Name: Easy Baked Chile Relleno Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 8 ounces Monterey Jack cheese, cut into long strips or shredded; 4 cups oil, for frying; 3 large eggs; ½ cup all-purpose flour; ½ teaspoon fine salt; 6 roma tomatoes, quartered; ½ small onion, halved (yellow or white); 3 cloves garlic; 1 jalapeño pepper, stem and seeds removed (optional); 5 sprigs cilantro; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon olive oil

There’s something truly comforting about the classic flavors in this **Easy Baked Chile Relleno Recipe**—roasted poblano peppers stuffed with melty cheese, coated in a fluffy egg batter, and baked to golden perfection. It’s a feast for your senses that’s surprisingly approachable in the kitchen, even if you haven’t made chile rellenos before.

A dish with one large, toasted pepper, golden brown with a slightly wrinkled texture, sitting on top of a thick, red tomato sauce spread evenly on the bottom of a white shallow bowl. The pepper has a few small crumbles of white cheese and scattered bright green chopped herbs on top. Around the bowl on a white marbled surface, some cheese crumbs and herbs are scattered. In the blurred background, there is a small white bowl filled with more green chopped herbs and a folded light-colored cloth napkin. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Baked Chile Relleno Recipe
Top Tip
How to Serve Easy Baked Chile Relleno Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Baked Chile Relleno Recipe

Why You'll Love This Recipe

I remember the first time I tried making chile rellenos at home—usually a restaurant treat, but this version made it easy without sacrificing flavor. What’s great is how the roasting brings out such smoky depth, but baking keeps it lighter and simpler than the traditional deep-fried method.

Simplified Cooking Process: Baking instead of heavy frying means less mess but still that delicious crispy coating you love.
Authentic Roasted Flavor: Broiling the poblanos helps develop that smoky taste without needing a grill.
Customizable Filling: You can easily swap out or add fillings like shredded chicken or different cheeses for your personal touch.
Make-Ahead Friendly: Prepping the peppers or salsa ahead of time saves you from last-minute kitchen stress.

Ingredients & Why They Work

Every ingredient in this Easy Baked Chile Relleno Recipe plays a specific role—from the mild poblano peppers that pack smoky heat, to Monterey Jack cheese melting perfectly inside. Let’s break down why I love using these specific items and tips for choosing the best ones.

Flat lay of six large fresh poblano peppers with glossy dark green skin, a small pile of long white strips of Monterey Jack cheese, three whole brown eggs with smooth clean shells, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of fine salt, six quartered ripe red roma tomatoes, half a small yellow onion cut in half showing fresh layers, three plump garlic cloves with papery skins, one bright green jalapeño pepper with stem and seeds removed, five sprigs of fresh cilantro with vibrant leaves, and a small white ceramic bowl of golden olive oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Poblano Peppers: Big, thick-skinned poblanos are perfect for stuffing and roasting; look for ones without blemishes and as large as possible so you get plenty of filling.
Monterey Jack Cheese: It melts beautifully with a mild flavor that complements the peppers without overpowering them; shredded or sliced into sticks works well.
Eggs: Vital for that airy batter that crisps up on baking, so separate the whites and yolks for maximum fluffiness.
All-Purpose Flour: Helps the batter stick evenly to your peppers, creating a beautiful golden crust.
For the Salsa Roja – Roma Tomatoes: Their natural sweetness balances the slight heat of the peppers and garlic.
Garlic & Onion: These aromatics deepen the flavor, giving the salsa that savory base you crave.
Jalapeño: Optional but adds a nice kick; remove seeds if you prefer it milder.
Cilantro: Freshness that brightens every layer of the dish, especially in the salsa.
Olive Oil & Kosher Salt: Enhance and bring out flavors without overpowering the natural smokiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Easy Baked Chile Relleno Recipe is how flexible it is. Whether you want to jazz it up with some extra spices, swap cheeses, or keep it simple and classic, this recipe welcomes your creativity.

Variation: I love mixing in cooked shredded chicken or even carnitas to the cheese filling for a heartier meal—it adds a fantastic savory twist that everyone in my family raves about.
Dairy-Free Option: For those avoiding dairy, try stuffing with seasoned mashed beans or vegan cheese for a completely different but equally satisfying experience.
Heat Level: Adjust the jalapeño seeds in the salsa rojo or remove them entirely depending on your spice tolerance.
Cheese Choices: Oaxaca cheese is traditional and delicious if you can find it, but mozzarella or provolone will also melt nicely if you want to experiment.

Step-by-Step: How I Make Easy Baked Chile Relleno Recipe

The image shows a close-up of a white plate with a deep red tomato sauce spread on the bottom. On top of the sauce, there is a golden brown fried stuffed item, with one piece held by a fork showing its inside. The stuffing has melted white cheese and green roasted peppers layered inside a crispy, textured outer crust. The fried piece on the plate is topped with small white cheese crumbs and tiny green herb leaves. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Those Poblanos to Perfection

I always start by lining a baking sheet with foil because it makes cleanup a breeze. Then, I pop the poblanos under the broiler on the top rack and keep an eye out for that beautiful blistered skin—about 5 minutes each side. The key is to get as much char as possible without burning them beyond recognition. Once they’re blackened, I cover them loosely to steam, which really helps the skins peel off easily. Don’t stress if a bit of skin sticks—that’s normal and won’t affect flavor.

Step 2: Peel, Slice, and Stuff

After steaming, I gently rub off the skins with my fingers or a paper towel. Then, I carefully slice down the middle of each pepper—taking care not to tear them too much—and remove some seeds if I want to reduce heat. Stuffing cheese is my favorite part because it feels so indulgent folding gooey cheese inside that smoky pepper. Sometimes peppers split, but I secure them with toothpicks to keep everything intact during cooking.

Step 3: Whip Up a Light Egg Batter

Separating the eggs before I start is a game changer. I beat the egg whites until they hold stiff peaks—this gives you that fluffy coating that crisps up nicely. Then I fold in the yolks slowly, so it stays light but rich. It takes a quick hand mixer or whisk and about 5 minutes. This step really makes the dish shine.

Step 4: Coat and Fry – Watch That Golden Crunch

Before dipping into the batter, I roll the stuffed peppers in a seasoned flour mixture to help the batter stick better. Then it’s a quick dunk and straight into some hot oil. I usually fry two at a time to avoid crowding the pan, which keeps the crust crispy, and fry each side for 3-5 minutes until that gorgeous golden brown appears. Transferring them to paper towels ensures any excess oil drains off.

Step 5: Whip Up the Salsa Roja

While the peppers are frying, I blend roma tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth. Then I heat a little olive oil in a pan and bubble the salsa gently for about 8 minutes. This cooking step deepens the salsa’s flavor and balances acidity. Taste and adjust salt at the end—this salsa really brings the whole dish together.

Top Tip

Through making chile rellenos dozens of times, I’ve learned some tricks that really help nail this recipe, especially since working with delicate roasted peppers can be a little intimidating at first.

Roast With Care: Keep a close eye under the broiler to avoid burning your poblanos—blistered is good, charred is not.
Egg White Magic: Don’t skip whipping the egg whites separately; it’s key for that light, airy batter that crisps up beautifully.
Gentle Handling: When stuffing, handle your peppers delicately to prevent tearing, but if they do tear, toothpicks are your best friend.
Oil Temperature: Make sure your frying oil is hot enough—not smoking, but shimmering—so your batter crisps without absorbing too much oil.

How to Serve Easy Baked Chile Relleno Recipe

Baked Chile Relleno - Serving Suggestion

Garnishes

I love to sprinkle fresh cilantro and a bit of crumbled cotija cheese on top—it adds color, freshness, and a subtle salty tang that complements the creamy cheese inside. A wedge of lime on the side also brightens every bite and adds a fresh zing I can't resist.

Side Dishes

I often serve these with warm Mexican rice or a black bean salad to round out the meal. Sometimes just a simple green salad with a zesty lime dressing works wonderfully, balancing the richness of the chile rellenos.

Creative Ways to Present

For celebrations, I like plating chile rellenos on a vibrant platter with dollops of sour cream, some pickled onions, and fresh avocado slices. It turns an everyday meal into a festive spread that gets lots of compliments.

Make Ahead and Storage

Storing Leftovers

Leftover chile rellenos store beautifully in the fridge for up to 2 days. I wrap them loosely in foil or keep them in an airtight container to maintain their texture and flavor. Just remember to remove toothpicks before storing.

Freezing

Freezing is a bit tricky because the batter can lose its crispness, but I’ve had success freezing the roasted and stuffed peppers before frying. When you’re ready, just thaw them in the fridge overnight and fry as usual for a freshly made feel.

Reheating

To keep the crunch, I reheat leftovers in a hot oven at 375°F (190°C) for about 10 minutes instead of microwaving. This refreshes the coating without making it soggy and helps maintain that delicious texture.

Frequently Asked Questions:

Can I make Easy Baked Chile Relleno Recipe without frying?

Absolutely! While frying adds a lovely crispy texture, you can bake the stuffed and battered peppers at 400°F for about 20-25 minutes until crispy and golden for a lighter version.

What cheese works best for chile rellenos?

Traditional chile rellenos use Oaxaca cheese because it melts beautifully, but Monterey Jack, mozzarella, provolone, or even cheddar are great substitutes depending on what you like or have on hand.

How do I remove the skin from poblanos easily?

The best way is roasting under a broiler or on an open flame until the skin blisters and blackens. Then cover them to steam for 5-10 minutes and rub off the loose skin with your hands or a paper towel. It doesn’t need to be perfect!

Can I prepare the salsa roja in advance?

Yes! The salsa roja tastes even better when made ahead and refrigerated for a day or two as the flavors meld. Just reheat it gently before serving with the chile rellenos.

Final Thoughts

Making the Easy Baked Chile Relleno Recipe feels like a little kitchen celebration every time I prepare it. It’s approachable enough for a weekday dinner but special enough to impress friends when you want to show off your cooking skills. Give it a try—you might just find your new favorite comfort food with a smoky, cheesy twist that brings everyone to the table.