Baked Chili Rellenos Recipe
Baked Chili Rellenos are a lighter, oven-baked take on the traditional Mexican classic. Instead of deep-frying, this version is baked to golden perfection, keeping all the rich flavors while reducing oil and mess. Roasted green chilies are stuffed with melty cheese, layered in a fluffy egg batter, and baked until puffy, lightly crisp on top, and irresistibly creamy inside.
This dish is perfect for family dinners, potlucks, or even brunch. It’s simple to prepare, easy to customize, and delivers that comforting combination of mild heat and cheesy goodness in every bite.
Why You’ll Love This Recipe
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Healthier than fried versions but still full of flavor
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Easy to prepare with simple ingredients
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Great for make-ahead meals
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Perfect for weeknights, brunch, or holidays
If you love comforting, cheesy dishes with a mild kick, this baked version will quickly become a favorite.
Ingredients
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6–8 roasted green chilies (Anaheim or poblano), peeled and seeded
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2 cups shredded cheese (Monterey Jack, pepper jack, cheddar, or a blend)
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4 large eggs, separated
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½ cup milk
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½ cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons butter, melted
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Cooking spray or butter for greasing the dish
Optional additions:
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½ cup cooked ground beef or shredded chicken
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
Instructions
Step 1: Prepare the Chilies
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
If your chilies aren’t already roasted, roast them under a broiler or over an open flame until the skins blister. Place them in a covered bowl or plastic bag for 10 minutes, then peel off the skins. Carefully slit each chili lengthwise and remove seeds.
Step 2: Stuff the Chilies
Gently fill each chili with shredded cheese, being careful not to overstuff. Arrange the stuffed chilies in a single layer in the prepared baking dish.
Step 3: Make the Batter
In a medium bowl, whisk together the egg yolks, milk, melted butter, flour, baking powder, salt, and black pepper until smooth.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture. This step gives the dish its signature light and fluffy texture.
Step 4: Assemble the Dish
Pour the batter evenly over the stuffed chilies, making sure they are fully covered. Gently smooth the top with a spatula.
Step 5: Bake
Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is puffed, set, and lightly golden. A knife inserted into the center should come out mostly clean.
Let the baked chili rellenos rest for 10 minutes before serving. This helps the dish set and makes slicing easier.
Serving Suggestions
Serve baked chili rellenos warm with classic toppings like:
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Salsa or enchilada sauce
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Sour cream
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Fresh cilantro
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Sliced avocado
They pair beautifully with Spanish rice, refried beans, or a simple green salad.
Variations and Tips
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Extra spicy: Use hot Hatch chilies or add diced jalapeños.
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Meat-filled: Layer cooked meat over the chilies before adding batter.
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Low-carb option: Replace flour with almond flour for a lower-carb version.
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Make ahead: Assemble the dish the night before and bake fresh the next day.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Final Thoughts
Baked Chili Rellenos offer all the comfort and flavor of the traditional dish in a lighter, easier-to-make form. With tender roasted chilies, creamy cheese filling, and a fluffy baked topping, this recipe is both satisfying and versatile—perfect for any occasion where comfort food is welcome.