Simple No Fry Chiles Rellenos
Delight in the vibrant flavors of Mexico with this Simple No-Fry Chiles Rellenos recipe, a healthier twist on a beloved classic. Featuring roasted poblano peppers stuffed with gooey Monterey Jack cheese, this dish skips the frying pan in favor of a light egg batter baked to golden perfection. A fragrant tomato sauce infused with cumin, garlic, and onions adds depth, while fresh cilantro provides a bright finishing touch. Perfect for busy weeknights or as a comforting dinner, this recipe delivers all the bold, smoky flavors you love without the extra oil. Ready in under an hour, this satisfying oven-baked chiles rellenos makes a crowd-pleasing meal for the whole family.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1.5 cups Shredded Monterey Jack cheese
- 1 cup Tomato sauce
- 0.5 cup Diced onion
- 2 cloves Garlic cloves, minced
- 1 tablespoon Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 whole Eggs
- 2 tablespoons All-purpose flour
- 2 tablespoons Milk
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet lined with foil. Broil them on high for 5-7 minutes per side, or until the skin is blistered and charred.
Remove the peppers from the oven, place them in a sealed plastic bag or a bowl covered with plastic wrap, and let them steam for 10 minutes to loosen the skins.
While the peppers are steaming, heat the vegetable oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 3-5 minutes until softened and fragrant.
Stir in the tomato sauce, ground cumin, salt, and black pepper. Let the sauce simmer for 5-7 minutes, then set it aside.
Carefully peel the charred skin off the peppers. Make a small slit in each pepper and remove the seeds and membranes, being careful not to tear the peppers.
Stuff each pepper with shredded Monterey Jack cheese, and place them seam-side down in a greased baking dish.
In a medium mixing bowl, whisk together the eggs, flour, milk, and a pinch of salt to create a light batter.
Pour the prepared tomato sauce over the stuffed peppers, then drizzle the egg batter evenly on top.
Bake the dish in the preheated oven for 20-25 minutes, or until the batter is set and lightly golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.
Serve warm, and enjoy your delicious no-fry chiles rellenos!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 27.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1465 mg | 113% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1730 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.
