Irresistibly Easy Baked Chili Rellenos That Satisfy Every Craving

Name: Irresistibly Easy Baked Chili Rellenos That Satisfy Every Craving
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 4 pieces Poblano Peppers (Choose firm, heavy peppers); 1 cup Shredded Monterey Jack Chorizo (Freshly shredded); 4 large Large Eggs (Use room-temperature); 1 cup All-Purpose Flour (Opt for unbleached); 1 cup Whole Milk (Avoid skim for better results); 1 teaspoon Baking Powder (Use fresh powder); 1 teaspoon Salt (Essential for flavor balance); 1/2 teaspoon Black Pepper (Freshly ground); 1 cup Shredded Cheddar Cheese (Mix of mild and sharp); as needed Non-stick Spray or Butter (Grease the baking dish)

Published: February 12, 2026

by Clare

Why You’ll Love Baked Chiles Rellenos

Flavor Explosion: The combination of smoky roasted poblano peppers and spiced chorizo creates a bold and savory taste.

Healthier Twist: This baked version offers all the comfort without the added grease of frying, making it a guilt-free indulgence.

Quick & Easy: In just a few simple steps, you’ll have a stunning dish on the table, perfect for busy weeknights or surprising guests.

Crowd-Pleaser: Ideal for family dinners or gatherings, this recipe is sure to impress and keep everyone coming back for seconds!

Versatile Options: Customize with your favorite add-ins like black beans or corn for an extra layer of flavor, and consider pairing it with a fresh side salad.

Baked Chiles Rellenos Ingredients

• Dive into the vibrant flavors of Baked Chiles Rellenos with this carefully selected ingredient list!

For the Filling

Poblano Peppers – Choose firm, heavy peppers for a perfect roast and mild heat.
Shredded Monterey Jack Chorizo – Freshly shredded offers gooeyness and rich flavor without being overpowering.

For the Batter

Large Eggs – Use room-temperature eggs for better mixing, adding structure and puffiness.
All-Purpose Flour – Opt for unbleached flour to thicken the mixture and enhance the taste.
Whole Milk – Adds creaminess, ensuring the batter is set; avoid skim for better results.
Baking Powder – Fresh powder guarantees a nicely puffed and golden top.
Salt – Essential for balancing the flavors and preventing a flat taste.
Black Pepper – Freshly ground adds a delightful savory note to the dish.

For Topping

Shredded Cheddar Cheese – Melts beautifully on top; a mix of mild and sharp cheeses enhances the overall flavor.
Non-stick Spray or Butter – Grease the baking dish generously to prevent sticking; this is key for easy serving.

How to Make Baked Chiles Rellenos

Preheat Oven: Start by preheating your oven to 375°F (190°C). This is essential for achieving that goldenness and puffiness in your baked chiles rellenos.
Roast Peppers: Place the poblanos directly over an open flame or under a broiler. Roast until the skins are charred and blistered, about 10-15 minutes. Steaming them afterward in a covered bowl will help loosen the skins for easy peeling.
Peel and Prepare Peppers: Let the roasted peppers cool for a few minutes. Peel off the charred skin, slice them open to remove the seeds, and fill each pepper with the shredded Monterey Jack chorizo, making sure to pack it in well.
Make the Batter: In a mixing bowl, whisk together the large eggs, all-purpose flour, whole milk, baking powder, salt, and black pepper until smooth. The batter should be fluffy and thick, perfect for enveloping your stuffed peppers.
Assemble Dish: Place the filled poblano peppers upright in a greased baking dish. Gently pour the batter over the top of the peppers, ensuring they are fully covered, and sprinkle the cheddar cheese on top.
Bake: Bake in the preheated oven for 30-35 minutes, or until the batter rises beautifully and turns golden brown. Let the dish rest for 5-10 minutes before serving, allowing the filling to set nicely.

Optional: Garnish with fresh cilantro, a squeeze of lime, or sliced avocado for an extra burst of flavor.

Exact quantities are listed in the recipe card below.

Delicious Baked Chiles Rellenos Variations

Feel free to have fun with these variations and tailor the recipe to your taste buds!

Heat Boost: Add cayenne pepper or chili flakes to the batter for an extra punch. Spice lovers will appreciate the kick it brings!
Cheese Swap: Substitute Monterey Jack with a sharper cheese like Pepper Jack or Gouda for a more pronounced flavor. This easy change elevates the dish beautifully.
Veggie Delight: Mix in black beans or sweet corn into your chorizo filling for added texture and flavor. These ingredients not only enhance taste but also contribute to a vibrant color contrast.
Herb Infusion: Add fresh herbs like cilantro or parsley to the batter for a fragrant twist. A sprinkle before baking brings out a fresh aroma that’ll tantalize your senses.
Creamy Filling: Blend in some cream cheese alongside the chorizo for a richer filling. This creates an irresistibly creamy center that will surprise your family!
Nut-Free Variant: Replace flour with almond flour or gluten-free flour for a gluten-free option without compromising texture. Still rich and satisfying, everyone will enjoy it!
Savory Extras: Toss in diced roasted red peppers or sautéed onions in the filling for an extra layer of flavor. These savory additions make every bite more delightful.
Sweet & Spicy Duo: Pair the dish with a side of mango salsa for a sweet and spicy contrast. This dynamic duo will take your dinner to the next level!

Storage Tips for Baked Chiles Rellenos

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This keeps the flavors intact while maintaining a delightful texture.

Freezer: For longer storage, wrap portions tightly in foil or plastic wrap and freeze for up to 2 months. This way, you can enjoy Baked Chiles Rellenos anytime you crave comfort food!

Reheating: For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes. This helps to revive the puffiness and melty cheese without drying out the dish.

What to Serve with Baked Chiles Rellenos?

Transform your family dinner into a festive occasion full of vibrant flavors and delightful textures.

Fresh Cilantro Garnish: A sprinkle of fresh cilantro brightens the dish, adding a burst of herbal freshness that balances the richness of the cheese and chorizo.
Sour Cream Drizzle: A creamy dollop of sour cream adds a cooling contrast to the smoky peppers, enhancing each bite with smoothness.
Warm Tortillas: Soft, warm tortillas serve as the perfect accompaniment for scooping up the filling, adding a comforting, chewy element to your meal.
Zesty Corn Salad: This refreshing salad made with corn, tomatoes, and lime brings a sweet crunch that complements the savory chiles, providing a delightful contrast.
Mexican Rice: Fluffy, seasoned Mexican rice rounds out the meal, absorbing the flavors and keeping it satisfyingly hearty.
Spicy Pickled Vegetables: The tangy crunch of pickled vegetables introduces a wonderful zing, awakening the palate between bites of rich cheese and chorizo.

Pair your Baked Chiles Rellenos with these delightful sides, and watch as they transform an ordinary dinner into a celebration of taste!

Expert Tips for Baked Chiles Rellenos

Choose Quality Peppers: Use firm, heavy poblano peppers for the best texture and flavor; avoid any that are wrinkled or soft.
Shred Your Own Cheese: Always opt for freshly shredded cheese; pre-shredded varieties contain anti-caking agents that can affect melting.
Don’t Rush the Roasting: Ensure the peppers are thoroughly charred for optimal flavor; partial roasting can lead to bitterness.
Allow Resting Time: After baking, let the chiles rellenos rest for a few minutes; this helps the filling to settle and makes slicing easier.
Watch the Baking Time: Keep an eye on the peppers during baking; if they start to over-brown, cover them loosely with aluminum foil to prevent burning.

Enjoy this comforting and easy baked chiles rellenos, and remember to adjust seasoning according to your taste!

Baked Chiles Rellenos Recipe FAQs

What type of poblano peppers should I choose for the best flavor?
Absolutely! Look for firm, heavy poblano peppers without any wrinkles or dark spots. Fresh and sturdy peppers hold up well during roasting and will provide that signature smoky flavor.

How should I store leftover Baked Chiles Rellenos?
Store any leftovers in an airtight container in the fridge for up to 3 days. This keeps them tasty and maintains their texture. Simply reheat in the oven for the best results!

Can I freeze Baked Chiles Rellenos, and how do I do it?
Very! For freezing, wrap portions tightly in foil or plastic wrap to avoid freezer burn, and they can be kept for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 15-20 minutes.

What if my peppers tear when I try to fill them?
Don’t worry! If your poblanos tear, simply use a bit of the batter to help hold the filling in place. Alternatively, you can create smaller filling balls and place them on the baking dish alongside the peppers instead of stuffing them fully.

Are there any dietary considerations for Baked Chiles Rellenos?
Definitely! If you’re serving to guests with dietary restrictions, you can easily swap chorizo for a vegetarian option or leave it out entirely. Additionally, ensure to check for any cheese allergies by using dairy-free cheese alternatives.

How can I tell when the Baked Chiles Rellenos are done?
Keep an eye on the oven! They should be puffed and golden, which typically takes about 30-35 minutes. If they start to brown too quickly, cover them loosely with aluminum foil to prevent burning. Let them rest for 5-10 minutes before slicing for cleaner servings.