Description
This baked chili rellenos recipe offers crispy peppers filled with melty cheese, brightened by a zesty homemade roasted red pepper salsa, making it a special yet easy family meal for busy weeknights.
Ingredients
- 4–6 large Poblano peppers
- 2 cups (225g) shredded Assorted cheeses (Monterey Jack, sharp cheddar, or Mexican blend)
- 2 large Eggs
- 0.5 cup (60g) All-purpose flour
- 0.25 cup (60ml) Milk
- 1 tablespoon (15ml) Avocado oil or other high-heat oil
- 2 large (300g) Red bell peppers
- 2 medium (300g) Ripe tomatoes
- 0.5 Small onion (50g)
- 2 Garlic cloves, peeled
- 0.25 cup (10g) Fresh cilantro, chopped
- 1 tablespoon (15ml) Lime juice
- 0.25 teaspoon Salt, to taste
- 0.25 teaspoon Black pepper, to taste
- Pinch Cayenne pepper (optional)
Instructions
- Roast Poblanos: Preheat broiler to high. Place whole poblano peppers on a baking sheet. Char under broiler or over open flame, turning until skin is blackened and blistered all over (approximately 5-7 minutes per side).
- Steam and Peel Peppers: Immediately transfer charred peppers to a heat-safe bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Carefully peel, core, deseed, leaving the stem intact. Pat thoroughly dry.
- Make Roasted Red Pepper Salsa: While poblanos cool, place red bell peppers, tomatoes, 0.5 onion, and garlic cloves on a baking sheet. Roast at 400F (200C) for 15-20 minutes, or until vegetables are tender and slightly charred.
- Blend Salsa: Transfer roasted vegetables to a food processor or blender. Add chopped cilantro, lime juice, salt, pepper, and cayenne (if using). Blend until smooth but with a slight chunky texture, adjusting seasoning as needed.
- Stuff Peppers: Carefully stuff each peeled poblano with a generous amount of shredded cheese. (Optional: mix cooked, seasoned ground turkey with cheese before stuffing.)
- Create Coating Station: Set up a dredging station with 0.5 cup flour on one shallow plate and 2 whisked eggs with 0.25 cup milk (egg wash) in another shallow dish.
- Coat Peppers: Gently dredge each stuffed pepper completely in flour, shaking off excess. Then, dip fully into the egg wash, ensuring even coating. Place coated peppers onto a lightly oiled 9×13 inch baking dish or baking sheet.
- Bake Rellenos: Bake at 375F (190C) for 20-25 minutes, or until the coating is golden brown, cheese is bubbly and melted, and peppers are tender. Serve immediately with generous dollops of the fresh roasted red pepper salsa.
Notes
For variations, consider Anaheim peppers for less heat, dairy-free cheese, or gluten-free flour. Use organic or seasonal produce for best flavor. Shortcuts include using jarred roasted peppers or pre-shredded cheese. Avoid common mistakes like overfilling peppers or not patting them dry to ensure a crisp coating and prevent splitting.
- Prep Time: 75 minutes
- Cook Time: 52 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper with salsa
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 100 mg