Baked Chili Rellanos Recipe

Metric	Detail
Prep Time	25 minutes
Cook Time	35 minutes
Total Time	60 minutes
Servings	4 to 6 servings
Spice Intensity	Mild to Medium (1,000–2,000 Scoville Heat Units)
Baking Heat Intensity	High Broil (roasting) & 375°F / 190°C (baking)

Spice & Heat Profile

Poblano peppers provide a gentle, earthy heat rather than a sharp bite. The dairy from the cheese and milk naturally tempers the capsaicin, keeping this dish approachable for all spice tolerances. If you prefer a hotter profile, swap part of the Monterey Jack for Pepper Jack, or add diced jalapeños to the cheese filling.

Key Ingredients

For the Roasted Peppers & Filling

6 large Poblano Peppers: Choose fresh, firm peppers with deep green skin and minimal blemishes.
8 oz Monterey Jack Cheese: Shredded (melts smoothly and evenly).
4 oz Sharp Cheddar Cheese: Shredded (adds sharpness and rich color).
1/2 cup Queso Fresco or Cotija Cheese: Crumbled (for authentic salty, crumbly texture).
Optional: 1/2 lb cooked ground chorizo, lean ground beef, or shredded chicken if you prefer meat.

For the Fluffy Egg Batter

4 large Eggs: Separated into yolks and whites at room temperature.
1/4 cup All-Purpose Flour: (Or gluten-free 1-to-1 baking flour).
1/2 tsp Baking Powder: Helps the batter rise into a soufflé-like layer.
1/2 cup Whole Milk: Keeps the interior tender.
1/2 tsp Garlic Powder & 1/2 tsp Ground Cumin
1/2 tsp Salt & 1/4 tsp Black Pepper

Step-by-Step Instructions

1.Roast and Blister the Poblanos:Intensity: High Broil | 10–12 Minutes.

Set your oven rack 4 to 6 inches below the broiler and turn the broiler to high. Place the poblano peppers on a foil-lined baking sheet. Broil for 10–12 minutes, turning every 3–4 minutes with tongs until the skin is blistered, charred, and evenly blackened on all sides.

2.Steam and Peel the Skins:Rest Time: 10 Minutes.

Immediately transfer the charred peppers into a large glass bowl and cover it tightly with plastic wrap or a lid. Let them steam for 10 minutes. The trapped moisture loosens the skins. Once cool enough to handle, gently scrape off the charred skin using your fingers or a paper towel. Make a single vertical slit down the side of each pepper, then carefully scoop out the seed core while leaving the stem intact.

3.Stuff the Roasted Peppers:Prep Time: 5 Minutes.

Preheat your oven to 375°F (190°C) and grease a 9×13-inch ceramic or glass baking dish. Combine the Monterey Jack and Cheddar cheeses in a bowl. Carefully stuff each roasted poblano pepper with about 1/3 cup of the cheese mixture (plus cooked chorizo or chicken if using). Place the stuffed poblanos seam-side down in the baking dish in a single layer.

4.Whip the Egg Soufflé Batter:Prep Time: 8 Minutes.

In a medium bowl, whisk the 4 egg yolks, milk, flour, baking powder, cumin, garlic powder, salt, and pepper until smooth. In a separate clean bowl, whip the 4 egg whites using an electric mixer until stiff peaks form (about 3–4 minutes). Gently fold the beaten egg whites into the yolk mixture using a rubber spatula until just combined—do not overmix, or you will deflate the batter.

5.Assemble and Bake:Bake Time: 30–35 Minutes at 375°F (190°C).

Pour the fluffy egg batter evenly over the stuffed peppers in the baking dish, ensuring all peppers are lightly coated. Sprinkle the crumbled Queso Fresco over the top. Transfer to the oven and bake uncovered for 30–35 minutes until the top is golden-brown, puffy, and a toothpick inserted into the center egg layer comes out clean.

6.Rest and Serve:Rest Time: 5 Minutes.

Remove from the oven and let rest for 5 minutes before slicing. Serve warm topped with fresh salsa, chopped cilantro, and a dollop of sour cream or Mexican crema.

Pro Tips for Success

Dry the Peppers Thoroughly: After peeling and seeding the roasted poblanos, gently pat them dry with paper towels. Excess moisture on the outside prevents the egg batter from adhering properly.
Don’t Skip Whipping Egg Whites: Whipping egg whites to stiff peaks is the secret to recreating the airy, authentic texture of fried chile rellenos without oil.
Warm Salsa Pairing: Serve this dish with a warm Red Ranchero Sauce or Salsa Verde poured over individual slices just before eating to keep the baked crust crisp.

Complete Nutritional Information

Nutritional values are calculated per serving based on 6 servings.

Nutrient	Amount per Serving	% Daily Value*
Calories	310 kcal	—
Total Fat	21 g	27%
Saturated Fat	12 g	60%
Trans Fat	0.4 g	—
Cholesterol	165 mg	55%
Sodium	580 mg	25%
Total Carbohydrates	12 g	4%
Dietary Fiber	2.5 g	9%
Total Sugars	4 g	—
Protein	18 g	36%
Vitamin A	1,420 IU	28%
Vitamin C	92 mg	102%
Calcium	420 mg	32%
Iron	1.8 mg	10%