Dive into the comforting flavors of Baked Chili Rellenos, a Tex-Mex classic that brings smoky roasted poblanos, creamy cheese, and zesty enchilada sauce together in a simple, baked dish. Ready in about 1 hour, this baked chili rellenos recipe is perfect for family dinners, gatherings, or a cozy night in, offering all the bold flavors of traditional rellenos without the frying.
Why You’ll Love Baked Chili Rellenos
- Bold and Comforting: Smoky poblanos and melty cheese create a warm, nostalgic bite.
- Healthier Twist: Baked instead of fried for lighter indulgence.
- Customizable: Add your favorite fillings to make it your own.
- Easy to Prepare: Simple steps for a restaurant-quality dish at home.
- Perfect for Sharing: Ideal for potlucks or family-style meals.
Ingredients for Baked Chili Rellenos
Here’s what you need for this baked chili rellenos recipe (serves 4–6):
- 6 large poblano peppers, firm and glossy
- 2 cups (200g) shredded cheese (cheddar and Monterey Jack blend)
- 1 cup (185g) cooked quinoa or rice
- 1 tsp (3g) ground cumin
- ½ tsp (2g) garlic powder
- ½ tsp (3g) kosher salt
- ¼ tsp black pepper
- 1 cup (240ml) red enchilada sauce (store-bought or homemade)
Equipment
- Baking sheet
- Baking dish (9×13-inch or similar)
- Large mixing bowl
- Aluminum foil
- Tongs for handling peppers
- Measuring cups and spoons
Ingredient Tips
- Choose firm poblanos for easy stuffing and roasting.
- A cheddar-Monterey Jack blend melts smoothly; Mexican blend works too.
- Quinoa adds heartiness; rice or black beans are great alternatives.
- Use medium-heat enchilada sauce for balanced flavor.
- Freshly cooked or leftover grains work well for the filling.
Directions for Baked Chili Rellenos
Let’s create this baked chili rellenos recipe—simple, flavorful, and comforting!
Roast the Peppers
- I preheat the oven to 400°F (200°C) and place 6 poblano peppers on a baking sheet.
- I roast them for 20–25 minutes, turning occasionally with tongs, until the skins are blistered and charred.
- I transfer the peppers to a bowl, cover with plastic wrap or a towel, and let them steam for 10–15 minutes.
- Once cooled, I gently peel off the charred skins, taking care not to tear the peppers, and set them aside.
Prepare the Filling
- In a large mixing bowl, I combine 2 cups shredded cheese, 1 cup cooked quinoa or rice, 1 tsp cumin, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper.
- I mix until evenly blended, creating a creamy, cohesive filling. For extra flavor, I sometimes add 2 tbsp chopped cilantro.
Stuff the Peppers
- I carefully make a slit down one side of each peeled poblano, creating an opening.
- Using a spoon, I stuff each pepper with the cheese mixture, filling generously but not overstuffing to avoid spilling. The vibrant green peppers look irresistible at this stage!
Bake the Rellenos
- I spread ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- I place the stuffed peppers upright in the dish, pour the remaining ½ cup enchilada sauce over them, and cover with foil.
- I bake at 400°F (200°C) for 25 minutes to let the filling melt.
- I remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and slightly golden.
Serve
- I let the rellenos cool for 5 minutes, then serve hot, either plated individually or family-style in the baking dish, with extra garnishes like cilantro or sour cream.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: ~1 hour
- Servings: 4–6
- Calories: ~250 kcal per serving (based on 6 servings)
- Macros per Serving: 20g carbs, 12g protein, 15g fat, 3g fiber
Variations
Try these twists on this recipe:
- Vegan Option: Use plant-based cheese and swap quinoa for beans, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Kick: Use Anaheim or jalapeño peppers for extra heat.
- Veggie Boost: Add ½ cup diced bell peppers or corn to the filling.
- Meaty Twist: Mix in ½ cup cooked chorizo for a smoky, savory bite.
- Salsa Topping: Serve with LaylaCooks’ The Best Peach Sorbet salsa for zest.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a Tex-Mex-inspired meal.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes until warmed through. To freeze, I wrap cooled rellenos tightly in foil and store in a freezer-safe container for up to 2 months, thawing overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve in the baking dish for a vibrant, family-style look.
- Garnish: Top with fresh cilantro, sliced avocado, or a dollop of sour cream.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 1–2 stuffed peppers per person.
- Occasions: Great for weeknight dinners, potlucks, or festive gatherings.
FAQs
Can I make this ahead of time?
Yes, assemble the peppers and filling, refrigerate for up to 1 day, and bake when ready; add 5–10 minutes if baking from cold.
What peppers can I use instead of poblanos?
Anaheim or jalapeño peppers work; adjust for desired heat level.
Can I make this vegan?
Use vegan cheese and swap quinoa for beans; ensure enchilada sauce is vegan-friendly.
Why are my peppers tearing?
Handle gently after roasting and ensure they’re fully cooled before peeling.
Can I freeze baked chili rellenos?
Yes, freeze cooled rellenos in an airtight container for up to 2 months; reheat in the oven.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Baked Chili Rellenos is a comforting, flavorful dish that brings Tex-Mex tradition to your table. This baked chili rellenos recipe combines smoky peppers, creamy cheese, and zesty sauce for an easy, unforgettable meal. Try this recipe and savor the warmth of every bite!
Baked Chili Rellenos
Ingredients
- 6 large poblano peppers firm and glossy
- 2 cups 200g shredded cheese (cheddar and Monterey Jack blend)
- 1 cup 185g cooked quinoa or rice
- 1 tsp 3g ground cumin
- ½ tsp 2g garlic powder
- ½ tsp 3g kosher salt
- ¼ tsp black pepper
- 1 cup 240ml red enchilada sauce (store-bought or homemade)
Instructions
Roast the Peppers
- I preheat the oven to 400°F (200°C) and place 6 poblano peppers on a baking sheet. I roast them for 20–25 minutes, turning occasionally with tongs, until the skins are blistered and charred. I transfer the peppers to a bowl, cover with plastic wrap or a towel, and let them steam for 10–15 minutes. Once cooled, I gently peel off the charred skins, taking care not to tear the peppers, and set them aside.
Prepare the Filling
- In a large mixing bowl, I combine 2 cups shredded cheese, 1 cup cooked quinoa or rice, 1 tsp cumin, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. I mix until evenly blended, creating a creamy, cohesive filling. For extra flavor, I sometimes add 2 tbsp chopped cilantro.
Stuff the Peppers
- I carefully make a slit down one side of each peeled poblano, creating an opening. Using a spoon, I stuff each pepper with the cheese mixture, filling generously but not overstuffing to avoid spilling. The vibrant green peppers look irresistible at this stage!
Bake the Rellenos
- I spread ½ cup enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking and add flavor. I place the stuffed peppers upright in the dish, pour the remaining ½ cup enchilada sauce over them, and cover with foil. I bake at 400°F (200°C) for 25 minutes to let the filling melt. I remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and slightly golden.
Serve
- I let the rellenos cool for 5 minutes, then serve hot, either plated individually or family-style in the baking dish, with extra garnishes like cilantro or sour cream.
Notes
- For extra flavor, you can add cooked ground beef or sausage to the cheese filling.
- Feel free to adjust the amount of cheese according to your taste.
- These can be served with a side of salsa or guacamole for dipping.
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