Description
Easy Baked Chili Rellenos are a no-fry twist on the classic Mexican dish, filled with cheese, baked in fluffy egg batter, and topped with savory tomato sauce. This easy dinner idea is perfect for weeknights, freezer-friendly, and customizable with your favorite fillings. A flavorful comfort food with minimal cleanup!
Ingredients
4 canned whole green chiles
6 ounces Monterey Jack cheese
4 large eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
1. Drain the canned whole green chiles and remove any seeds. Pat them dry with a paper towel.
2. Slice Monterey Jack cheese into strips and stuff each chile with cheese gently.
3. Separate eggs. Whip egg whites until stiff peaks form. Gently fold in yolks, flour, baking powder, and salt.
4. Mix tomato sauce with cumin, garlic powder, and onion powder. Spread a thin layer in a greased baking dish.
5. Arrange stuffed chiles over the sauce in the baking dish.
6. Spoon the egg batter over the chiles to cover them completely.
7. Bake at 375°F for 25 to 30 minutes or until puffed and golden.
8. Serve warm with your favorite sides or refrigerate for later.
Notes
Let the peppers dry completely before battering to help the batter stick well.
Use freshly shredded cheese for best melt and flavor.
You can substitute poblano peppers if you prefer to roast fresh ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 210mg