Baked Chili Rellenos Cheese

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Golden, bubbly, and oozing with rich, melty cheese, Baked Chili Rellenos Cheese is a fiery and indulgent comfort food that brings bold Mexican flavors straight to your kitchen. Roasted poblano peppers are generously filled with a savory cheese mixture, then baked to perfection until the tops are beautifully browned and the insides irresistibly gooey. This dish takes all the deep, smoky taste of traditional chile rellenos and reimagines it with a lighter, oven-baked twist that doesn’t sacrifice any flavor.

Perfect as a weeknight dinner, a party appetizer, or even a spicy brunch idea, this recipe is both crowd-pleasing and surprisingly easy to make. Whether you’re a fan of Mexican cuisine or simply a lover of cheesy, pepper-packed dishes, Baked Chili Rellenos Cheese will easily become a go-to favorite on your meal rotation. Pair it with rice, beans, or a crisp salad and enjoy the warmth and richness in every bite.

Why You’ll Love This Baked Chili Rellenos Cheese

This dish offers a perfect balance of heat, creaminess, and comfort. You’ll love how simple it is to throw together with minimal prep, and it bakes up in under 30 minutes. The oven-baking method makes it healthier than the deep-fried traditional version without compromising on that savory satisfaction. It’s vegetarian-friendly, gluten-free, and endlessly adaptable to your spice tolerance and cheese preferences.

Preparation Phase & Tools to Use

To make Baked Chili Rellenos Cheese effortlessly, you’ll need a few essential tools:

• Baking Dish or Ovenproof Skillet: This ensures even cooking and allows the cheese to melt and bubble perfectly.
• Sharp Knife: To slice and clean the peppers neatly without tearing the skins.
• Spoon: For stuffing the peppers with the cheese filling without making a mess.
• Tongs: To handle the roasted peppers safely when hot.
• Foil or Parchment Paper: Useful to cover during baking to avoid over-browning, if needed.

These tools help maintain the integrity of the peppers and the melty texture of the cheese, creating the perfect bite every time.

Preparation Tips

Roast the poblano peppers beforehand until the skins blister, then let them steam in a covered bowl before peeling – this enhances their flavor and makes them easier to stuff. Be careful not to overfill the peppers, or they may burst while baking. Use a blend of cheeses for extra flavor – cream cheese for richness, cheddar or Monterey Jack for meltiness, and a sprinkle of cotija for a salty finish. If you prefer less heat, remove the seeds completely or substitute with milder peppers like Anaheim. Always taste your cheese mixture before stuffing to adjust salt and seasoning to your liking.

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Ingredients for Baked Chili Rellenos Cheese

• 6 large poblano peppers, roasted and peeled
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz cream cheese, softened
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 2 green onions, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 1 tbsp olive oil (for baking dish)

Optional:

• A dash of hot sauce or chopped jalapeño for more heat
• Sour cream or salsa for serving

Step 1: Roast and Prepare the Peppers

Begin by roasting the poblano peppers over an open flame or under a broiler until all sides are blistered and charred. Once roasted, place them in a bowl and cover with a lid or plastic wrap to steam for about 10 minutes. This helps loosen the skins. After steaming, gently peel off the skins, make a slit lengthwise in each pepper, and remove the seeds carefully.

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Step 2: Make the Cheese Filling

In a medium mixing bowl, combine the shredded cheddar, Monterey Jack, cream cheese, and cotija cheese. Add the chopped cilantro, green onions, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Mix until the cheeses and seasonings are well blended. Taste and adjust seasoning as needed. If you like extra heat, stir in a bit of chopped jalapeño or a dash of hot sauce.

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Step 3: Stuff the Peppers

Using a spoon, gently fill each roasted and peeled poblano pepper with the cheese mixture. Be careful not to overstuff, as the filling may spill out while baking. Place the stuffed peppers seam side up into a greased baking dish or ovenproof skillet.

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Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C). Drizzle a little olive oil around the base of the peppers for added moisture and flavor. Bake uncovered for 20 to 25 minutes, or until the cheese is melted and golden brown on top. If the tops begin to brown too quickly, loosely cover the dish with foil halfway through baking.

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Step 5: Garnish and Serve

Once out of the oven, let the baked chili rellenos rest for a few minutes. Sprinkle with extra chopped cilantro and serve warm with your choice of sour cream, salsa, or a side of Mexican rice and beans. Enjoy the cheesy, smoky, and slightly spicy goodness in every bite.

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Notes

Baked Chili Rellenos Cheese is a versatile dish that shines with minimal but quality ingredients. Roasting the poblanos properly is key to unlocking their deep, smoky flavor, and the cheese blend can be tweaked to your taste. Want it creamier? Add more cream cheese. Prefer a bold tang? Use feta in place of cotija. Don’t skip resting the peppers before peeling; this step is essential for easy prep. If you’re serving a crowd, the dish can be prepped ahead and baked fresh.

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Watch Out for These Mistakes While Cooking

• Skipping the roasting step: Unroasted poblanos are tough and lack depth.
• Overstuffing the peppers: This leads to leakage and mess in the oven.
• Using wet cheese mixtures: Drain excess moisture from add-ins like fresh salsa or veggies to avoid soggy filling.
• Under-seasoning: Make sure your cheese blend is well seasoned before stuffing.
• Overbaking: Keep an eye out after 20 minutes to avoid rubbery cheese.

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Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Microwaving is possible but may affect the texture of the cheese. For freezing, wrap individually in foil and place in freezer-safe bags for up to 1 month. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

• Serving Size: 1 stuffed pepper (approximate)
• Calories: 290
• Total Fat: 22g
• Saturated Fat: 12g
• Trans Fat: 0g
• Unsaturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 360mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 12g

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Frequently Asked Questions

How spicy are poblano peppers?

Poblanos are generally mild, but heat can vary. Removing the seeds and ribs significantly reduces spice.

Can I make this recipe ahead of time?

Yes! You can roast, peel, and stuff the peppers a day ahead. Store in the fridge and bake when ready.

What cheese alternatives can I use?

Feel free to substitute Oaxaca, mozzarella, or pepper jack for different flavor profiles.

Can I add meat to the filling?

Absolutely. Cooked chorizo, shredded chicken, or ground beef make excellent additions.

Is this dish gluten-free?

Yes, as long as your cheese and seasoning blends are gluten-free certified.

Can I make this in an air fryer?

Yes, but use a lower temperature and check frequently to avoid overbrowning. Use a small baking dish that fits your air fryer.

How do I prevent the peppers from tearing?

Handle gently after roasting and don’t overstuff. Letting them steam helps loosen the skin without tearing.

What can I serve with chili rellenos?

Great sides include Mexican rice, refried beans, a simple avocado salad, or corn on the cob.

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Conclusion

Baked Chili Rellenos Cheese is the kind of dish that feels like a celebration. It captures the heart of Mexican cuisine in a way that’s approachable, satisfying, and endlessly customizable. With roasted poblanos, a dreamy cheese blend, and a golden baked finish, it’s an easy recipe that delivers restaurant-quality results. Whether you’re a spice lover or simply want to impress with a bold, savory dish, this one will never disappoint.

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