Baked Chili Rellanos

Here’s a delicious and easy Baked Chile Rellenos recipe — all the flavor of the traditional fried version, but lighter and simpler to make in the oven. Perfect for a weeknight dinner or a special brunch!

🌶️ Baked Chile Rellenos (Oven-Baked Version)

Serves: 4 | Prep Time: 20 min | Cook Time: 30–35 min

🧂 Ingredients:

• 4 large poblano peppers

• 1 cup shredded cheese (Monterey Jack, Oaxaca, or cheddar)

• 4 eggs, separated (you’ll beat the whites for fluffiness)

• ¼ tsp cream of tartar (optional, helps stabilize egg whites)

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup tomato sauce or salsa roja (for serving)

• Optional: cooked seasoned ground beef or beans for stuffing

• Cooking spray or oil for greasing

🔪 Instructions:

1. Roast the Peppers:

   • Place poblanos under a broiler or over an open flame. Turn occasionally until skins are charred (about 10 minutes).

   • Transfer to a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes.

   • Peel off the charred skin, cut a slit down one side, and remove seeds carefully without tearing.

2. Preheat Oven to 375°F (190°C). Lightly grease a baking dish.

3. Stuff the Peppers:

   • Fill each pepper with shredded cheese (and optional cooked beef or beans).

   • Gently close the pepper around the filling.

4. Make the Egg Batter:

   • In a clean bowl, beat egg whites (and cream of tartar if using) to stiff peaks.

   • In a separate bowl, beat egg yolks with salt and pepper, then gently fold them into the whites.

5. Assemble & Bake:

   • Pour a thin layer of tomato sauce into the baking dish.

   • Carefully place stuffed peppers in the dish. Spoon or spread the egg mixture over and around each pepper.

   • Bake uncovered for 25–30 minutes, until golden and puffed.

6. Serve:

   • Spoon extra warm tomato sauce or salsa over the top. Garnish with fresh cilantro, crema, or crumbled queso fresco.

🍽️ Tips:

• Don’t overstuff the peppers — a little goes a long way.

• Use Oaxaca or Chihuahua cheese for a more authentic flavor.

• For a shortcut, skip the egg batter and bake with just cheese and sauce for a simpler casserole-style dish.