Baked vegetarian chiles rellenos give you all the cheesy, blistered-pepper joy of the classic without a trip to the fryer. Poblanos stuffed with grated Monterey Jack, napped in an eggy, cumin-scented batter and baked until puffed and set. Fifty minutes, five servings, and a fraction of the drama.
Craving the smoky, cheesy goodness of chiles rellenos without the fuss of deep-frying? You’ve come to the right place! ‘Relleno’ simply means ‘stuffed,’ and in this recipe, we’re stuffing mild, earthy poblano peppers with heaps of melty Monterey Jack cheese. Instead of a heavy batter, we bake them in a light, savory egg custard until golden and puffed. It’s a comforting, flavor-packed dish that’s as perfect for a weeknight dinner as it is for a special brunch.
Ingredients
• 6 large poblano peppers, canned, jarred, or freshly roasted
• 1/2 pound / 225g (7.9 oz) Monterey Jack cheese, grated
• 3 large eggs
• 1/2 cup / 120ml milk
• 1 teaspoon / 5ml (0.2 fl oz) ground cumin
• 1 teaspoon / 5ml (0.2 fl oz) salt
• 1/2 teaspoon / 2.5ml (0.1 fl oz) black pepper
Instructions
1. Preheat your oven to 350°F / 175°C. Thoroughly grease a baking dish with oil or butter.
2. Gently lay the roasted poblano peppers side by side in the prepared baking dish. Make sure the slit in each pepper is facing up.
3. Stuff each pepper generously with the grated Monterey Jack cheese.
4. In a separate bowl, crack the eggs. Add the milk, cumin, salt, and pepper.
5. Whisk the egg mixture vigorously with a fork or whisk until it is smooth and slightly frothy.
6. Carefully pour the egg batter evenly over the stuffed peppers in the dish.
7. Bake uncovered for 25-30 minutes, or until the egg mixture is puffed, golden brown, and fully set in the center.
8. Let cool for a few minutes before serving. Serves 5-6.
Nutritional Information
• Serving Size: 1 stuffed pepper
• Calories: 285 kcal
• Protein: 18g
• Fat: 22g
• Carbohydrates: 6g
• Note: is an estimate and may vary.
Pro Tips
• To roast fresh poblano peppers, broil them on a baking sheet for 5 minutes per side until the skin is blackened and blistered. Immediately transfer them to a paper bag and seal it for 15 minutes to steam. Once cool, the skins will peel off easily.
• For a perfect result, bake until the center of the egg batter doesn’t jiggle when the pan is gently shaken.
• Feel free to experiment with the filling! A mix of cheddar and Monterey Jack, or a sprinkle of cotija cheese on top after baking, adds wonderful flavor.
• The primary heat in peppers comes from the seeds and the white pith inside. For a milder dish, be sure to scrape them out completely before stuffing.
FAQ
Q: Can I make these baked chiles rellenos vegan
A: This recipe relies heavily on dairy cheese and eggs for its signature texture. For a vegan version, you would need to use a high-quality vegan cheese that melts well and a plant-based egg substitute designed for baking, like a commercial liquid vegan egg. The texture of the custard will be different, but it can still be a delicious plant-based dish.
Q: How can I add more protein to this vegetarian recipe
A: This dish is already a great source of vegetarian protein with 18g (0.63 oz) per serving from the cheese and eggs. To boost it further, you could mix in a cup of cooked black beans, quinoa, or crumbled firm tofu with the cheese before stuffing the peppers.
Q: What other vegetarian fillings can I use besides cheese
A: Absolutely! For a different vegetarian twist, try a filling of seasoned black beans and corn, cooked quinoa with spices, or a mix of sautéed mushrooms and onions along with the cheese. This is a great way to add extra vegetables and fiber.
Q: How do I store and reheat leftover baked chiles rellenos
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. The oven helps maintain the best texture better than a microwave.
More Recipes You’ll Love
- Braised Broccoli with White Wine and Garlic
- Vegetarian Caviar Crêpes with Meyer Lemon Syrup
- Slow Cooker Vegetarian Stuffed Peppers
Baked Vegetarian Chiles Rellenos
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Thoroughly grease a baking dish with oil or butter.
- Gently lay the roasted poblano peppers side by side in the prepared baking dish.
- Make sure the slit in each pepper is facing up.
- Stuff each pepper generously with the grated Monterey Jack cheese.
- In a separate bowl, crack the eggs.
- Add the milk, cumin, salt, and pepper.
- Whisk the egg mixture vigorously with a fork or whisk until it is smooth and slightly frothy.
- Carefully pour the egg batter evenly over the stuffed peppers in the dish.
- Bake uncovered for 25-30 minutes, or until the egg mixture is puffed, golden brown, and fully set in the center.
- Let cool for a few minutes before serving.
- Serves 5-6.
