I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.


Recipe Summary test

30 mins
35 mins
15 mins
80 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.

  • Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.

  • Meanwhile, preheat the oven to 300 degrees F (150 degrees C).

  • Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.

  • Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.

  • Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.

  • Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.

  • Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

Cook's Notes:

You can roast the poblano peppers a few days in advance if you like. Instead of grilling, you can roast over a gas burner. Grilling is easier but with roasting over a gas burner, you can clean off more of the outer skin. To roast over a burner: roast dry over the burner set to medium-high heat until completely charred, turning as needed. Afterwards, place in a plastic bag to sweat for 10 to 20 minutes. To clean: wipe skin off over a trash can or over the sink. After cleaning them, cut in halves and remove seeds.

You can use whole milk instead of 2%.

Pick a cooked, smooth, pureed salsa; the heat level depends on you and your crowd's preference.

I recommend sticking with poblanos, but it mixes well with large Anaheim peppers as well.

Nutrition Facts

191 calories; protein 14g; carbohydrates 12g; fat 10g; cholesterol 126.6mg; sodium 785.2mg. Full Nutrition