Go Back
–+ servings
Baked Chili Rellenos

Baked Chili Rellenos: A Cozy Family Favorite You’ll Love

Baked Chili Rellenos is a comforting dish filled with cheesy goodness, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Poblano Peppers Can substitute with bell peppers.
For the Cheesy Filling
  • 1 cup Monterey Jack Cheese Can be replaced with mozzarella.
  • 1 cup Sharp Cheddar Cheese Use aged cheese for a unique twist.
  • 4 oz Cream Cheese Use Neufchâtel for a lighter option.
For Flavoring
  • 1 cup Fresh Cilantro Parsley can be used as a substitute.
  • 1 tsp Garlic Powder Fresh minced garlic can be adjusted to taste.
  • 1 tsp Onion Powder Fresh onions can be used.
  • 1 tsp Cumin Omit for milder flavor.
  • to taste Salt
  • to taste Pepper
For Moisture and Baking
  • 1 cup Salsa Enchilada sauce can be an alternative.
  • to taste Olive Oil Spray Any cooking oil will do.

Equipment

  • oven
  • baking dish
  • Skillet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Roast the poblano peppers under the broiler or over an open flame for 8-10 minutes, until charred. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  3. In a skillet, heat olive oil over medium heat and sauté diced onions until translucent (3-4 minutes). If adding meat, do so now and cook until browned. Stir in garlic, spices, and black beans for 5 minutes. Mix in Monterey Jack and cheddar until melted.
  4. Peel the charred skin off the cooled poblanos, cut a slit to remove seeds, and stuff with the filling.
  5. Spray a baking dish with olive oil, place stuffed peppers inside, top with salsa, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
  6. Allow the Baked Chili Rellenos to cool for a few minutes before serving. Garnish with cilantro.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Allow the stuffed peppers to cool slightly after baking for better handling and flavor melding.

Tried this recipe?

Let us know how it was!