Baked Chili Rellenos Recipe

Introduction

Baked Chili Rellenos are a delicious twist on the classic Mexican dish, featuring roasted poblano peppers stuffed with a creamy, cheesy filling. This recipe is easy to prepare and perfect for a comforting weeknight dinner or a festive gathering.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup salsa
• Olive oil spray

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Roast the poblano peppers in the oven for 15 minutes, turning occasionally, until the skin is blistered and charred.
3. Step 3: Remove the peppers from the oven and place them in a plastic bag for 10 minutes to steam. This helps loosen the skin for easy peeling.
4. Step 4: While the peppers steam, combine the Monterey Jack, cheddar, cream cheese, cilantro, garlic powder, onion powder, cumin, salt, and pepper in a bowl and mix well.
5. Step 5: Once cooled, carefully peel the charred skin off the peppers and make a slit down one side to remove the seeds.
6. Step 6: Stuff each pepper with the cheese mixture, pressing gently to fill completely.
7. Step 7: Place the stuffed peppers in a baking dish and spray lightly with olive oil.
8. Step 8: Spoon salsa over the top of the stuffed peppers.
9. Step 9: Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
10. Step 10: Allow to cool slightly before serving.

Tips & Variations

• For added flavor, mix cooked ground beef or turkey into the cheese filling.
• Experiment with different cheeses like queso fresco or mozzarella for varied taste.
• Serve with sour cream or guacamole for extra creaminess and contrast.

Storage

Store leftover chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the cheese’s melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the peppers in advance?

Yes, you can roast and peel the peppers a day ahead. Store them wrapped in the refrigerator and proceed with stuffing and baking when ready.

What can I use if I don’t have poblano peppers?

Anaheim or bell peppers can be used as milder alternatives. Keep in mind the flavor and heat level will vary slightly.

Baked Chili Rellenos Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This Baked Chili Rellenos recipe features roasted poblano peppers stuffed with a flavorful cheese mixture blended with spices and cilantro, then baked to bubbly perfection. It’s a delightful, lighter take on the classic Mexican dish that’s perfect as an appetizer or main course, offering rich, melted cheese and smoky roasted pepper flavors without frying.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 4 large poblano peppers

Cheese Filling

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Topping and Finishing

• 1/2 cup salsa
• Olive oil spray

Instructions

1. Preheat and Roast Peppers: Preheat your oven to 375°F (190°C). Place the whole poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally until their skin is blistered and charred.
2. Steam Peppers: Remove the roasted peppers from the oven and immediately place them in a plastic bag. Seal the bag and let them steam for 10 minutes to loosen the skins for easy peeling.
3. Prepare Cheese Filling: While the peppers steam, combine the shredded Monterey Jack, sharp cheddar, softened cream cheese, chopped cilantro, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl. Mix thoroughly until fully blended.
4. Peel and Seed Peppers: Carefully peel off the charred skin of each pepper once cool enough to handle. Make a slit down one side of each pepper and remove the seeds and membranes, creating a pocket for stuffing.
5. Stuff the Peppers: Gently fill each poblano pepper with the cheese mixture, pressing to fill completely but without tearing the pepper.
6. Prepare for Baking: Place the stuffed peppers in a baking dish. Lightly spray them with olive oil to help with browning and moisture retention.
7. Add Salsa and Bake: Spoon salsa evenly over the stuffed peppers. Bake in the preheated oven for 15-20 minutes until the cheese filling is melted, bubbly, and slightly golden.
8. Cool and Serve: Remove the peppers from the oven and let them cool slightly before serving. This allows the cheese to set a little for easier eating.

Notes

• For added protein and flavor, mix cooked ground beef or turkey into the cheese filling before stuffing the peppers.
• Feel free to use any combination of cheeses you like; mixing cheeses adds depth to the flavor.
• Serve with sour cream or guacamole on the side for extra creaminess and contrast.

Keywords: baked chili rellenos, poblano peppers, cheese stuffed peppers, Mexican appetizer, vegetarian Mexican recipe