Cheesy Baked Poblano Rellenos deliver all the melty, chile-stuffed joy of the classic without the frying — soft poblanos loaded with cheese and jalapeño, baked under a puffy seasoned egg layer. Fifteen minutes in the oven and they're at the table. Pico de gallo on top is non-negotiable in my house.
Craving the incredible flavors of chile rellenos but not the fuss of deep-frying? You’ve come to the right place! These Cheesy Baked Poblano Rellenos deliver all the smoky, spicy, and cheesy goodness you love in a simple, elegant bake. We stuff tender poblano peppers with a zesty Mexican cheese blend and then pour over a light, fluffy egg batter that puffs up into a gorgeous golden soufflé. It’s a stunning, protein-packed dish perfect for brunch, lunch, or a light dinner. Get ready to fall in love with your new favorite way to eat peppers!
Ingredients
• 2 large fresh poblano or Anaheim chile peppers
• 1 cup / 4 ounces / 113g (4 oz) shredded reduced-fat Mexican cheese blend
• 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped
• 1½ cups / 355ml (12 fl oz) egg substitute, thawed, OR 6 large eggs, lightly beaten
• ⅓ cup / 80ml (2.7 fl oz) milk
• ⅓ cup / 40g (1.41 oz) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon cayenne pepper
• Pico de gallo, picante sauce, or light sour cream, for serving (optional)
Instructions
1. PREP: 25 minutesBAKE: 15 minutesSTAND: 5 minutesOVEN: 450°F (230°C) / 232°CMAKES: 4 servings
2. Preheat your oven to 450°F (232°C). Generously grease two 14- to 16-ounce baking dishes or four 8- to 10-ounce au gratin dishes. Halve the poblano peppers lengthwise, removing all seeds and membranes. Bring a pot of water to a boil and immerse the peppers for 3 minutes to soften them slightly. Drain immediately and place them inverted on paper towels to dry completely.
3. Arrange the pepper halves, cut-sides up, in your prepared baking dishes. Sprinkle the shredded cheese and finely chopped jalapeño evenly inside each pepper half.
4. In a medium bowl, whisk together the egg or egg substitute and milk until combined. Add the flour, baking powder, and cayenne pepper, and beat until the batter is completely smooth.
5. Carefully pour the egg batter evenly over the cheese-filled peppers in the dishes.
6. Bake, uncovered, for about 15 minutes, or until the egg mixture is puffed, golden, and a knife inserted into the center comes out clean. Let the dishes stand for 5 minutes before serving. Top with pico de gallo, picante sauce, or a dollop of sour cream, if desired.
Nutritional Information
• PER SERVING: 206 calories, 6 g (0.21 oz) total fat (4 g / 0.14 oz saturated fat), 17 mg cholesterol, 470 mg sodium, 17 g (0.6 oz) carbohydrate, 1 g (0.04 oz) fiber, 19 g (0.67 oz) protein.
Pro Tips
• Wear gloves when handling chile peppers to prevent the volatile oils from burning your skin. If you don’t have gloves, wash your hands and nails thoroughly with soap and warm water immediately after touching them.
• For a deeper, smokier flavor, roast or broil the poblano peppers until the skins are blackened. Let them steam in a covered bowl, then peel the skins off before proceeding with the recipe.
• Customize the filling by adding ¼ cup of cooked black beans, corn, or sautéed onions along with the cheese for extra flavor and texture.
FAQ
Q: What makes this vegetarian recipe a good source of protein
A: The primary sources of protein in this dish are the eggs (or egg substitute) and the Mexican cheese blend. Each serving provides a substantial 19 grams (0.67 oz / 19 g) of protein, making it a satisfying and filling meatless meal. For an extra protein boost, you can add cooked black beans or quinoa to the cheese filling.
Q: Can I make these baked poblano rellenos vegan
A: This recipe relies heavily on eggs for the soufflé and dairy cheese for the filling, making a direct vegan substitute challenging. For a vegan version, you would need to use a plant-based shredded cheese and a liquid vegan egg replacer designed for baking. The texture of the topping will be different and likely denser than the original light soufflé.
Q: Is this baked chile relleno recipe gluten-free
A: This recipe is not gluten-free as written because it uses all-purpose flour in the egg batter. To make it gluten-free, simply substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour blend. Also, ensure your baking powder is certified gluten-free.
Q: How do I store and reheat leftover baked chile rellenos
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The egg soufflé will deflate upon cooling. To reheat, place the rellenos in an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes, or until heated through. The oven method is best for reviving the texture.
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Cheesy Baked Poblano Rellenos
Ingredients
Method
- PREP: 25 minutesBAKE: 15 minutesSTAND: 5 minutesOVEN: 450°F (230°C) / 232°CMAKES: 4 servings
- Preheat your oven to 450°F (232°C). Generously grease two 14- to 16-ounce baking dishes or four 8- to 10-ounce au gratin dishes. Halve the poblano peppers lengthwise, removing all seeds and membranes.
- Bring a pot of water to a boil and immerse the peppers for 3 minutes to soften them slightly.
- Drain immediately and place them inverted on paper towels to dry completely.
- Arrange the pepper halves, cut-sides up, in your prepared baking dishes.
- Sprinkle the shredded cheese and finely chopped jalapeño evenly inside each pepper half.
- In a medium bowl, whisk together the egg or egg substitute and milk until combined.
- Add the flour, baking powder, and cayenne pepper, and beat until the batter is completely smooth.
- Carefully pour the egg batter evenly over the cheese-filled peppers in the dishes.
- Bake, uncovered, for about 15 minutes, or until the egg mixture is puffed, golden, and a knife inserted into the center comes out clean.
- Let the dishes stand for 5 minutes before serving.
- Top with pico de gallo, picante sauce, or a dollop of sour cream, if desired.
