Description
Baked Chili Rellenos feature roasted poblano peppers stuffed with seasoned shredded chicken and melted cheese, all baked in rich enchilada sauce. This lighter oven version skips frying while delivering bold, comforting flavor.
Ingredients
- 4 large poblano peppers
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil (for roasting)
Instructions
- Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet, brush lightly with oil, and roast 15–20 minutes until skins blister.
- Transfer peppers to a bowl, cover, and steam for 10 minutes. Peel skins gently, cut a slit, and remove seeds while keeping peppers intact.
- Reduce oven temperature to 375°F (190°C).
- Mix shredded chicken with half of the Monterey Jack and half of the cheddar cheese.
- Stuff each pepper with the chicken mixture and place seam-side up in a greased baking dish.
- Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Pour egg mixture evenly over stuffed peppers.
- Spoon enchilada sauce over the top and sprinkle with remaining cheeses.
- Bake 25–30 minutes until eggs are set and cheese is melted and bubbly.
- Cool 5 minutes before serving.
Notes
- Roast and steam peppers properly for easy peeling.
- Handle peppers gently to avoid tearing.
- Use red or green enchilada sauce based on preference.
- Store refrigerated up to 3 days.
- Freeze after baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 230 mg
