Description
These Easy Baked Chili Rellenos are a lightened-up take on a classic Mexican dish, packed with roasted poblano flavor and creamy cheese. It’s a healthy dinner idea without the fryer, making it perfect for quick weeknight meals or meatless dinner ideas. Baked instead of fried, this easy recipe is filled with flavor and is one of my favorite dinner ideas for when I want comfort without the grease.
Ingredients
4 poblano peppers
1 cup shredded Monterey Jack cheese
4 eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
Olive oil or spray, for greasing
Instructions
1. Preheat broiler and place poblano peppers on a foil-lined baking sheet. Broil until blackened on all sides, turning as needed.
2. Transfer peppers to a bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes, then peel and remove seeds through a slit on the side.
3. Preheat oven to 375°F. Stuff each pepper with shredded Monterey Jack and arrange them in a greased baking dish, seam side up.
4. Separate eggs. Beat the egg whites in a clean bowl until stiff peaks form. In another bowl, whisk yolks with flour and salt.
5. Gently fold egg whites into the yolk mixture. Pour evenly over the stuffed peppers.
6. Bake for 25–30 minutes until the egg topping is puffed and golden. Rest for 5 minutes before serving.
Notes
Roast and steam the poblanos well before peeling to avoid tough skin.
Use a light touch when folding egg whites to keep the batter airy.
Don’t skip the resting time after baking—helps everything set.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg
Keywords: easy recipe, healthy dinner, quick weeknight dinner, Mexican recipe, baked chili rellenos