If you’ve been craving a comforting, crowd-pleasing dish that brings a fiesta of flavors to your table, look no further than this Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe. Imagine tender roasted poblano peppers generously stuffed with creamy Monterey Jack cheese, then enveloped in a light, savory egg batter with a golden cheddar topping that melts to perfection in the oven. This recipe is an absolute game-changer for anyone who loves Mexican-inspired dishes with a baked, cheesy twist and it’s surprisingly simple to make, delivering rich textures and vibrant flavors in every bite.
Ingredients You’ll Need
Creating these Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe calls for just a handful of essential ingredients, each carefully chosen to bring the perfect balance of creamy, spicy, and savory notes to the dish. While simple, these components work harmoniously to provide that classic chili relleno experience with a baked, cheesy flair.
- 6 large poblano peppers: These mild to medium heat peppers serve as the perfect vessel, adding smoky, earthy flavor and a beautiful green color.
- 2 cups shredded Monterey Jack cheese: Creamy and mild, this cheese melts beautifully inside the peppers to create luscious pockets of gooey goodness.
- 4 large eggs: The key to creating the smooth and fluffy batter that covers the peppers during baking.
- 1/3 cup all-purpose flour: Adds just the right structure to the batter, helping it to set up nicely without overpowering the delicate pepper flavor.
- 1/2 cup whole milk: Keeps the batter moist and tender, balancing the texture perfectly.
- 1/2 teaspoon baking powder: Gives the batter a slight lift and fluffiness for that light, airy crust.
- 1/4 teaspoon salt: Enhances all the flavors without making the dish overly salty.
- 1/4 teaspoon black pepper: Adds a subtle hint of warmth and depth.
- 1/2 cup shredded cheddar cheese: Sprinkled on top for a golden, flavorful crust that contrasts perfectly with the creamy Monterey Jack filling.
- Non-stick spray or butter: For greasing the baking dish to ensure easy serving and prevent sticking.
How to Make Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish lightly with non-stick spray or butter. This will ensure your chili rellenos bake evenly without sticking to the pan and makes cleanup a breeze.
Step 2: Roast the Poblano Peppers
Roast the poblano peppers directly over a gas flame or under the broiler, turning them often until their skins are charred and blistered all over. This step adds a wonderful smoky depth to the dish and makes peeling off the skin much easier.
Step 3: Steam and Peel
Transfer the roasted peppers to a bowl and cover it to let the steam loosen their skins. After a few minutes, carefully peel off the charred skin, then make a slit along one side of each pepper to open them up. Remove the seeds to tame any extra heat and prep them for stuffing.
Step 4: Stuff the Peppers
Stuff each pepper generously with the shredded Monterey Jack cheese. The creamy cheese melts perfectly inside the warm peppers, creating a delightful gooey surprise in every bite.
Step 5: Arrange in the Baking Dish
Place the stuffed peppers in a single layer in your prepared baking dish, arranging them with care to ensure even baking.
Step 6: Make the Egg Batter
In a large mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and black pepper until the mixture is smooth and well combined. This batter will coat the peppers and bake up into a light, delicious topping.
Step 7: Pour Batter and Add Cheddar
Pour the egg mixture evenly over the arranged peppers, making sure they are fully covered. Then sprinkle the shredded cheddar cheese evenly over the top; this will create that irresistible golden crust we all love.
Step 8: Bake to Perfection
Bake in the preheated oven for 30 to 35 minutes, or until the top is beautifully puffed and golden brown. The cheese on top will bubble into a savory, crispy finish that complements the tender peppers beneath.
Step 9: Cool and Serve
Let the dish cool for a few minutes before serving. This resting time allows the filling to set slightly, ensuring every serving holds together perfectly and is easy to enjoy.
How to Serve Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
Garnishes
Fresh garnishes like chopped cilantro, a dollop of sour cream, or a drizzle of your favorite salsa make a fabulous finishing touch, adding bursts of flavor and a fresh visual pop. A squeeze of lime over the top can brighten the dish and balance the richness wonderfully.
Side Dishes
These baked chili rellenos pair beautifully with classic Mexican rice, refried beans, or a crisp green salad. The hearty peppers and cheese are well complemented by fresh, zesty sides that offer textural contrast and vibrant flavors to round out the meal.
Creative Ways to Present
To impress your guests, serve individual peppers with a sprinkle of chopped nuts or toasted breadcrumbs over the cheese for an unexpected crunch. Alternatively, slice the stuffed peppers into smaller portions for tapas-style appetizers or party plates, perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even further, and they reheat beautifully without losing their texture.
Freezing
You can freeze this dish for up to 2 months. Wrap the baking dish tightly with plastic wrap and aluminum foil, or transfer portions to freezer-safe containers. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F (175°C) until warmed through and the cheese topping is bubbly again. Microwaving works for convenience but may soften textures slightly.
FAQs
Can I use a different type of pepper?
Absolutely! While poblano peppers are traditional and have a great flavor and heat level, you can substitute with Anaheim or even bell peppers if you prefer something milder.
Is it possible to make this recipe vegetarian?
This recipe is naturally vegetarian since it focuses on cheese-stuffed peppers without any meat. It’s perfect for vegetarians who love cheesy, baked dishes with a Mexican flair.
Can I prepare this recipe gluten-free?
Yes! Simply use a gluten-free flour blend in place of all-purpose flour to keep the batter light and safe for gluten-sensitive eaters.
How spicy are the populated chilis after roasting?
Poblano peppers have a mild to medium heat level, which softens further when roasted and peeled. Removing seeds also reduces spiciness, making this dish approachable for most palates.
What can I do if I don’t have Monterey Jack cheese?
Good substitutes include mozzarella, queso blanco, or a mild white cheddar—all melt well and offer similar creaminess to the Monterey Jack.
Final Thoughts
This Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe brings warmth, flavor, and a touch of indulgence to your dinner table. It’s a deeply satisfying dish that’s both comforting and festive, perfect for sharing with family and friends. Trust me—once you try this recipe, it will quickly become one of your go-to favorites for an easy yet impressive meal packed with cheesy, smoky goodness. So grab some poblanos and cheese and get ready to bake your way to a deliciously unforgettable meal!
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Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Baked Chili Rellenos Cheese is a delightful Mexican-inspired dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, enveloped in a flavorful egg batter, and topped with cheddar cheese. This recipe offers a comforting and cheesy entrée perfect for a hearty family meal or festive gathering.
Ingredients
Poblano Peppers
- 6 large poblano peppers
Cheese Filling
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Batter
- 4 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- Non-stick spray or butter, for greasing
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking during baking.
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler, turning occasionally until the skins are charred and blistered evenly on all sides to enhance their smoky flavor.
- Steam Peppers: Transfer the roasted peppers to a bowl and cover it. Let them steam for several minutes, which will help loosen their skins and make peeling easier.
- Peel and Stuff Peppers: Carefully peel off the charred skins from the peppers. Make a slit on one side of each pepper and remove the seeds. Stuff each pepper generously with shredded Monterey Jack cheese.
- Arrange Peppers: Place the stuffed peppers in a single layer in the greased baking dish, ensuring they fit snugly but not overcrowded.
- Prepare Egg Batter: In a mixing bowl, beat the eggs thoroughly. Add the all-purpose flour, whole milk, baking powder, salt, and black pepper. Whisk the mixture until it is smooth and fully combined without lumps.
- Pour Batter Over Peppers: Evenly pour the prepared egg batter over the stuffed poblano peppers in the baking dish, covering them well.
- Add Cheddar Topping: Sprinkle the shredded cheddar cheese evenly over the top of the egg-covered peppers to create a golden, cheesy crust.
- Bake the Dish: Bake in the preheated oven for 30 to 35 minutes or until the top is golden brown and puffed, indicating the batter is cooked through and the cheese is melted.
- Cool and Serve: Allow the baked chili rellenos to cool slightly before serving so they set properly for easier handling and better taste.
Notes
- Roasting the poblanos over an open flame imparts a smoky flavor, but broiling is a convenient alternative.
- Steaming the roasted peppers under a cover is essential to loosen the skins, making peeling easier and preventing bitterness.
- You can substitute Monterey Jack with mild mozzarella or queso fresco for variation in flavor.
- The batter should be smooth and lump-free to achieve an even coating and light texture.
- For a spicier version, you can add a pinch of cayenne pepper or chopped jalapeños to the egg batter.
- The dish is best served warm but tastes delicious at room temperature as well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
