Name: Oven-Baked Chile Rellenos with Cheese and Enchilada Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 2 cups shredded Monterey Jack or Oaxaca cheese; Optional: cooked ground beef or shredded chicken for stuffing; 4 eggs; 1/3 cup flour; 1/2 tsp salt; 1/4 tsp pepper; 1 cup enchilada sauce (red or green); Optional garnish: cilantro, sour cream, diced tomatoes

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Introduction

Baked Chile Rellenos are a delicious twist on the classic Mexican favorite, offering all the cheesy, roasted flavors without the need for frying. This recipe is perfect for a family meal and can be made ahead of time for added convenience.

The image shows a white plate filled with roasted jalapeño peppers, each wrapped with a layer of golden-brown melted cheese on top, with some green herbs sprinkled over the cheese. The cheese layer is thick and bubbly, slightly browned in spots, covering the peppers entirely. The dark green peppers peek out from under the cheese, contrasting with the orange and yellow melted cheese and the bright green herb bits on top. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large poblano peppers
2 cups shredded Monterey Jack or Oaxaca cheese

4 eggs
1/3 cup flour

1/2 tsp salt
1/4 tsp pepper

1 cup enchilada sauce (red or green)
Optional: cooked ground beef or shredded chicken for stuffing
Optional garnish: cilantro, sour cream, diced tomatoes

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the poblano peppers on a baking sheet and roast them for 10–12 minutes, turning once until their skins blister.
Step 3: Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, peel off as much skin as possible without tearing the peppers.

Step 4: Cut a slit down each pepper and carefully remove the seeds.
Step 5: Stuff each pepper generously with shredded cheese and meat if you are using it.
Step 6: In a bowl, whisk together the eggs, flour, salt, and pepper until the mixture is smooth.

Step 7: Pour a thin layer of enchilada sauce into the bottom of a baking dish.
Step 8: Arrange the stuffed peppers in the dish and pour the egg mixture evenly over the top.
Step 9: Sprinkle the remaining cheese over the peppers.

Step 10: Bake for 25–30 minutes, or until the egg mixture is puffed and golden brown.
Step 11: Allow to cool slightly before serving. Serve with extra enchilada sauce and optional garnishes like cilantro, sour cream, or diced tomatoes.

Tips & Variations

For a meatless version, simply leave out the optional ground beef or chicken and add extra cheese or beans for protein.

If you prefer spicier peppers, try using poblano peppers with some jalapeño mixed in or add a pinch of cayenne to the egg mixture.
To make peeling easier, roast the peppers ahead of time and let them steam in a sealed container or bag instead of plastic wrap.
Try swapping the cheese for a blend of mozzarella and cheddar for a different flavor profile.

Storage

Store leftover baked chile rellenos covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes or until warmed through to keep the texture crispy on top. Avoid microwaving to prevent sogginess.

How to Serve

The image shows four stuffed eggplants on a white rectangular plate, each covered with a golden brown melted cheese layer with some crispy edges, topped with small green herb bits. Beneath the cheese is an orange-red sauce that is slightly spilling over the sides, giving a glossy, rich look. The eggplants are dark purple with green stems, and their skins are visible under the sauce and cheese. The plate rests on a white marbled surface, which adds a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers and keep them in the baking dish covered in the refrigerator for a few hours before baking.

What can I use if I can’t find poblano peppers?

Pasilla or Anaheims are good alternatives, though the flavor and heat will vary slightly. Roasting and peeling them works the same way.