Name: Baked Chili Rellenos Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 to 4 poblano peppers 1 cup Monterey Jack cheese, shredded 1 cup sharp cheddar cheese, shredded 4 large eggs 1 cup whole milk 2 tablespoons flour or cornstarch; 0.5 teaspoon salt; 0.25 teaspoon black pepper Sour cream, for serving (optional) Chopped cilantro, for serving (optional) Salsa or green onions, for topping (optional)

If you’re craving something rich, cheesy, and full of bold Mexican-inspired flavor, Baked Chili Rellenos Cheese is a knockout dish you’ll want to add to your dinner rotation. This oven-baked twist on the classic chile relleno captures all the goodness of melty cheese stuffed inside roasted poblano peppers, but without the mess of frying. It’s an easy, satisfying option for busy weeknights or special brunches.

What makes this dish stand out is its creamy custard-like filling that puffs up beautifully around the peppers as it bakes. The combination of sharp cheddar and Monterey Jack cheese creates a gooey texture, while the roasted chilis lend just the right amount of smokiness and mild heat. Serve it hot from the oven, and it practically begs for a dollop of sour cream or a spoonful of salsa on top.

Why You’ll Love This Baked Chili Rellenos Cheese

You get all the comfort of the traditional dish with none of the oil splatter. It’s a one-dish wonder that requires minimal prep and cleanup. Perfect for vegetarians or anyone looking to skip the meat without sacrificing flavor, this recipe is flexible, too. You can toss in cooked ground beef or sausage if you want to bulk it up.

Another reason to love this dish? It reheats like a dream. Make it ahead and serve it for breakfast, lunch, or dinner. It’s also naturally gluten-free, and you can adapt the spice level to your liking.

What Kind of Peppers Should I Use?

The classic choice is poblano peppers. They have a mellow heat and roast beautifully, becoming tender and flavorful. If you can’t find poblanos, Anaheim chilis work great as well. For a spicier kick, feel free to use Hatch chiles when in season. Just be sure to roast and peel them before assembling your dish for the best flavor and texture.

Ingredients for the Baked Chili Rellenos Cheese

To make this satisfying cheesy bake, you’ll need a handful of staple ingredients. The heart of the dish is roasted chilis and cheese, but the egg mixture brings it all together like a crustless quiche.

Poblano Peppers: These roasted beauties are the foundation. Their mild heat and smoky flavor are essential.
Monterey Jack Cheese: Melts beautifully and adds a creamy, mellow richness.
Sharp Cheddar Cheese: Adds bold, tangy flavor that balances the dish.
Eggs: The base of the custard filling, giving the dish structure and fluff.
Whole Milk: Keeps the custard light and smooth.
Flour or Cornstarch: Helps thicken the custard and hold everything together.
Salt & Pepper: Essential seasonings to boost the flavor.
Optional Toppings: Sour cream, chopped cilantro, salsa, or green onions for serving.

How To Make the Baked Chili Rellenos Cheese

Step 1: Roast the Peppers

Place your poblano peppers under a broiler or over an open flame until the skins are blackened and blistered. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel off the skins and remove seeds.

Step 2: Assemble the Dish

Preheat your oven to 375°F. Grease a baking dish and lay the roasted peppers in a single layer. You can split them open and flatten them slightly if needed. Layer the Monterey Jack and cheddar cheese evenly over the peppers.

Step 3: Make the Custard Mixture

In a bowl, whisk together the eggs, milk, flour or cornstarch, salt, and pepper. Pour this mixture gently over the cheese and peppers in the dish.

Step 4: Bake Until Golden

Place in the oven and bake for about 30 to 35 minutes, or until the top is puffed and golden and the custard is set in the center. Let it cool slightly before slicing and serving.

How to Serve and Store Baked Chili Rellenos Cheese

This dish is best served warm, straight from the oven, when the cheese is still bubbling and the custard is fluffy. A side of Mexican rice or refried beans rounds it out into a full meal. You can also serve it with a crisp green salad for a lighter pairing.

It feeds about 4 to 6 people, depending on portion size. Leftovers should be cooled completely and stored in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or in a 350°F oven until warmed through.

What to Serve With Baked Chili Rellenos Cheese?

Mexican Rice

A classic side that complements the creamy richness with light, tomato-infused grains.

Refried Beans

Creamy and savory, they pair perfectly with the slight heat of the peppers.

Cornbread

A slightly sweet bread that adds a wonderful textural contrast.

Guacamole

Cool and creamy, this avocado dip brightens up every bite.

Pico de Gallo

Fresh and zesty, it adds a pop of acidity to balance the richness.

Roasted Sweet Potatoes

Their caramelized edges bring out the smoky notes in the dish.

Sautéed Spinach with Garlic

Adds some green freshness and a savory note.

Chips and Salsa

Because who doesn’t love an extra excuse to dip and crunch?

Want More Cheesy Casserole Ideas?

If this Baked Chili Rellenos Cheese is your kind of comfort food, don’t miss these other rich and cheesy favorites:

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And let me know in the comments how yours turned out. Did you go spicy or keep it mellow? Add meat or keep it veggie?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.

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Conclusion

Baked Chili Rellenos Cheese takes everything we love about the original and simplifies it for everyday cooking. With tender roasted peppers, melty cheese, and a fluffy custard base, it’s a foolproof comfort dish that always satisfies. Whether you’re making it for a cozy dinner or a holiday brunch, it’s sure to be a hit with everyone at the table.