🌶️ Baked Chili Rellenos
Ingredients (Serves 4–6)
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6–8 large roasted poblano peppers
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2 cups shredded Monterey Jack cheese (or Oaxaca cheese)
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1 cup shredded cheddar cheese
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4 large eggs, separated
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¼ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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1 cup enchilada sauce (red or green)
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Cooking spray or 1 tablespoon oil
🔥 Step 1: Prepare the Peppers
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Roast poblano peppers over a flame, under a broiler, or on a grill until skins are blistered.
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Place in a bowl and cover for 10 minutes to steam.
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Peel off skins, carefully make a small slit down one side, and remove seeds.
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Pat dry.
🧀 Step 2: Stuff the Peppers
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Fill each pepper with shredded cheese.
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Close gently and place seam-side down in a greased baking dish.
🥚 Step 3: Make the Egg Batter
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Beat egg whites until stiff peaks form.
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In a separate bowl, beat egg yolks with flour, salt, pepper, and garlic powder.
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Gently fold yolk mixture into egg whites.
🥘 Step 4: Assemble & Bake
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Pour egg mixture evenly over stuffed peppers.
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Spoon enchilada sauce over the top.
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Bake at 375°F (190°C) for 25–30 minutes, until puffed and golden.
🌮 Serve With:
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Mexican rice
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Refried or black beans
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Fresh cilantro
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Sour cream or Mexican crema
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Sliced avocado
💡 Tips
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For extra flavor, add cooked chorizo or shredded chicken inside the peppers.
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Want it spicier? Add pepper jack cheese or diced jalapeños.
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For a lower-carb option, skip the flour (texture will be slightly softer).
If you’d like, I can also share:
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A ground beef stuffed version
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A keto version
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Or an easy casserole-style chile relleno bake 😊