Here’s a delicious Baked Chili Rellenos Recipe—cheesy, flavorful, and much lighter than fried versions 🌶️🧀
🌶️ Baked Chili Rellenos
Ingredients
- 6 large poblano peppers
- 8 oz cheese (Monterey Jack, Oaxaca, or mozzarella), cut into sticks
- ½ cup all-purpose flour (for coating, optional)
- 2 large eggs, separated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce or enchilada sauce
- 1 tablespoon olive oil
- Optional toppings: chopped cilantro, sour cream
Instructions
- Roast peppers
- Roast poblanos under the broiler or over a gas flame until skin is charred.
- Place in a plastic bag or cover with a towel for 10 minutes.
- Peel off skin carefully, keeping peppers intact. Make a small slit down the side and remove seeds.
- Stuff peppers
- Insert a stick of cheese into each pepper.
- Optional egg coating (for a light baked “batter”)
- Whip egg whites with a pinch of salt until stiff peaks form.
- Fold in yolks gently.
- Dip each stuffed pepper in flour, then coat lightly with the egg mixture.
- Bake peppers
- Preheat oven to 375°F (190°C).
- Place peppers in a greased baking dish. Drizzle lightly with olive oil.
- Bake 15–20 minutes, until egg is set and cheese starts to melt.
- Serve
- Warm tomato sauce in a small pan. Pour over baked peppers.
- Garnish with cilantro or a dollop of sour cream.
🌟 Tips & Variations
- Add spicy sausage, ground beef, or beans to the filling for extra protein
- Use red bell peppers for a milder, sweeter flavor
- Top with extra cheese before baking for a golden crust
- Serve with rice and beans for a full meal
If you want, I can also share a cheesy creamy sauce version, a low-carb keto version, or a mini appetizer version 😄
