
Baked chili rellenos offer all the cozy comfort of a classic Mexican dish but with a lighter twist thanks to baking instead of deep-frying. Roasted poblano peppers get filled with gooey cheese, nestled in a fluffy egg batter, and baked to golden perfection. The result is a dish that feels special and crowd-pleasing yet is simple enough for a weeknight dinner.
When I first made these for a gathering, everyone was sure I had spent hours in the kitchen. I love that it brings a taste of my favorite taqueria home, but with less mess.
Ingredients
- Large poblano peppers: Fresh poblanos provide a smoky and mildly spicy flavor. Look for ones with glossy deep green skin and no soft spots.
- Shredded Monterey Jack cheese: Melts smoothly and adds creamy richness. Buy in a block and shred for best melt.
- Large eggs: These are vital for a light and airy batter. Choose pasture-raised eggs for extra flavor.
- All-purpose flour: Helps the egg mixture puff up. Use a gluten-free blend if needed.
- Milk: Adds moisture and a tender texture to the batter. Whole milk works best.
- Baking powder: The secret to a fluffy finish. Check that your baking powder is active by testing in a bit of warm water.
- Salt and pepper: These balance out the richness and round out the flavors.
- Shredded cheddar cheese: Extra sharp cheddar on top creates a golden cheesy crust. Shred your own if you can for best results.
- Non-stick spray or butter: Greasing the baking dish ensures easy release and clean slices.
Step-by-Step Instructions
- Preheat and Prepare Dish:
- Set your oven to 375 F and generously coat a nine by thirteen inch baking dish with non-stick spray or softened butter to prevent sticking and help the peppers brown at the edges.
- Roast and Steam Peppers:
- Place poblano peppers under your broiler or directly over a gas flame, turning every few minutes until the skins are charred on all sides. Immediately transfer peppers to a bowl and cover with a plate or plastic wrap. Let them steam for ten minutes. This steaming process loosens the tough skins.
- Peel and Prepare Peppers:
- Once cool enough to handle gently peel away the blackened skins. Make a careful lengthwise slit down each pepper and remove seeds while keeping peppers as intact as possible. This prevents extra heat and keeps things tidy for stuffing.
- Stuff Peppers:
- Fill each peeled pepper with a generous mound of shredded Monterey Jack cheese. Place them seam side down into your prepared baking dish so the cheese stays sealed inside.
- Mix Egg Batter:
- In a large mixing bowl beat eggs until foamy and light in color. Whisk in flour milk baking powder salt and pepper until fully smooth and no lumps remain. The batter should be pourable.
- Assemble and Top:
- Evenly pour the egg batter over the stuffed peppers letting it run into all the nooks and crannies. Sprinkle the surface with shredded cheddar cheese for a golden bubbly top.
- Bake to Perfection:
- Transfer to the oven and bake for thirty to thirty five minutes until the top is puffy set and deeply golden. The dish should look slightly souffléd and feel springy to the touch.
- Rest and Serve:
- Let the baked chili rellenos rest for five to ten minutes so they slice cleanly. Serve warm for the full creamy cheesy effect.

I love using the first juicy poblanos of summer from my farmers market. My favorite part is peeling the peppers with my kids around the table everyone laughing at their spicy hands. This is the dish that turns any Sunday dinner into a mini family celebration.
Storage Tips
Extra baked chili rellenos keep well in the fridge for up to three days. Allow them to cool fully then cover tightly or place in an airtight container. Reheat gently in a low oven or in the microwave draped with a damp paper towel to retain moisture. You can also freeze portions wrapped in foil and packed in freezer bags for up to two months. Thaw before reheating.
Ingredient Substitutions
If poblanos are unavailable look for Anaheim or even bell peppers for a milder version. Monterey Jack can be swapped for Pepper Jack for more spice or even mozzarella in a pinch. Use a dairy free cheese if you need. For a gluten free dish trade the all-purpose flour for a one-to-one gluten free baking blend.

Serving Suggestions
Baked chili rellenos are wonderful with a spoonful of salsa fresca and some crema on top. Serve them alongside black beans and a simple green salad to make a balanced meal. I sometimes layer chopped cilantro and a squeeze of lime for color and freshness.
Cultural Context
Chili rellenos are beloved throughout Mexico each region adding its own twist. Traditionally they are battered and fried which is both festive and rich. Baking them at home makes the dish more approachable for everyday cooking and keeps the essence of roasted peppers and melty cheese alive.
Recipe FAQs
- → How do you roast poblano peppers for the dish?
Roast poblano peppers over an open flame or under a broiler, turning until all sides are charred. Let them steam in a covered bowl for easier peeling.
- → Can you use a different cheese filling?
Yes, Monterey Jack and cheddar are classic, but you can substitute with mozzarella, pepper jack, or a Mexican cheese blend for varied flavor.
- → How do you prevent the peppers from tearing while stuffing?
Roast and steam the peppers just enough to loosen skins, handle gently, and use a small spoon to carefully add the cheese without overfilling.
- → What side dishes pair well?
Consider classic sides like Mexican rice, black beans, or a fresh tomato salad to complement the rich and cheesy flavors.
- → Can you make this dish ahead of time?
You can assemble everything ahead and refrigerate before baking. Bake just before serving for the best texture and flavor.