Here’s a classic baked Chile Rellenos recipe — a healthier twist on the traditional fried version. These are stuffed with cheese (or meat), coated in a light egg batter, and baked to perfection with a savory tomato sauce.
🌶️ BAKED CHILE RELLENOS
Serves 4–6
Ingredients
Chiles
- 6 large poblano peppers
- 1–2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- Optional: cooked ground beef, shredded chicken, or beans
Coating
- 3 eggs, separated
- ¼ tsp salt
- ¼ tsp cream of tartar (optional, stabilizes egg whites)
- 2–3 tbsp flour
Tomato Sauce
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes or 2 cups fresh roasted tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt & pepper to taste
- Optional: 1 tsp sugar if tomatoes are too acidic
🔥 Instructions
1. Roast the Chiles
- Preheat oven to 400°F (200°C) or roast over a gas flame.
- Roast poblanos until skin is blistered and blackened.
- Place in a covered bowl for 10 minutes to steam.
- Peel off skin, make a slit down the side, and remove seeds carefully.
2. Prepare the Filling
- Stuff each chile with cheese and/or optional filling.
- Fold chiles around filling gently.
3. Make the Egg Coating
- Preheat oven to 375°F (190°C).
- Beat egg whites with cream of tartar until stiff peaks form.
- Lightly beat yolks and fold into whites gently.
- Lightly dredge stuffed chiles in flour, then dip into egg mixture, coating evenly.
4. Bake the Chiles
- Place chiles in a greased baking dish.
- Bake 20–25 minutes until coating is golden and set.
5. Make the Tomato Sauce
- Heat olive oil in a skillet.
- Sauté onion and garlic until soft.
- Add tomatoes, cumin, chili powder, salt, and pepper.
- Simmer 10 minutes; blend for a smooth sauce if desired.
6. Serve
- Pour warm sauce over baked chiles.
- Garnish with cilantro, extra cheese, or sour cream.
🌟 Tips
- Vegetarian: Stick with cheese or beans.
- Spicy: Add chopped jalapeño to the filling.
- Extra cheesy: Sprinkle more cheese on top before baking.
- Protein option: Mix cooked chicken, beef, or sausage into the cheese.
If you want, I can also give you a 30-minute quick-bake skillet version that’s even faster but just as flavorful.
Do you want me to do that?
