Baked Chili Rellenos Recipe

Introduction

Baked Chili Rellenos are a flavorful and comforting dish featuring roasted poblano peppers stuffed with a cheesy, spiced filling. This easy oven-baked version skips the frying but keeps all the deliciousness. Perfect for a weeknight dinner or a casual gathering.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup salsa
• Olive oil spray

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Roast the poblano peppers in the oven for 15 minutes, turning occasionally, until the skin is blistered and charred.
3. Step 3: Remove the peppers from the oven and place them in a plastic bag for 10 minutes to steam, which helps loosen the skin.
4. Step 4: While the peppers steam, mix the Monterey Jack cheese, cheddar cheese, cream cheese, cilantro, garlic powder, onion powder, cumin, salt, and pepper in a bowl until well combined.
5. Step 5: Once cooled, carefully peel the charred skin from the peppers and make a slit down one side to remove the seeds.
6. Step 6: Stuff each pepper with the cheese mixture, pressing gently to fill completely.
7. Step 7: Place the stuffed peppers in a baking dish and spray lightly with olive oil.
8. Step 8: Spoon salsa over the top of the stuffed peppers.
9. Step 9: Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
10. Step 10: Allow to cool slightly before serving.

Tips & Variations

• For added flavor, mix cooked ground beef or turkey into the cheese filling before stuffing.
• Try different cheese combinations like pepper jack or mozzarella for varied taste.
• Serve with sour cream or guacamole to add creaminess and balance the spice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the peppers tender and cheese melty. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the peppers ahead of time?

Yes, you can roast and peel the peppers a day in advance and keep them refrigerated. Stuff and bake just before serving for the best texture and flavor.

What if I can’t find poblano peppers?

Pasilla or Anaheim peppers are good substitutes, although the flavor and heat may vary slightly. Choose large, mild peppers that can easily be stuffed.

Baked Chili Rellenos Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Baked Chili Rellenos feature roasted poblano peppers filled with a flavorful blend of Monterey Jack, sharp cheddar, and cream cheese, seasoned with cilantro and spices, then baked with a topping of salsa until bubbly and delicious. This comforting Mexican-inspired dish offers a creamy, cheesy filling with a hint of smoky roasted pepper and a touch of spice, perfect for a satisfying vegetarian entree.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 4 large poblano peppers

Cheese Filling

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened

Seasonings & Herbs

• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Toppings & Finishing

• 1/2 cup salsa
• Olive oil spray

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the peppers and baking the stuffed rellenos.
2. Roast Poblano Peppers: Place the whole poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally to ensure the skin blisters and chars evenly.
3. Steam Peppers: Remove the roasted peppers and immediately place them inside a plastic bag. Seal the bag and let the peppers steam for 10 minutes to loosen their skins for easy peeling.
4. Prepare Cheese Filling: While the peppers steam, combine the Monterey Jack cheese, sharp cheddar, softened cream cheese, chopped cilantro, garlic powder, onion powder, cumin, and salt and pepper in a mixing bowl. Mix thoroughly until all ingredients are well incorporated.
5. Peel and De-seed Peppers: Once the peppers have cooled enough to handle, carefully peel off the charred skin. Make a slit down one side of each pepper and gently remove the seeds and membranes, creating a cavity for stuffing.
6. Stuff Peppers: Fill each peeled pepper with the cheese mixture, pressing gently to pack the filling fully inside.
7. Prepare for Baking: Arrange the stuffed peppers in a baking dish. Lightly spray the peppers with olive oil spray to promote browning during baking.
8. Add Salsa: Spoon the salsa evenly over the tops of the stuffed peppers to add moisture and flavor while baking.
9. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese filling is melted, bubbly, and heated through.
10. Serve: Remove from the oven and allow the stuffed peppers to cool slightly before serving to enjoy their full flavor and creamy texture.

Notes

• For added protein and flavor, try mixing cooked ground beef or turkey into the cheese filling.
• Feel free to experiment with different cheese varieties to create your preferred flavor profile.
• Serve the baked chili rellenos with sour cream or guacamole for extra creaminess and complementary flavor.

Keywords: Chili Rellenos, baked poblano peppers, stuffed peppers, Mexican vegetarian dish, cheesy stuffed peppers, easy baked chili rellenos