About This Baked Chile Rellenos Recipe

Are you looking to add a bit of excitement and flavor to your cooking repertoire? If so, then look no further than baked Chile Rellenos!

For those unfamiliar with this Mexican classic, Chile Rellenos is a dish that features roasted peppers filled with cheese and other savory ingredients and fried in egg batter before serving. The beauty of this dish lies in its versatility — from mild or spicy flavors to fresh fillings, there’s something for everyone!

An irresistible medley of roasted poblano peppers stuffed with ground chicken and then blended with a creamy cheese mixture, this Mexican dish is bursting with flavor! Serve it up as an appetizer or pair it with your favorite side dishes for a complete meal — either way, this dish is sure to be a crowd-pleaser.

And with this recipe, I’ll show you how to make delicious Chile Rellenos baked in the oven rather than fried for an excellent healthy alternative. Even if it’s your first time cooking them, don’t worry — I’ll walk you through everything with clear directions.

Get ready to take your culinary game up a notch with this scrumptious dish!

What You Need for This Baked Chile Rellenos Recipe

Ingredient Notes

• Poblano Peppers: They are some of the most delicious and versatile vegetables I’ve ever tasted. These formidable veggies share their name with the Mexican state of Puebla, their country of origin, but can be found in many dishes originating from different cultures throughout North America. The green poblanos have a mild kick, while the red poblanos bring you an added layer of smoky spiciness. Best enjoyed stuffed or chopped as a side condiment, these peppers are must-haves for a flavorful dish. For this recipe, I like to use green ones.
• Ground Chicken: Nothing is worse than having a dish with an unappetizing layer of fat, which is why I choose to use lean ground chicken in this recipe. Ground chicken made with 93% lean meat is perfect for making a healthy yet delicious meal.
• Green Bell Pepper: It is a popular vegetable in all types of cuisine. It has a mild, slightly sweet flavor that makes it an easy addition to any dish.
• Onion: Onions are incredibly versatile and can add a lot of flavor to any dish. Just one slice brings out a powerful aroma and flavor that will tantalize your taste buds. And it’s no surprise that different cultures across the globe have adopted them in various recipes, from soup to stir-fries.
• Taco Seasoning: A blend of flavorful spices like chili powder, cumin, paprika, and garlic powder that provide just the right amount of heat, taco seasoning is one of those essentials that should always be in your pantry.
• Queso Fresco: Also known as fresh cheese, it is one of the most popular cheeses in Mexico. It has a mild and slightly salty taste with a crumbly texture that dissolves easily in your mouth. Queso fresco can be used in all sorts of Mexican dishes, such as tacos, burritos, Chile Rellenos, and even salads. It adds a unique flavor profile.
• Monterey Jack: This cheese is known for its mild flavor, firm texture, and creamy color. It also melts easily, making it perfect for dishes like mac and cheese, quesadillas, and Chile Rellenos! Monterey Jack cheese has a unique flavor of nutty and sweet, which pairs perfectly with ingredients like avocados, roasted bell peppers, and fresh basil.
• Toppings: As a finishing touch, I like to add a bit of avocado sauce, salsa roja, and Mexican crema, which adds a slightly sour taste.

Ingredient Substitutions

• Peppers: I have used poblano peppers because they are sturdy and quite large, so it’s easier to stuff them. But if you can’t find them, Anaheim chile peppers, pasilla, or hatch chile peppers are good options, too. However, these options can be a bit spicier.
• Cheese: I like to use a combination of Queso Fresco and Monterey Jack, but any other cheese that melts well is a good option. Cheddar, Mozzarella, and Queso Chihuahua cheese are all delicious substitutes.
• Taco Seasoning: If you can’t find this spice mix in stores, you can also prepare it at home. Just mix chili powder with garlic and onion powder, dried oregano, paprika, ground cumin, salt, and black pepper, and you’ve made your own taco seasoning!

FAQs

Can I make these baked Chile Rellenos with other fillings?

Yes, of course. You can stuff them only with a mix of cheeses, or use other fillings like ground beef, turkey, or fresh chorizo. You can also make them vegetarian by filling them with tofu or roasted veggies.

Can I make this dish ahead of time?

Yes, you can prepare the baked Chile Rellenos ahead of time and refrigerate them until ready to eat. When ready to serve, just reheat them in the microwave until the centers of the filling are warm.

Print Recipe

Baked Chile Rellenos

Author: Ribana Hategan

Cooking Method: Baking, Broiling

Cuisine: Mexican

Courses: Appetizer, Dinner, Lunch

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 15 min Total Time 1 hr 5 mins

Description

These baked Chile Rellenos made with roasted poblano peppers filled with chicken and cheese are an easy and healthy way to enjoy Mexican stuffed peppers without all the fuss of frying!

Yield: 6 servings

Ingredients

Servings

• 6 poblano peppers
• 450 g / 15.9 oz. / 1 pound ground chicken
• 1 tablespoon extra virgin olive oil
• ½ green bell pepper, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons taco seasoning
• 140 g / 4.9 oz. / 1 cup queso fresco, crumbled
• 60 g / 2.1 oz. / ½ cup Monterey Jack cheese, shredded
• a pinch of salt
• a pinch of black pepper

Toppings (Optional):

• Creamy Avocado Sauce
• Mexican Crema
• Salsa Roja

How To Make Baked Chile Rellenos Step By Step

1. To roast the peppers, start by aligning them on a large baking sheet lined with foil and broil them in the oven for about 5 minutes per side or until their skin is charred.

   

2. Remove the chiles from the oven, transfer them to a bowl, cover and seal them with plastic wrap, and allow them to rest for 15 minutes.

   

3. Carefully peel the skin off the peppers.

   

4. To open the peppers, slice down lengthwise, starting from the stem down to the end of the pepper, and carefully remove the seeds and the veins.

   

5. Place the peppers with the cut side facing up in a lightly oiled baking tray, and set aside.

   

6. Heat the extra virgin olive oil in a large skillet over medium heat, add the bell pepper and onion, and cook for about 5 minutes or until the onions are translucent and the pepper is soft.

   

7. Add the ground chicken, taco seasoning, salt, and pepper, and cook for about 10 to 15 minutes or until the meat is fully cooked.

   

8. In a bowl, combine the Queso Fresco with Monterey Jack, and set aside.

   

9. Preheat the oven to 220℃ / 425℉.

10. Fill each pepper with the meat and add a handful of the cheese mixture on top.

    

11. Bake the peppers in the preheated oven for about 8 to 10 minutes or until the cheese is melted through.

    

12. Serve the baked Chile Rellenos on a bed of salsa roja topped with a drizzle of Mexican crema or avocado sauce. Enjoy!

    

Note

• Poblano peppers are typically not too spicy, but occasionally you can find a spicier one. So, make sure you remove the seeds and the veins. I suggest using a spoon or wearing gloves if you’re using your hands.