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!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stuff each pepper with an equal portion of the shredded Mexican cheese blend. Be careful not to overstuff.

Step 6

In a medium bowl, whisk together the eggs, flour, milk, salt, and black pepper until smooth.

Step 7

Lightly brush the bottom of a baking dish with the olive oil and carefully transfer the stuffed peppers into the dish.

Step 8

Pour the egg mixture evenly over the peppers, ensuring they are well coated. Use a spoon to spread the mixture evenly, if needed.

Step 9

Bake the stuffed peppers in the oven for 20-25 minutes or until the egg coating is set and golden brown.

Step 10

Remove the chiles rellenos from the oven and let them cool for 5 minutes before serving.

Step 11

Garnish with chopped cilantro, if desired, and serve warm. Pair with rice, beans, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	1052.6 grams (1052.6g)

Amount per serving	% Daily Value*
Calories	2112

Total Fat 147.40g	189%
Saturated Fat 72.20g	361%
Polyunsaturated Fat 1.40g
Cholesterol 948mg	316%
Sodium 4959mg	216%
Total Carbohydrate 88.20g	32%
Dietary Fiber 9.60g	34%
Total Sugars 20.50g
Protein 121.00g	242%

Vitamin D 227IU	1134%
Calcium 2779mg	214%
Iron 10mg	58%
Potassium 1727mg	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.

Source of Calories

Fat: 61.3%

Protein: 22.4%

Carbs: 16.3%