Baked Chili Rellenos are incredibly versatile. They can be served for breakfast with salsa and beans, for lunch with a simple salad, or for dinner alongside rice and refried beans. You can keep them classic with cheese or add cooked ground beef, shredded chicken, or vegetables for extra heartiness. They also reheat well, making them a great make-ahead option. Whether you’re craving traditional comfort food or looking for a healthier twist on a beloved classic, these Baked Chili Rellenos deliver rich flavor, warmth, and nostalgia in every bite.
Ingredients
6 large poblano peppers
2 cups shredded cheese (Monterey Jack, Oaxaca, mozzarella, or a blend)
4 large eggs
1 cup milk
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
Nonstick cooking spray or butter for greasing
Optional additions
½ cup cooked ground beef or shredded chicken
¼ teaspoon cumin or garlic powder
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Roast the poblano peppers under a broiler or over an open flame, turning until skins are blistered. Place peppers in a covered bowl or bag for 10 minutes, then gently peel off the skins. Make a small slit and remove seeds.
Stuff each poblano pepper with shredded cheese (and meat if using). Arrange them in a single layer in the prepared baking dish.
In a bowl, whisk eggs until fluffy. Add milk, flour, baking powder, salt, and black pepper, whisking until smooth.
Pour the egg mixture evenly over the stuffed peppers.
Bake uncovered for 35–40 minutes, or until the top is set and lightly golden.
Let rest for 10 minutes before serving. Serve warm with salsa or tomato sauce if desired.