I stuffed roasted poblanos with melty cheese and optional seasoned ground beef, coated them in a light batter and baked them into a lighter Baked Chili Relleno that keeps the traditional elements without deep frying.

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I love taking a messy classic and lightening it up, thats the idea behind my Baked Chili Rellano. Roasted poblano peppers get stuffed with gooey Monterey Jack cheese, and sometimes I add a bit of ground beef when I want something heartier.

It tips its hat to a Traditional Chili Relleno but skips the heavy frying, so you still get crisp edges and a melty center without the grease. This version feels like a smart swap, not a compromise, and yeah people always ask if its the same as the old version.

I say try it, you might prefer it.

Ingredients

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Poblano peppers: mild smoky heat, vitamin C and fiber, adds nice charred texture.
Oaxaca or Monterey Jack cheese: melty, protein and fat, gives creamy, mild cheesy richness.
Ground beef optional: adds savory protein, iron and umami, makes dish more filling.
Eggs: bind and add richness, great protein source, yolks give silky mouthfeel.
All purpose flour: gives body to the batter, adds carbs and structure when baked.
Panko breadcrumbs: light crunch, lower oil uptake, helps create crisp outside.
Cilantro optional: bright herbal freshness, vitamin K, cuts through rich flavors.
Lime optional: acidic zing, boosts flavor and balances fat, gives a fresh pop.

Ingredient Quantities

6 large poblano peppers

8 ounces Oaxaca or Monterey Jack cheese, shredded or cut into strips

1/2 pound lean ground beef, optional

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder or ancho chile powder

1/2 cup tomato sauce or enchilada sauce

3 large eggs, separated

1/2 cup whole milk

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 cup cornstarch

1 cup panko breadcrumbs

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil or vegetable oil

Cooking spray or extra oil for greasing

1/4 cup fresh cilantro, chopped, optional

2 limes, optional

How to Make this

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1. Preheat oven to 425F and line a baking sheet with parchment or foil, spray with cooking spray or brush with oil.

2. Roast the poblanos over a gas flame or under the broiler until blackened on all sides, then place in a bowl and cover with plastic wrap or a towel to steam 10 minutes; peel, slit down one side, remove seeds and membranes but keep the stem, set aside.

3. If using meat: heat 2 tablespoons oil in a skillet over medium heat, saute the chopped onion until soft, add garlic and cook 30 seconds, add ground beef, cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and brown until no pink; stir in 1/2 cup tomato or enchilada sauce, simmer until thick, taste and adjust seasoning, let cool.

4. Stuff each pepper with shredded Oaxaca or Monterey Jack cheese and a spoonful of the meat mixture if using; dont overfill or they will burst while baking.

5. In a medium bowl whisk the 3 egg yolks with 1/2 cup whole milk until smooth. In another bowl beat the 3 egg whites with a pinch of salt to soft/stiff peaks; gently fold the yolk mixture into the whites to make a light batter.

6. In a shallow plate mix 3/4 cup all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; place 1 cup panko breadcrumbs in another shallow plate.

7. Lightly dredge each stuffed pepper in the flour mixture, shake off excess, dip into the egg batter to coat, then press into panko so they are evenly covered; use your hands, it works better than tongs.

8. Place the coated peppers on the prepared sheet, spray or brush generously with oil (this is the trick to get them crisp in the oven), and bake 18 to 25 minutes until golden and crisp, turning once halfway through.

9. Let rest 5 minutes, garnish with chopped cilantro and a squeeze of lime if you like, serve warm with extra sauce or salsa on the side.

Equipment Needed

1. Oven set to 425F and a rimmed baking sheet lined with parchment or foil plus cooking spray or a pastry brush
2. 10 inch skillet for sauteing the onion and browning the meat
3. Two medium mixing bowls, one for steaming the roasted peppers and one for the egg yolk mixture
4. Electric hand mixer or a good balloon whisk to beat the egg whites to peaks
5. Two shallow plates or pie dishes for the flour mixture and the panko
6. Chef’s knife and a cutting board for chopping onion and trimming peppers
7. Measuring cups and spoons for the flour cornstarch and seasonings
8. Tongs and a small spatula or turner to flip the peppers halfway through baking
9. Spoon or small scoop for stuffing the peppers, and kitchen towels or plastic wrap to steam the roasted poblanos

FAQ

Q: Can I make these vegetarian? A: Yes, totally. Just skip the ground beef and use cooked black beans, lentils, or finely chopped mushrooms with the same spices. Make sure the filling is fairly dry so the peppers dont get soggy.

Q: How do I roast and peel the poblanos without burning myself? A: Broil them on high about 8 to 12 minutes turning often until charred, or char over a gas flame, then seal in a bowl or plastic bag for 10 minutes to steam. The skin will slip off easily, then peel, halve and remove seeds with a spoon.

Q: Why do I separate the eggs and whip the whites? A: Whipping the whites gives a lighter, airier coating that puffs up and crisps in the oven. If you dont want that step you can use whole eggs for a denser, still tasty coating but expect less lift.

Q: Can I fry these instead of baking? A: Yes. For a traditional fry, shallow or deep fry until golden, about 2 to 3 minutes per side for shallow, shorter if deep frying. Adjust oil temp to 350 to 375 F and drain on paper towels. Baked version is lighter and less oily though.

Q: How do I avoid soggy rellenos? A: Dry the roasted peppers well, keep the filling firm and not watery, chill the stuffed peppers before breading, and spray them with oil or brush lightly so the crust crisps in the oven. Bake on a hot sheet or use convection if you have it.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble and freeze unbaked on a tray then transfer to a bag, bake from frozen adding a few extra minutes. Baked rellenos also freeze OK, reheat in a hot oven to keep crust crisp. For best texture eat within 1 to 2 months.

Baked Chili Rellanos Recipe Substitutions and Variations

Cheese (8 ounces Oaxaca or Monterey Jack): Swap for an equal amount of low moisture mozzarella or Chihuahua cheese. They melt similarly, mozzarella is milder, pepper jack adds a spicy kick if you want heat.
Ground beef (1/2 pound, optional): Use 1/2 lb ground turkey or chicken, cook the same way. For a vegetarian swap use about 1 cup cooked mashed black beans and bump the cumin and chili powder a bit, texture will be different but still good.
Panko breadcrumbs (1 cup): Replace with 1 cup crushed tortilla chips or 1 cup regular breadcrumbs. Crushed chips give extra corn-y crunch, regular crumbs make a firmer coating.
Eggs + milk (3 eggs separated, 1/2 cup milk): If you don’t wanna separate eggs, just use 3 whole eggs + 1/2 cup milk whisked together. For an egg-free option try about 3/4 cup aquafaba or a commercial egg replacer, follow package directions.

Pro Tips

– Roast then steam the poblanos in a paper bag or covered bowl so the skin peels off easy, wear gloves if you dont want pepper oils on your hands, and save the stems for looks but scrape out seeds well so they wont surprise you later.

– Let any hot filling cool and firm up before stuffing, and if the filling is wet stir in a tablespoon of breadcrumbs or cheese so it wont make the batter soggy or cause the pepper to burst while cooking.

– After breading, chill the peppers on a wire rack for 10 to 20 minutes so the coating sets, and brush or spray the panko heavily with oil right before baking or air frying for maximum crunch.

– Bake on a raised rack or use the air fryer to get all sides crisp instead of a soggy bottom, let them rest a few minutes so the cheese settles, and re-crisp leftovers in the oven not the microwave.

Baked Chili Rellanos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

494

kcal

Equipment: 1. Oven set to 425F and a rimmed baking sheet lined with parchment or foil plus cooking spray or a pastry brush
2. 10 inch skillet for sauteing the onion and browning the meat
3. Two medium mixing bowls, one for steaming the roasted peppers and one for the egg yolk mixture
4. Electric hand mixer or a good balloon whisk to beat the egg whites to peaks
5. Two shallow plates or pie dishes for the flour mixture and the panko
6. Chef’s knife and a cutting board for chopping onion and trimming peppers
7. Measuring cups and spoons for the flour cornstarch and seasonings
8. Tongs and a small spatula or turner to flip the peppers halfway through baking
9. Spoon or small scoop for stuffing the peppers, and kitchen towels or plastic wrap to steam the roasted poblanos

Ingredients

6 large poblano peppers
8 ounces Oaxaca or Monterey Jack cheese, shredded or cut into strips
1/2 pound lean ground beef, optional
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder or ancho chile powder
1/2 cup tomato sauce or enchilada sauce
3 large eggs, separated
1/2 cup whole milk
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 cup cornstarch
1 cup panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil or vegetable oil
Cooking spray or extra oil for greasing
1/4 cup fresh cilantro, chopped, optional
2 limes, optional

Directions

Preheat oven to 425F and line a baking sheet with parchment or foil, spray with cooking spray or brush with oil.
Roast the poblanos over a gas flame or under the broiler until blackened on all sides, then place in a bowl and cover with plastic wrap or a towel to steam 10 minutes; peel, slit down one side, remove seeds and membranes but keep the stem, set aside.
If using meat: heat 2 tablespoons oil in a skillet over medium heat, saute the chopped onion until soft, add garlic and cook 30 seconds, add ground beef, cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and brown until no pink; stir in 1/2 cup tomato or enchilada sauce, simmer until thick, taste and adjust seasoning, let cool.
Stuff each pepper with shredded Oaxaca or Monterey Jack cheese and a spoonful of the meat mixture if using; dont overfill or they will burst while baking.
In a medium bowl whisk the 3 egg yolks with 1/2 cup whole milk until smooth. In another bowl beat the 3 egg whites with a pinch of salt to soft/stiff peaks; gently fold the yolk mixture into the whites to make a light batter.
In a shallow plate mix 3/4 cup all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; place 1 cup panko breadcrumbs in another shallow plate.
Lightly dredge each stuffed pepper in the flour mixture, shake off excess, dip into the egg batter to coat, then press into panko so they are evenly covered; use your hands, it works better than tongs.
Place the coated peppers on the prepared sheet, spray or brush generously with oil (this is the trick to get them crisp in the oven), and bake 18 to 25 minutes until golden and crisp, turning once halfway through.
Let rest 5 minutes, garnish with chopped cilantro and a squeeze of lime if you like, serve warm with extra sauce or salsa on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.