I perfected a Baked Chile Relleno that skips the fryer thanks to a clever oven method and a hidden cheesy center.

Jump to Recipe

I’m telling you this isn’t your abuela’s Chiles Rellenos. I started out chasing the perfect Chile Rellenos Recipe because I wanted that melty cheese pull without deep frying.

Using poblano peppers and Oaxaca cheese changed everything; somehow the oven makes them crisp and clean, and you get all the smoky char without frying. I call it my Baked Chile Relleno when I serve it on busy weeknights, and people always ask what I did different.

It’s simple, a little messy, kinda showy, and totally worth the fuss.

Ingredients

Print Recipe (No Advertisments)

Poblano peppers: mild heat, high vitamin C and fiber, earthy and slightly sweet
Oaxaca or Monterey Jack cheese: melty, creamy, adds protein and calcium, mild flavor
Egg whites whipped give airy batter, yolks add richness and protein
All purpose flour gives structure and crispness but it’s mostly carbs
Panko makes extra crunchy coating, light texture, small amount of carbs
Vegetable oil used to brush gives golden color, adds fats and calories
Salsa roja adds acidity and tomato brightness, cilantro gives fresh herb notes
Kosher salt seasons throughout, enhances flavors, doesn’t add nutrition
Cream of tartar stabilizes egg whites so batter stays fluffy, tiny acidic kick

Ingredient Quantities

6 large poblano peppers

8 ounces Oaxaca or Monterey Jack cheese shredded or sliced

4 large eggs separated

1/4 teaspoon cream of tartar

1/2 cup all purpose flour plus extra for dusting

1 cup panko breadcrumbs

1 teaspoon kosher salt divided

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil for brushing

1 cup salsa roja or tomato sauce for serving

Fresh cilantro leaves for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Roast the 6 poblano peppers over a gas flame or under a hot broiler until the skins are blackened and blistered all over, turning often, about 8 to 10 minutes total; put them in a bowl and cover with a towel or plastic wrap to steam for 10 minutes so the skins peel off easy.

2. Peel the skins off (dont worry if a little stays), make a lengthwise slit in each pepper and carefully remove seeds and ribs with a small spoon, then pat peppers dry with paper towels.

3. Preheat oven to 425 degrees F and line a baking sheet with parchment or foil; brush the sheet lightly with about half of the 2 tablespoons vegetable oil.

4. Stuff each pepper with the 8 ounces of Oaxaca or Monterey Jack cheese, dont overfill or they’ll burst; tuck the slit closed and if needed use a toothpick to keep them shut.

5. In one shallow bowl mix 1/2 cup all purpose flour with 1/2 teaspoon of the kosher salt and the 1/4 teaspoon black pepper. In a second bowl beat the 4 egg yolks lightly with the remaining 1/2 teaspoon kosher salt. In a third, whip the 4 egg whites with 1/4 teaspoon cream of tartar until stiff, glossy peaks form.

6. Lightly dust each stuffed pepper with extra flour (this helps the coating stick), then dredge in the seasoned flour, shaking off excess.

7. Dip the floured pepper into the beaten yolks, then spoon or gently press the whipped egg whites all over each pepper so they get a fluffy white coat that clings.

8. Roll each egg-coated pepper in 1 cup panko breadcrumbs, pressing so the crumbs stick; place peppers on the prepared sheet, brush the tops lightly with the rest of the vegetable oil.

9. Bake for 20 to 25 minutes, rotating the pan once and brushing again if needed, until the panko is golden brown and the cheese inside is melted; let rest 3 to 5 minutes before serving so the cheese settles.

10. Serve warm with 1 cup salsa roja or tomato sauce and fresh cilantro leaves if you want; quick tips: if a skin is stubborn peel with a paper towel, use toothpicks to secure any openings, and if the whites deflate a bit just press them back gently and re-coat with crumbs before baking.

Equipment Needed

1. Gas stovetop or oven with broiler (to char the poblanos)
2. Metal tongs (for turning peppers)
3. Three shallow bowls or mixing bowls (flour, yolks, whipped whites)
4. Electric mixer or balloon whisk (to get stiff egg white peaks)
5. Baking sheet lined with parchment or foil
6. Pastry brush (for the oil)
7. Measuring cups and spoons
8. Toothpicks and a small spoon (for seeding and securing)
9. Paper towels, kitchen towel or plastic wrap, plus oven mitts for handling hot pans

FAQ

Q: How do I roast and peel the poblanos so the skin comes off easy?
A: Roast over a gas flame or under the broiler till charred all over, then put them in a bowl covered with plastic wrap or in a paper bag for 10 to 15 min to steam. rub off the blackened skin with your fingers or a paper towel, dont rinse or youll wash away flavor, then cut a slit and remove seeds.

Q: Can I bake them instead of frying to make them lighter?
A: Yes. Brush lightly with oil, dust with flour, dip in the egg whites/eggs and coat with panko, place on a greased sheet and bake at 425 F for 12 to 18 min, flipping once till golden. They wont be as puffy but still tasty and less greasy.

Q: What cheese can I use if I dont have Oaxaca or Monterey Jack?
A: Use mild melty cheeses like mozzarella or panela in a pinch, but stick with Oaxaca or Monterey Jack for the classic stringy, melty texture and flavor.

Q: How do I stop the peppers from splitting when I stuff and fry them?
A: Make a single long slit instead of cutting them in half, remove seeds gently, dont overfill, pat peppers dry, dust with a little flour before battering, and chill stuffed peppers 10 to 15 min so they hold their shape.

Q: Can I make them ahead and how do I reheat without ruining the crust?
A: You can stuff them up to 24 hrs ahead refrigerated. If fried ahead, reheat in a 375 F oven for 8 to 10 min or in an air fryer at 350 F for 5 to 7 min to crisp. avoid the microwave, it makes them soggy.

Q: Why is cream of tartar in the recipe and what if I dont have it?
A: Cream of tartar stabilizes the whipped egg whites so the batter stays airy and light. If you dont have it, a tiny splash of lemon juice or white vinegar works almost the same.

The Best Chiles Rellenos Recipe: Delicious And Easy Substitutions and Variations

Poblano peppers: use Anaheim or cubanelle peppers, they roast and peel the same way and are a bit milder, or for more kick try pasilla or a mix of poblano and jalapeño.
Oaxaca or Monterey Jack cheese: swap for Chihuahua cheese, low-moisture mozzarella, or mild white cheddar for good melt and flavor.
Panko breadcrumbs: regular breadcrumbs work fine, or use crushed tortilla chips or cornflakes for a crisp, Mexican-style coating.
Egg whites + cream of tartar: for a vegan or egg-free option whip 3 tablespoons aquafaba (chickpea brine) per egg white with a pinch of lemon juice or vinegar to stabilize, or if you just lack cream of tartar use 1/4 teaspoon lemon juice or white vinegar instead.

Pro Tips

– Pat the peppers very dry and let them cool uncovered in the fridge for 10 to 20 minutes before stuffing or breading. Moisture is the #1 reason coatings slide off or peppers burst when heated.

– Chill the stuffed peppers briefly, or pop them in the freezer for 8 to 10 minutes, to firm the cheese. That makes them way easier to coat and greatly reduces leaks while they bake.

– When whipping the egg whites use a clean, cold bowl and nothing greasy on the beaters, and stop at glossy stiff peaks. If they start to deflate, gently re-whip a little or work quickly so the fluffy layer stays on for the crumbs to grab.

– Bake on a wire rack set over the sheet instead of directly on foil or parchment so hot air circulates and the panko crisps evenly all around. Lightly brushing or spraying oil right before baking helps get a golden crust without deep frying.

– If a pepper starts to ooze during baking, pull it out, press a toothpick in to close the slit, blot excess oil or cheese, then return to finish baking; also a quick 1 to 2 minute blast under the broiler will re-crisp the crumbs if needed.

The Best Chiles Rellenos Recipe: Delicious And Easy

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Baked Chile Relleno that skips the fryer thanks to a clever oven method and a hidden cheesy center.

Servings

servings

Calories

357

kcal

Equipment: 1. Gas stovetop or oven with broiler (to char the poblanos)
2. Metal tongs (for turning peppers)
3. Three shallow bowls or mixing bowls (flour, yolks, whipped whites)
4. Electric mixer or balloon whisk (to get stiff egg white peaks)
5. Baking sheet lined with parchment or foil
6. Pastry brush (for the oil)
7. Measuring cups and spoons
8. Toothpicks and a small spoon (for seeding and securing)
9. Paper towels, kitchen towel or plastic wrap, plus oven mitts for handling hot pans

Ingredients

6 large poblano peppers
8 ounces Oaxaca or Monterey Jack cheese shredded or sliced
4 large eggs separated
1/4 teaspoon cream of tartar
1/2 cup all purpose flour plus extra for dusting
1 cup panko breadcrumbs
1 teaspoon kosher salt divided
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil for brushing
1 cup salsa roja or tomato sauce for serving
Fresh cilantro leaves for garnish optional

Directions

Roast the 6 poblano peppers over a gas flame or under a hot broiler until the skins are blackened and blistered all over, turning often, about 8 to 10 minutes total; put them in a bowl and cover with a towel or plastic wrap to steam for 10 minutes so the skins peel off easy.
Peel the skins off (dont worry if a little stays), make a lengthwise slit in each pepper and carefully remove seeds and ribs with a small spoon, then pat peppers dry with paper towels.
Preheat oven to 425 degrees F and line a baking sheet with parchment or foil; brush the sheet lightly with about half of the 2 tablespoons vegetable oil.
Stuff each pepper with the 8 ounces of Oaxaca or Monterey Jack cheese, dont overfill or they'll burst; tuck the slit closed and if needed use a toothpick to keep them shut.
In one shallow bowl mix 1/2 cup all purpose flour with 1/2 teaspoon of the kosher salt and the 1/4 teaspoon black pepper. In a second bowl beat the 4 egg yolks lightly with the remaining 1/2 teaspoon kosher salt. In a third, whip the 4 egg whites with 1/4 teaspoon cream of tartar until stiff, glossy peaks form.
Lightly dust each stuffed pepper with extra flour (this helps the coating stick), then dredge in the seasoned flour, shaking off excess.
Dip the floured pepper into the beaten yolks, then spoon or gently press the whipped egg whites all over each pepper so they get a fluffy white coat that clings.
Roll each egg-coated pepper in 1 cup panko breadcrumbs, pressing so the crumbs stick; place peppers on the prepared sheet, brush the tops lightly with the rest of the vegetable oil.
Bake for 20 to 25 minutes, rotating the pan once and brushing again if needed, until the panko is golden brown and the cheese inside is melted; let rest 3 to 5 minutes before serving so the cheese settles.
Serve warm with 1 cup salsa roja or tomato sauce and fresh cilantro leaves if you want; quick tips: if a skin is stubborn peel with a paper towel, use toothpicks to secure any openings, and if the whites deflate a bit just press them back gently and re-coat with crumbs before baking.

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.