Baked Chiles Rellenos
Cheese stuffed chiles with a whipped egg based batter on top, makes these Baked Chiles Rellenos a crave worthy dish. With literally just a couple minutes of prep, and 45 minutes of baking, you will have a tasty, easy meal that is ready to enjoy.
I love this recipe because not only is it super easy prep with a yummy end product, it is baked not fried, making it a slightly healthier option.
Plus sometimes you don’t want to wait around the stove to cook chiles. Enjoy some freedom and put chile rellenos in the oven and get some other things done while you wait.
While I love a good, hearty Chile Relleno Casserole, sometimes I want a dish with even less ingredients and one that has no meat, making Baked Chile Rellenos a great choice! And with the egg they can be for dinner or breakfast!
What You Need to Make Baked Chiles Rellenos
Here is everything you need to make Baked Chiles Rellenos:
- Whole green chiles, peeled
- Cheddar Jack Cheese
- Salt and Pepper
- Hot Sauce
How to Make Baked Chiles Rellenos
Time needed: 45 minutes
Add some cheese and a beautiful egg based topping to some chiles, and you’ve got the makings for a simple and easy dish. Throw the stuffed chiles into the oven for 45 minutes and you are done my friends. It doesn’t get much easier than that.
- Pat Dry Chiles and Put on a Greased Baking Sheet.
Drain can of chiles, pat dry, grease baking sheet, and transfer chiles onto baking sheet.
- Place Cheese in Each Chile and Sprinkle Cheese on top.
Put a strip of cheese in each chile and then sprinkle tops of chiles with cheddar cheese.
- Make Egg Mixture Topping.
Beat eggs and combine with flour. Then add milk, salt, pepper, and hot sauce.
- Pour Topping over Chiles and Bake.
Pour egg mixture over chiles and bake in preheated oven for 45 minutes.
- Serve with Salsa and Sour Cream.
Once done baking, take the meal carefully out of the oven, and serve with your favorite salsa and sour cream.
Tips and Tricks
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so It turns out great every time.
- Different Ingredients: You can use fresh poblanos instead, but it is more work. If you do so, then roast or boil the poblanos first.
- Cheese: The cheese strip should fit easily into the chile. If this isn’t the case, cut it into a smaller slice, rather than shoving the cheese into the chile and trying to make it fit.
- Add Extra: Add a little something extra and add warm enchilada sauce as a decadent topper to the dish.
- Make it Cheesy: Add additional cheese like mozzarella, if your heart so desires.
- Use Any Cheese That Melts Well: You can sub out the cheese for another one you prefer, just make sure it is a cheese that melts well.
Make Ahead and Storage
Fresh is best and since Baked Chile Rellenos are so easy to make, you really don’t need to make them ahead of time.
Any leftovers could be stored in an airtight container in the fridge and then heated up in the microwave, but the quality and integrity of the dish may be compromised,
There is really no freezer option that makes sense time wise.
You could cook and freeze them without the topping, but then you would need to get creative as how to incorporate the topping later.
Other Great Recipes:
- Mexican Shredded Chicken (Pressure Cooker + Slow Cooker)
- Easy Pork Enchiladas
- Slow Cooker Honey Lime Chicken Tacos
- Chili Lime Salsa Burrito Bowls
- 28 ounce whole green chiles peeled (Empsas brand is my favorite)
- 1 ½ pounds jack cheese cut into finger sized strips, 1 for each chile in the can.
- 2 cups sharp cheddar cheese grated
- 5 eggs
- ⅓ cup flour
- 1 cup milk
- Salt and pepper
- 1 teaspoon Hot pepper sauce more to taste
- Preheat oven to 350 degrees
- Open and drain can of chiles, and place on a paper towel to pat dry.
- Spray a 9 x 13 baking dish with non-stick spray.
- Place a strip of jack cheese inside each chile and place them side by side in the greased baking dish.
- Sprinkle top with cheddar cheese.
- Beat eggs and combine with flour, beat until smooth.
- Add in milk, salt, pepper, and hot sauce.
- Pour egg mixture over the chiles.
- Bake in preheated oven, uncovered for 45 minutes or until a toothpick inserted into the egg mixture comes out clean.
- Serve with salsa and sour cream.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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