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.
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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.
- 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.
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
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
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:
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.
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.
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!
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.
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Easy Baked Chile Relleno Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This traditional Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, dipped in a light fluffy egg batter, and fried to golden perfection. Served with a flavorful homemade salsa roja, this dish balances smoky, cheesy, and spicy flavors for a classic Mexican favorite that's perfect for a delicious dinner.
Ingredients
For the chile rellenos
- 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
For the salsa roja
- 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
Instructions
- Roast the peppers: Preheat the oven broiler and line a large baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 5 minutes until blistered and blackened. Flip and broil for another 5 minutes. Remove from the oven and cover loosely with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Once slightly cooled, peel and rub off as much of the loose skin as possible. It doesn't need to be perfect. Cut a small slit down the middle of each pepper and optionally remove seeds if less heat is preferred.
- Stuff the peppers: Carefully fill each pepper with strips or shredded Monterey Jack cheese. The peppers may be fragile and tear, but fill them as best as you can. Close the opening gently and secure with 1 to 3 toothpicks to prevent cheese from leaking during frying.
- Prepare for frying: Heat 4 cups of oil in a large deep skillet or saucepan over medium-high heat. Line a baking sheet with paper towels to drain the fried peppers.
- Make the batter: Separate egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add egg yolks one at a time while continuing to beat on low speed to create a light, fluffy batter.
- Coat the peppers: Mix the flour and salt in a shallow bowl. Roll each stuffed pepper gently in the flour mixture, tapping off excess. Then dip the pepper into the egg batter, coating thoroughly.
- Fry the chile rellenos: Carefully place battered peppers into the hot oil, frying 2 at a time to avoid overcrowding. Fry for 3 to 5 minutes per side until golden brown and crispy. Transfer to the paper towel-lined baking sheet to drain excess oil.
- Serve: Remove toothpicks before serving. Plate the chile rellenos with freshly chopped cilantro, cotija cheese if desired, and the homemade salsa roja.
- Make salsa roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and 1 teaspoon kosher salt in a blender and puree until smooth. Heat olive oil in a small saucepan over medium-high heat, add the blended salsa, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes. Adjust salt to taste and remove from heat.
Notes
- The poblanos can be roasted and peeled up to 2 days ahead and refrigerated.
- Salsa roja can be prepared up to 3 days in advance and kept refrigerated.
- Choose the largest poblano peppers available for easier stuffing and less leftover.
- Substitute Monterey Jack with Oaxaca, mozzarella, cheddar, or provolone cheese as preferred.
- For a heartier filling, add carnitas, shredded chicken, or picadillo along with the cheese.
- Do not overcrowd the frying pan; fry 2 peppers at a time for best results.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 175 mg
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