Oven Baked Chiles Rellenos
Indulge in the rich, smoky flavors of Oven Baked Chiles Rellenos, a lighter take on the classic Mexican favorite! This recipe features roasted poblano peppers stuffed with gooey, melty Mexican cheese and baked to perfection in a fluffy, savory egg coating. Unlike the traditional fried version, this dish is oven-baked, making it a healthier yet equally satisfying option. With just 20 minutes of prep time, it’s easy to whip up for a weeknight dinner or a festive gathering. Garnish these stuffed peppers with fresh cilantro for a burst of color and pair them with rice, beans, or a crisp salad for an irresistible meal. Perfect for fans of roasted poblano recipes, cheesy bakes, and authentic Mexican cuisine!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1.5 cups Shredded Mexican cheese blend
- 3 large Eggs
- 0.5 cup All-purpose flour
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 as needed Cooking spray
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
Roast the poblano peppers directly over a gas flame or under a broiler until the skins are charred and blistered. Turn them occasionally to ensure even roasting.
Place the roasted peppers in a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes to loosen the skins.
Peel the charred skin off the peppers carefully. Make a small slit down one side of each pepper and remove the seeds and membranes while keeping the stem intact.
Stuff each pepper with an equal portion of the shredded Mexican cheese blend. Be careful not to overstuff.
In a medium bowl, whisk together the eggs, flour, milk, salt, and black pepper until smooth.
Lightly brush the bottom of a baking dish with the olive oil and carefully transfer the stuffed peppers into the dish.
Pour the egg mixture evenly over the peppers, ensuring they are well coated. Use a spoon to spread the mixture evenly, if needed.
Bake the stuffed peppers in the oven for 20-25 minutes or until the egg coating is set and golden brown.
Remove the chiles rellenos from the oven and let them cool for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve warm. Pair with rice, beans, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 4959 mg | 216% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.5 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2779 mg | 214% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
