Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.


Credit: Chef Mo

Recipe Summary

15 mins
40 mins
10 mins
1 hr 5 mins
8 servings


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


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).

  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.

  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.

  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.

  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Cook's Note:

You can use any fresh Mexican cheese as a substitute for queso fresco, and a shredded Mexican cheese blend instead of shredded Cheddar.

Nutrition Facts

257 calories; protein 17.1g; carbohydrates 11.8g; fat 15.8g; cholesterol 137mg; sodium 450.8mg. Full Nutrition