Key Ingredients
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Poblano peppers (mildly spicy, roasted and peeled)
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Cheese: Usually Oaxaca, Chihuahua, or Monterey Jack
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Eggs (for traditional batter, optional if baking without batter)
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Flour or breadcrumbs (for coating, optional if skipping batter)
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Tomato sauce or enchilada sauce (to bake in or serve over)
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Optional fillings: Ground beef, shredded chicken, beans, or corn
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Seasonings: Salt, pepper, garlic powder, cumin
How It’s Made (Baked Version)
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Roast the peppers:
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Char the poblanos over an open flame or under the broiler until skins blacken.
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Place in a covered bowl or plastic bag for 10 minutes to steam.
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Peel off skins carefully; remove seeds.
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Prepare the filling:
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If using just cheese, cut into sticks or small chunks.
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For a meaty version, sauté ground beef or chicken with spices before adding cheese.
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Stuff the peppers:
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Carefully fill each roasted pepper with cheese (and optional meat/beans).
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Optional coating:
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If you like a slight crust without frying, lightly dredge in flour or breadcrumbs.
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Bake:
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Place stuffed peppers in a greased baking dish.
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Spoon tomato or enchilada sauce over the top.
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Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and peppers are heated through.
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Serve:
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Garnish with fresh cilantro, crema, or avocado slices.
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Serve with rice, beans, or a light salad.
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Baked chile rellenos are lighter than fried but just as flavorful, with melty cheese and tender roasted peppers.
I can also give a full step-by-step baked chile relleno recipe with exact times and tips for keeping the cheese from oozing too much, so they turn out perfectly every time. Do you want me to do that?
