Baked Chili Rellanos Recipe

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Crispy on the outside, cheesy on the inside, and packed with authentic Mexican flavor, these baked chili rellenos are a healthier alternative to the traditional deep-fried version. Perfect for family dinners, meal prep, or a festive Mexican-inspired meal.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 6

Ingredients

For the Chili Rellenos

  • 6 large poblano peppers
  • 12 ounces (340g) Monterey Jack cheese, cut into thick strips
  • 8 ounces (225g) cheddar cheese, cut into strips
  • 4 large eggs
  • ¼ cup all-purpose flour
  • ½ cup whole milk
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons melted butter
  • Cooking spray

Optional Filling Additions

  • 1 cup cooked shredded chicken
  • ½ cup cooked taco-seasoned ground beef
  • ¼ cup diced jalapeños
  • 2 tablespoons chopped fresh cilantro

For the Homemade Ranchero Sauce

  • 2 tablespoons olive oil
  • ½ cup diced onion
  • 3 garlic cloves, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • Salt and pepper to taste

Garnishes

  • Fresh cilantro
  • Diced tomatoes
  • Sour cream
  • Sliced avocado
  • Lime wedges
  • Crumbled queso fresco

Instructions

Step 1: Roast the Peppers

  1. Preheat your broiler or use a gas burner.
  2. Roast the poblano peppers, turning frequently until all sides are blistered and blackened.
  3. Place roasted peppers in a bowl and cover with plastic wrap or a towel for 10 minutes.
  4. Peel away the charred skin carefully.
  5. Make a small slit down one side of each pepper.
  6. Remove seeds while keeping peppers mostly intact.

Step 2: Stuff the Peppers

  1. Insert strips of Monterey Jack and cheddar cheese into each pepper.
  2. Add cooked chicken or ground beef if desired.
  3. Press the pepper gently closed.

Step 3: Make the Batter

In a mixing bowl whisk together:

  • Eggs
  • Flour
  • Milk
  • Baking powder
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Cumin
  • Salt
  • Pepper

Whisk until smooth.

Step 4: Assemble

  1. Preheat oven to 375°F (190°C).
  2. Spray a 9×13-inch baking dish with cooking spray.
  3. Arrange stuffed peppers in a single layer.
  4. Pour the batter evenly over the peppers.
  5. Drizzle melted butter over the top.

Step 5: Bake

Bake for 30–35 minutes, or until:

  • The batter is puffed.
  • The top is golden brown.
  • Cheese is melted and bubbly.
  • A knife inserted into the batter comes out clean.

Make the Ranchero Sauce

While the peppers bake:

  1. Heat olive oil in a saucepan.
  2. Sauté onion for 4–5 minutes.
  3. Add garlic and cook for 30 seconds.
  4. Stir in tomato sauce and diced tomatoes.
  5. Add chili powder, cumin, oregano, salt, and pepper.
  6. Simmer for 15–20 minutes, stirring occasionally.

Serve

Place a baked chili relleno on each plate and spoon warm Ranchero sauce over the top.

Garnish with:

  • Sour cream
  • Fresh cilantro
  • Avocado slices
  • Diced tomatoes
  • Crumbled queso fresco
  • Lime wedges

Serve with:

  • Mexican rice
  • Refried beans
  • Flour or corn tortillas
  • Fresh guacamole
  • Tortilla chips and salsa

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze individually wrapped peppers for up to 2 months.

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