Baked poblano chile rellenos are roasted poblano peppers stuffed with Monterey Jack cheese, covered in a light egg batter, and baked until puffed and golden. Baking skips the deep frying of the classic version and keeps the kitchen cleaner.
The peppers turn soft and smoky, the cheese melts into a gooey center, and the egg topping bakes like a savory souffle, which makes a filling main dish with rice, beans, or salsa.
Table of Contents
Why This Baked Poblano Chile Rellenos Recipe Works
Roasting the peppers until the skins blister adds a smoky flavor and makes the skins slip off easily.
Baking the peppers under a simple egg and flour batter is much easier than dipping and frying each one.
Monterey Jack melts smoothly inside the pepper, while cheddar on top adds a sharper flavor and a golden finish.
Ingredients for Baked Poblano Chile Rellenos
- The dish uses six large poblano peppers, two cups of shredded Monterey Jack cheese for stuffing, and half a cup of shredded cheddar for the top.
- The batter uses four large eggs, a third of a cup of all purpose flour, half a cup of milk, half a teaspoon of baking powder, a quarter teaspoon each of salt and pepper, and cooking spray.
Poblano peppers. They are mild, smoky, and sturdy enough to stuff.
Monterey Jack. It melts into a creamy, mild filling.
Eggs. They puff in the oven and make the topping.
Flour and baking powder. They give the batter structure and lift.
Cheddar. It adds a sharp flavor and browns on top.
How to Make Baked Poblano Chile Rellenos
1. Heat the oven. Heat the oven to 375 degrees F and grease a nine by thirteen inch baking dish.
2. Roast the peppers. Char the poblanos over an open flame or under the broiler until the skins are blistered.
3. Steam and peel. Place the peppers in a covered bowl for a few minutes, then peel off the skins, slit one side, and remove the seeds.
4. Stuff. Fill each pepper with Monterey Jack cheese and set them in the dish.
5. Make the batter. Beat the eggs, then whisk in the flour, milk, baking powder, salt, and pepper until smooth.
6. Bake. Pour the batter over the peppers, sprinkle with cheddar, and bake for thirty to thirty five minutes until puffed and golden.
Roast the peppers until the skin is blackened in spots, turning them often so they char evenly. The skin loosens as the peppers steam in a covered bowl, and it peels away in large pieces. Do not rinse the peppers under water, because that washes away the smoky flavor.
Keep the stems on if you can, and cut a single slit down one side to remove the seeds. Leaving the peppers mostly whole makes them easier to stuff and helps them hold the cheese. Pat them dry before filling so the batter clings to the surface.
How to Serve Baked Poblano Chile Rellenos
Serve the peppers hot with salsa, rice, or black beans. For more Mexican style dishes, try homemade ground beef tacos, fire roasted chicken tortilla soup, wonton taco cupcakes, or classic slow cooker chili.
How to Store and Reheat Baked Poblano Chile Rellenos
Cool the peppers and refrigerate them in an airtight container for up to three days. Reheat in an oven set to 350 degrees F for about fifteen minutes so the topping stays set. You can freeze the roasted, stuffed peppers before adding the batter for up to two months.
Tips and Variations for Baked Poblano Chile Rellenos
Flag the allergens. This dish contains milk, eggs, and wheat, so check the cheese and flour labels.
Do not taste raw batter. The batter contains raw eggs and raw flour, so wait until the dish is baked.
Wear gloves. Peppers can irritate skin.
Dry the peppers. Wet skins repel the batter.
Rest the dish. Standing time sets the eggs.
Add rice. A scoop of rice makes it heartier.
Try another pepper. Anaheim peppers are milder.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storing egg dishes.
Pour the egg batter slowly over and around the peppers so it covers them without pushing the cheese out. The batter puffs as it bakes and can look uneven, but it settles when it cools. Let the dish rest for five minutes before serving so the eggs set fully.
Serve with salsa, sour cream, or sliced avocado. If you like more heat, add a few slices of jalapeno inside each pepper, or use a spicier cheese such as pepper jack. Leftovers reheat well in a hot oven and keep their puffed topping better than in the microwave.
Frequently Asked Questions About Baked Poblano Chile Rellenos
What makes baked poblano chile rellenos different from fried ones?
The peppers are baked under an egg batter instead of being dipped and fried in oil.
Can you make baked poblano chile rellenos ahead of time?
Yes. Roast and stuff the peppers a day early and add the batter just before baking.
Can you freeze baked poblano chile rellenos?
Freeze the stuffed peppers without batter for up to two months, then thaw and bake.
How spicy are poblano peppers?
They are mild, with only a slight heat that varies by pepper.
Can I use canned green chiles?
Yes. Use whole canned chiles, drained, as a shortcut in place of roasting.
Baked Poblano Chile Rellenos
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 6 large poblano peppers
- 2 cup shredded Monterey Jack cheese for stuffing
- 4 large eggs
- ⅓ cup all purpose flour
- ½ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese for the top
- 1 cooking spray for greasing
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a 9×13 inch dish.
- Roast. Char the peppers, steam them, then peel, slit, and seed them.
- Stuff. Fill each pepper with Monterey Jack and place in the dish.
- Batter. Whisk the eggs, flour, milk, baking powder, salt, and pepper and pour over the peppers.
- Bake. Top with cheddar and bake 30 to 35 minutes until puffed and golden.
