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Easy Baked Mexican Chiles Rellenos Recipe

Baked Mexican Chiles Rellenos

There's something incredibly comforting about a warm dish that brings back memories of family gatherings and cozy dinners. Baked Mexican Chiles Rellenos is one of those recipes that’ll make your heart sing and your taste buds dance! It's a delightful combination of roasted peppers stuffed with cheesy goodness, and the best part? It's super easy to whip up!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Mexican Chiles Rellenos
  • 6 large poblano peppers These are the stars of the show, bringing a mild heat and smoky flavor.
  • 1 cup shredded cheese Cheddar, Monterey Jack, or a blend works beautifully.
  • 1 cup cooked and seasoned ground beef or turkey Optional, for a hearty touch.
  • 1 cup cooked rice Optional, for added filling.
  • 1 can (15 oz) diced tomatoes Adds moisture and flavor to the stuffing.
  • 1 teaspoon cumin A warm spice that enhances the overall flavor.
  • 1 teaspoon garlic powder For that lovely aromatic punch.
  • 1 teaspoon onion powder Complements the garlic perfectly.
  • 1/2 cup fresh cilantro, chopped Adds a fresh, herby note to the dish.
  • 2 large eggs Helps bind everything together.
  • 1/2 cup milk Adds creaminess to the egg mixture.
  • 1/2 teaspoon baking powder Helps the egg mixture puff up nicely.
  • olive oil or cooking spray For greasing the baking dish.

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Roast the poblano peppers over an open flame or in the oven until the skins are blistered and charred. Place them in a plastic bag for about 10 minutes to steam.
  3. Step 3: Carefully peel off the skins, then make a slit in each pepper and remove the seeds.
  4. Step 4: In a mixing bowl, combine the shredded cheese, cooked ground beef or turkey (if using), cooked rice (if using), diced tomatoes, cumin, garlic powder, onion powder, salt, pepper, and chopped cilantro. Mix everything well.
  5. Step 5: Stuff each pepper generously with the cheese mixture.
  6. Step 6: In a separate bowl, whisk together the eggs, milk, and baking powder until well combined.
  7. Step 7: Lightly grease a baking dish with olive oil or cooking spray. Arrange the stuffed peppers in the dish and pour the egg mixture over the top.
  8. Step 8: Bake in the preheated oven for 25-30 minutes, or until the egg is set and the tops are golden brown.
  9. Step 9: Once baked, remove from the oven and let cool slightly before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave.