Here’s a delicious and approachable recipe for Baked Chile Rellenos—a healthier twist on the classic fried version without losing flavor.
Ingredients
For the chiles:
- 4–6 large poblano peppers
- 1 cup shredded cheese (Monterey Jack, Oaxaca, or mozzarella)
- 1 cup cooked shredded chicken, beef, or beans (optional)
- Salt and pepper to taste
For the batter (oven-friendly):
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar (optional, for egg whites)
- 1/4 cup all-purpose flour
- Salt to taste
For the sauce (optional but recommended):
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce or crushed tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Optional garnish:
- Fresh cilantro
- Sour cream or crema
Instructions
1. Roast the chiles:
- Preheat the oven to 400°F (200°C).
- Roast poblano peppers directly over a gas flame, under the broiler, or on a baking sheet for 10–15 minutes, turning occasionally, until the skins are charred.
- Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
- Peel off the skins, make a slit down one side, and carefully remove seeds.
2. Prepare the filling:
- Mix shredded cheese with optional chicken, beef, or beans. Season with a little salt and pepper.
- Stuff each pepper with the filling.
3. Make the egg batter:
- Beat egg whites with cream of tartar until stiff peaks form.
- Gently fold in egg yolks and flour until combined.
4. Bake the chiles:
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish. Dip each stuffed chile in the egg batter to coat, then place in the dish.
- Bake 20–25 minutes, until the batter is golden and set.
5. Optional sauce:
- Heat olive oil in a skillet, sauté onion and garlic until soft.
- Add tomato sauce, cumin, smoked paprika, salt, and pepper. Simmer 5–10 minutes.
- Pour sauce over baked chiles before serving.
6. Serve:
- Garnish with fresh cilantro and a dollop of sour cream or crema.
- Serve with rice, beans, or tortillas for a full meal.
If you want, I can also give a shortcut version that skips the egg batter entirely and just roasts the stuffed poblanos for a faster, simpler baked version that’s still super tasty.
Do you want me to do that?
