Baked Chili Rellenos are a lighter, oven-baked version of the classic Mexican dish, delivering all the bold, comforting flavors without the need for deep frying. Traditionally, chile rellenos are poblano peppers stuffed with cheese or meat, battered, and fried until golden. This baked version keeps the heart of the dish intact while making it easier to prepare at home and perfect for weeknight dinners, brunch, or family gatherings. The result is tender roasted peppers filled with melty cheese, gently set in a fluffy egg mixture, and finished with a lightly golden top that feels both comforting and satisfying.
The star of this recipe is the poblano pepper. When roasted, poblanos become mildly sweet, smoky, and soft, making them ideal for stuffing. Their gentle heat allows the creamy cheese filling to shine without overpowering the dish. Baking the rellenos instead of frying lets the flavors come through cleanly while keeping the texture light and custardy rather than heavy. The egg mixture puffs slightly in the oven, creating a casserole-like structure that slices beautifully and holds together well.