Easy baked chiles rellenos skip the deep fryer without losing the payoff: roasted poblanos stuffed with Monterey Jack, snuggled under a fluffy baked egg blanket. Forty-five minutes, no splattering oil, and all the molten cheese you came for.
If you love the smoky, cheesy goodness of classic chiles rellenos but not the fuss of deep-frying, you’ve come to the right place! In Spanish, *chile relleno* simply means ‘stuffed pepper,’ and this baked version delivers all the authentic flavor with a fraction of the work. We use mild, earthy poblano peppers, which have a rich, dark green color and a tough outer skin that becomes tender and delicious once roasted. By stuffing them with gooey Monterey Jack cheese and baking them in a savory egg custard, we create a comforting, gluten-free, and absolutely irresistible vegetarian main course.
Ingredients
• 6 large poblano peppers, roasted and peeled
• 1/2 pound / 227g (8 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
• Oil or butter for greasing the baking dish
Instructions
1. Preheat your oven to 350°F / 175°C. Generously grease a baking dish large enough to hold the peppers in a single layer.
2. Carefully make a slit down the side of each roasted poblano pepper and stuff it with the grated Monterey Jack cheese. Arrange the stuffed peppers snugly in the prepared baking dish.
3. In a medium bowl, crack the eggs and add the milk, cumin, salt, and pepper. Whisk vigorously until the mixture is smooth and slightly frothy.
4. Gently pour the egg batter evenly over the stuffed peppers in the dish.
5. Bake uncovered for 25-30 minutes, or until the egg mixture is set, puffed up, and lightly golden on top. Let it rest for a few minutes before serving.
Nutritional Information
• Serving Size: 1 stuffed pepper
• Calories: 250 kcal
• Protein: 15g
• Fat: 19g
• Carbohydrates: 6g
• (Note: This is an estimate and can vary based on used.)
Pro Tips
• For the best smoky flavor, roast fresh poblano peppers yourself. Broil them on high, turning occasionally, until the skin is blackened and blistered all over. Place them in a covered bowl for 10 minutes to steam, then peel the skin off easily.
• Experiment with the filling by adding 1/2 cup (480 ml) of cooked black beans, corn, or sautéed onions to the cheese.
• For a spicier kick, leave a few seeds in the peppers or add a pinch of cayenne pepper to the egg mixture.
• Serve immediately topped with your favorite salsa, a dollop of sour cream or Greek yogurt, and fresh cilantro.
FAQ
Q: Can I make these baked chiles rellenos vegan
A: This specific recipe relies heavily on dairy cheese and eggs for its signature texture. To adapt it for a vegan diet, you would need to use a good-melting vegan cheese substitute and replace the egg custard. A savory cashew cream sauce or a seasoned, blended tofu mixture could work as a binder, though the final dish will have a different character.
Q: How can I add more protein to this vegetarian recipe
A: To easily boost the protein, consider mixing 1/2 cup (480 ml) of cooked black beans, quinoa, or crumbled firm tofu into the cheese filling before stuffing the peppers. Serving with a side of refried beans or a dollop of Greek yogurt also increases the overall protein content of the meal.
Q: How do I store and reheat leftover chiles rellenos
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven preheated to 350°F (175°C) for 10-15 minutes, or until warmed through. This prevents the egg from becoming rubbery, which can happen in a microwave.
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Easy Baked Chiles Rellenos
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Generously grease a baking dish large enough to hold the peppers in a single layer.
- Carefully make a slit down the side of each roasted poblano pepper and stuff it with the grated Monterey Jack cheese.
- Arrange the stuffed peppers snugly in the prepared baking dish.
- In a medium bowl, crack the eggs and add the milk, cumin, salt, and pepper.
- Whisk vigorously until the mixture is smooth and slightly frothy.
- Gently pour the egg batter evenly over the stuffed peppers in the dish.
- Bake uncovered for 25-30 minutes, or until the egg mixture is set, puffed up, and lightly golden on top.
- Let it rest for a few minutes before serving.
