These baked chili rellenos offer all the comforting flavors of the traditional dish with a lighter, oven-baked approach. Roasted poblano peppers are filled with a savory meat mixture and plenty of melted cheese, creating a satisfying meal that’s smoky, creamy, and full of warmth without being overly heavy.
Why You’ll Love This Recipe
This recipe is easy to prepare yet feels special enough for a family dinner or casual gathering. Baking instead of frying keeps the dish lighter while still delivering rich flavor. The combination of roasted peppers, seasoned meat, and gooey cheese makes every bite comforting and satisfying. It’s also versatile, allowing you to adjust the filling to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large poblano peppers
1 tablespoon olive oil
1/2 pound ground beef, ground chicken, or ground turkey
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 large eggs
1/2 cup whole milk
2 tablespoons all-purpose flour
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set it aside.
Place the poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning once, until the skins blister slightly. Remove them from the oven, cover with a clean kitchen towel, and let them steam for 10 minutes. Gently peel off the skins, then make a small slit in each pepper and remove the seeds.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the ground meat and cook until fully browned. Season with cumin, chili powder, paprika, salt, and black pepper. Remove from heat and let the mixture cool slightly.
In a bowl, combine the mozzarella and cheddar cheeses. Stir half of the cheese mixture into the cooked meat.
Carefully stuff each poblano pepper with the meat and cheese filling and place them in the prepared baking dish.
In a separate bowl, whisk together the eggs, milk, and flour until smooth. Pour this mixture evenly over the stuffed peppers, then sprinkle the remaining cheese on top.
Bake for 25 to 30 minutes, or until the top is set and lightly golden. Allow the dish to rest for 5 minutes before serving.
Servings and timing
This recipe makes 4 servings.
Preparation time is about 20 minutes.
Cooking time is approximately 45 minutes.
Total time is around 1 hour and 5 minutes.
Variations
For a vegetarian version, replace the ground meat with cooked lentils or sautéed mushrooms.
You can add chopped tomatoes or corn to the filling for extra texture and sweetness.
For a spicier dish, mix in finely chopped jalapeños or add extra chili powder.
Swap the cheese blend for Monterey Jack or a mild white cheese for a different flavor profile.
Storage/Reheating
Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish and warm at 350°F (175°C) for about 15 minutes, or until heated through. They can also be reheated in the microwave in short intervals, though the oven helps maintain better texture.
FAQs
Can I make baked chili rellenos ahead of time?
Yes, you can assemble the dish a day in advance and store it covered in the refrigerator. Bake it just before serving.
Are poblano peppers spicy?
Poblano peppers are generally mild, with a gentle warmth rather than strong heat.
Can I freeze baked chili rellenos?
They can be frozen after baking. Allow them to cool completely, then freeze in an airtight container for up to 2 months.
What can I serve with baked chili rellenos?
They pair well with rice, a simple salad, or warm flatbread.
Do I have to peel the peppers?
Peeling is recommended for the best texture, but you can skip it if you don’t mind a slightly firmer skin.
Can I use only one type of cheese?
Yes, using a single cheese works fine, though a blend adds more depth of flavor.
How do I keep the peppers from tearing?
Handle them gently after roasting and avoid over-roasting, which can make them too soft.
Is baking healthier than frying?
Baking reduces the amount of oil used, making the dish lighter while keeping it flavorful.
Can I make this recipe dairy-free?
You can use dairy-free cheese and substitute the milk with an unsweetened plant-based alternative.
How do I know when the dish is done?
The top should be lightly golden, and the egg mixture should be fully set.
Conclusion
Baked chili rellenos are a comforting, flavorful dish that’s easier and lighter than the traditional fried version. With roasted peppers, a savory filling, and plenty of melted cheese, this recipe is sure to become a favorite for weeknight dinners or relaxed weekend meals.
These baked chili rellenos feature roasted poblano peppers stuffed with a savory meat and cheese filling, then topped with a light egg mixture and baked until golden. A lighter, oven-baked version of the traditional Mexican favorite.
Ingredients
4 large poblano peppers
1 tablespoon olive oil
1/2 pound ground beef, chicken, or turkey
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 large eggs
1/2 cup whole milk
2 tablespoons all-purpose flour
Instructions
Preheat oven to 400°F (200°C). Lightly grease a baking dish and set aside.
Place poblano peppers on a baking sheet and roast for about 15 minutes until skins blister. Cover with a towel for 10 minutes to steam, then peel skins and remove seeds via a small slit.
Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes. Add garlic and cook for 30 seconds. Add ground meat and cook until browned. Season with cumin, chili powder, paprika, salt, and pepper.
Combine mozzarella and cheddar cheeses in a bowl. Stir half into the cooled meat mixture.
Stuff each poblano pepper with the meat and cheese filling and place in the prepared baking dish.
Whisk together eggs, milk, and flour. Pour over the peppers and sprinkle remaining cheese on top.
Bake for 25–30 minutes until the top is golden and set. Let rest for 5 minutes before serving.
Notes
You can prepare the peppers and filling ahead of time for faster assembly.
Use ground turkey or chicken for a leaner version.
Add a few chopped jalapeños to the filling for more heat.
To save time, roast peppers under a broiler for faster blistering.
