Snowy days and Chiles Rellenos
We love making Baked Chiles Rellenos when the first snowstorm of the year hits. It's a tradition that started years ago when we lived in North Carolina and made this dish during a big snowstorm. Even though we now live in N.E., Ohio, we keep the tradition alive and enjoy this delicious recipe every winter.
We used to make our chiles rellenos with a recipe that included a large amount of butter, cream, and cheese. We revamped the recipe by:
- Baking the chiles instead of frying them
- Eliminating the use of cream
- Enhancing the taste with the addition of spices.
Tex Mex Food - YUM!
We absolutely love Tex-Mex cuisine, and there's hardly any dish we don't enjoy. But as someone who's on a diet, it can be challenging to indulge in those mouth-watering Tex-Mex dishes. To overcome this challenge, we've been experimenting with baking techniques and fresh spices instead of oils. Chiles Rellenos, for instance, are usually stuffed with cheese, breaded, and fried to perfection - but unfortunately, they're not low in calories!
However, we've come up with our own version of Chiles Rellenos that's still delicious while being relatively low in calories. Of course, cheese will always add some calories, but our recipe won't ruin your diet like the traditional version.
Revamping Chiles Rellenos
I wanted to share a tasty recipe for Chile Rellenos that we really love. It's got a lot of delicious cheese and is way more flavorful than other fried versions. Last summer, we found some Anaheim (or Hatch) chili peppers at the farmer's market and grilled them up before freezing them. Now we can enjoy the taste of summer all year long! You can use whole peppers from cans or get fresh ones at the grocery store. If you go with fresh peppers, roast them and you’re good to go.
We grilled our peppers on a charcoal grill. This is an easy method that allows you to roast multiple peppers at once. If using a gas grill, set the burner to medium heat and place the peppers directly on it. Use tongs to turn them over and ensure even roasting.
After blackening all sides of the peppers, place them in a sealed container or a brown paper bag for approximately 15 minutes. The steaming process will aid in removing the outer skin of the peppers.
Under running water, the charred skins can be easily removed, revealing the pepper's flesh. Cut off the tops and remove the seeds effortlessly by rinsing them under running water.
Anaheim peppers are typically not spicy, but occasionally, you may come across a fiery one that will leave you breathless. In contrast, Hatch peppers tend to have a more of a spicy kick than Anaheim peppers.
How to make the Baked Chiles Rellenos
Start by cutting the cheese into one-ounce strips. For this recipe, we opted for pepper jack cheese, but cheddar or Monterey jack cheese would work equally well.
Next, stuff each pepper with a stick of cheese and arrange them in a shallow baking dish.
Combine eggs, flour, and seasoning, and don't worry if there are a few lumps in the mixture. Then, pour it over the chilies and top it off with some extra cheese (yes, please!). Just keep in mind that this dish is not exactly low in calories.
For those seeking an extra kick in their Chiles Rellenos, consider adding a sprinkle of Cayenne Pepper or dried Habanero pepper to the top. However, this step is entirely optional. To enhance the flavor with a smoky taste, try sprinkling some paprika on top.
Once prepared, bake the dish and enjoy its cheesy deliciousness.
This is fun to serve with homemade tortilla chips and black beans.
Enjoy!!!!!!
If you're interested in learning how to char and freeze peppers, take a look at this guide:
Are you searching for more recipe options? We have a few suggestions you might enjoy:
- Air Fryer Chiles Rellenos - Air Fryer Chile Relleno is crunchy on the outside and cheesy on the inside, making it the perfect meatless Monday dinner,
- Air Fryer Chile Rellenos Stuffed Chicken Breast - This recipe features chicken breast stuffed with a creamy and cheesy Anaheim Chile coated in a crunchy air-fryer coating.
- Chiles Rellenos Quiche - For a delicious and filling breakfast, this quiche expertly combines chilies, sausage, cheddar, and monterey jack cheese.
- Chile Cheese Shrimp and Spinach Enchiladas - Chile Cheese Shrimp and Spinach Enchiladas is an easy-to-make dish that combines creamy cheese, spicy shrimp, and fresh spinach in a tortilla wrap
- Anaheim or Hatch peppers - Learn how to roast Hatch Peppers or Anaheim peppers. Includes recipes and instructions for freezing after roasting.
The Best Chiles Rellenos Recipe: Delicious and Easy
A Few Things We Use
Ingredients
- 4 Green Chiles (canned or roasted peppers) Anahiem, Hatch or Poblano peppers
- 4 Ounces Monterey Jack Cheese (Can use Pepper Jack Cheese to add spice or Cheddar Cheese)
- 2 Eggs
- ¼ Cup Flour
- ½ teaspoon Cumin
- ¾ Cup Milk
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Ounces Shredded Cheddar Cheese Or Monetary Jack or Colby Cheese
- Cayenne Pepper or Paprika Optional
Instructions
- Preheat the oven to 375 degrees. For this recipe, you will need Whole Chiles, which can either be canned or roasted peppers. We personally roasted ours on a charcoal grill, but they can also be roasted on a gas grill.
- For each pepper, fill it with one ounce of Monterey Jack Cheese. Refer to the Notes section for suggestions on other types of cheese.4 Ounces Monterey Jack Cheese, 4 Green Chiles (canned or roasted peppers)
- Place the peppers into a casserole dish.
- Beat the eggs2 Eggs
- Mix the eggs and milk together.¾ Cup Milk
- Whisk the eggs and milk with flour, cumin, salt, and pepper. It's not necessary for the mixture to be completely smooth.¼ Cup Flour, ½ teaspoon Cumin, ½ teaspoon Salt, ½ teaspoon Black Pepper
- Pour the mixture of eggs and flour over the chiles that have been stuffed.
- Add a layer of cheddar cheese to the top.2 Ounces Shredded Cheddar Cheese
- If you prefer your dish to be spicy, you may opt to sprinkle some cayenne pepper on top. Or, for a little smoky flavor, add Paprika.Cayenne Pepper or Paprika
- Bake the dish for around 40 minutes or until the cheese has melted to your desired consistency.
- Serve and Enjoy!!!!!
Notes
Nutrition
Kim Panter says
I love Chili Rellenos, but my digestive system does not like fried food. I am so glad to find this recipe, they were delish!
Amy says
Thank you so much for trying our recipe!!! I'm with you, I actually prefer the baked version now. One of the reasons we switched to an air fryer for other recipes is because we wanted to cut the fried food but didn't want to miss the flavor and crunch.
Jennifer says
I just made this for breakfast for the hubby and me it was delicious and easy (cut time by roasting and peeling the peppers last night). Thanks for the detailed recipe.
Amy says
Awesome! This is one of our favorite things to have for breakfast! So glad you liked it!!!
Renee says
I am a fan these were SO good. I really appreciate the new, easier way of making Chili Rellenos.
Amy says
Thank you so much for trying our recipe! We're so glad you enjoyed it!!
tinna says
This is great I substituted almond flour and it is a great low carb or gluten free option.
Amy says
That is such a great idea to substitute with the almond flour for making it low carb/gluten free. Unfortunately, we can't try out the almond flour because of a nut allergy but I bet it was awesome! Thank you so much for trying our recipe. We're so happy you liked it!
Cindi says
What a great & easy recipe. I used Hatch chili’s & lined my casserole dish with retried beans.
Jill says
Ok to make this ahead of time and keep in fridge until ready to pop in the oven? Thanks!
Sue says
Hi, Yes the Chiles Rellenos can be made ahead of time. I often make them a day or to ahead of time.
Judy says
Very good recipe for not frying them! I did make it a bit unhealthy by adding some additional cheese on the top. I served them with a red sauce and black beans. Thank you.
Amy says
We're so glad you liked them!!! I bet they were delicious!! Thank you so much for trying our recipe!!!!
Karla Sheeley says
These were amazing! My husband loved them too. Thank you for this!
Amy says
Thank you so much! I'm so glad you like them!! This is one of our favorites! Thank you for trying our recipe!!!!
Rod says
Tried the baked Chil Rellenos last night. My lady and I thought they were GREAT ! Thank you...
Amy says
I'm so glad you guys like them! This is one of our favorites!!!!! Thank you for trying our recipe
Karen J eslinger says
delicious...will make again
Amy says
Thank you so much for trying our recipe!! I'm so glad you like it!!!
Samantha Sargeant says
Does the egg and flour mixture get more bread like once baked, or more eggy in texture? It sounds delicious! Just not a huge fan of eggs.
Amy says
Hi! It's more eggy, like a soufflé.
Larry says
This recipe is my new best favorite one. Taste delicious and not nearly as messy as fried rellenos. I sent my daughter and sister-in-law the website for them to try this recipe. Really delicious.
Genevieve says
I've made this recipe at least half a dozen times this year. I sometimes make a double batch and will eat for breakfast or even a snack. So good!
Sue says
Hi!!! Thank you so much. So happy you love this recipe as much as we do.
Nancy says
Your print button doesn't work. But we are making these tonight with anaheims from a friends garden! Can't wait. I hate frying.
Amy says
Hi! I hope you love the recipe!! And Thank you so much for letting us know about the print button. We're working on fixing it now so it should be back up very soon (I hope!)
Janis says
This is a great recipe. I'm making it for the second time tonight by request from my husband. We devoured the first batch. Our home grown peppers (Alpine poblano and shishito seeds from Experimental Farm Network) are too small to stuff. It's amazing we got peppers at all in Zone 5b, Maine, even weirder to be having them just before Halloween. I'm thrilled. Trick or Treat. I'm just going to layer the roasted peppers and cheese and carry on with the recipe. I love that they are not fried. The batter comes out very tasty when baked. Thank you, thank you.
Linda says
I tried these tonight. I was really surprised! After years of making these by frying them. I don’t think I’ll ever fry again. They were so delicious and easy to make. I’m passing this recipe to my whole family. This will be a great Christmas meal along with the rest of my dinner. I added shrimp to the cheese filling I cut up the shrimp in small pieces so that you have a bit of cheese and shrimp as you bit into it. SOOOO YUMMY!!!!!
Marianne Evans says
Your PRINT mechanism does not work for me. Pls text me because I probably won't return to this site unless I can print. Thanks.
Sue says
Hi Marianne, So sorry this happened. We have fixed the glitch and we added an option to email the recipe. The link to the printable version is https://www.bellylaughliving.com/wprm_print/10161
Thank you so much for letting us know.
FG says
The bellylaughliving is literally the best weight loss blog. I read it quite often. And I am happy to share with you a link to a site that has helped me a lot in losing weight. I hope this method can help others as well. I leave here the link http://bit.ly/3Hj5yjM
Brenda Black says
I just made this for dinner tonight, It was very good!!! I am pleased to say my husband loved it, he had never eaten chile rellones before tonight. I love the fact that it is not fried!!! Keep up with sharing your recipes, they are amazing!!!
Amy says
Thank you so much!!!! I'm so happy you guys liked the recipe. Thank you for trying it out!!!!
Sue G says
Amazing how great these no fry Chile Rellenos were. Because health problems I stopped making Chile Rellenos & other favorite fried foods. I couldn't have been happier with the way they turned out & tasted., They were actually tastier baked, than fried in oil. Thanks for your recipe to bake them, it's great to be able to make, eat & enjoy one of our favorite foods I'll definitely have to check out what other amazing recipes you have.
Peace & Good Health, Sue
(from Calaveras County, CA)
Amy says
Thank you so much! I'm so glad you liked them! These are like comfort food for me, I love them! 😀. Please let us know if you try any other recipes. Have a great day!
Gage says
bake covered or uncovered?
Amy says
Hi! You can bake it uncovered.
Alpo says
I added ground Chorizo to the cheese in the pepper and sweet corn to the egg and milk mixture…… delicious!
Sue & Amy says
Yum!! I bet that was so good! It sounds amazing!
Judy says
I roasted poblanos on my Ninja Foodi grill so had that great roasted pepper flavor. This was easy to prepare and tasted great. Thank you.
Michael Morton says
which of those cute little puppy dogs helped with the food preparations?
Sue & Amy says
They would all love to help! 😀. Especially with the cheese.
Rod says
I have prepared these Rellenos for the family twice and I get rave reviews. So thanks for a great recipe ...
Sue says
Awesome. Thank you so much for trying our recipe. We are so glad you liked it. It is one of our favorites.
Kim Johnson says
This was so very yummy—just the right amount of Kick.
Stephanie says
Love it!!! So easy to make
Merritt says
I'm making this again!!! So good