shredded cheddar cheese over the top.
- Bake in the oven for 30 to 35 minutes, or until the top is golden and puffed.
- Allow the dish to cool slightly before serving.
Notes
- Handle the peppers carefully to avoid burns from the charred skin.
- You can substitute cheeses if preferred, but Monterey Jack provides a nice melting quality.
- This dish can be made ahead of time and baked when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 200mg