Baked Chile Rellenos
Baked chile rellenos are a healthier version of the classic fried chili relleno, with all the comforting flavors you love and none of the deep frying. They’re an easy, high-protein dinner that’s perfect for busy weeknights or whenever you’re craving a lighter take on this Mexican favorite.
Reader Randy Says: “I tried this recipe and substituted instant pot pulled pork for the salsa chicken. I mixed salsa with the other ingredients and a little Taco Al Pastor seasoning. My wife was very pleased.” ★★★★★
One of the things I love about this recipe is that it delivers all the comforting flavors of traditional chile rellenos without the extra time and mess of frying. Instead of coating the peppers in an egg batter, they’re roasted, stuffed with a savory chicken mixture, and baked until the cheese is hot and bubbly.
Ingredient Notes:
You only need a handful of simple ingredients to make these baked chile rellenos.
- Poblano peppers: Mild in heat with thick walls that hold the filling well. Roasting them first makes the skins easy to remove.
- Shredded chicken: I like using my Salsa Chicken, but any cooked shredded chicken works. It’s also a great way to use up leftovers.
- Greek yogurt: Adds a creamy texture while keeping the filling light and adding extra protein.
- Shredded cheese: Monterey Jack, Oaxaca, pepper jack, or a Mexican cheese blend all melt beautifully.
- Salsa: Use it to make the shredded salsa chicken and reserve some for topping the finished dish.
Recipe Variations: Shredded chicken is my favorite filling, but these baked chile rellenos are just as delicious with carne asada, shredded pork, shrimp, or even extra cheese for a vegetarian option.
Tips and Notes
- Choose large poblano peppers. They’re easier to stuff and hold more filling.
- Don’t overstuff the peppers. Leave enough room to keep the filling in place while baking.
- Leave the stems attached. They help the peppers keep their shape and make them easier to serve.
- Use rotisserie chicken for a shortcut. It’s a great time-saver if you don’t have leftover Salsa Chicken.
- Make it your own. Try filling the peppers with shredded pork, carne asada, shrimp, or extra cheese instead of chicken.
Assembling the Poblanos
- Broil the poblano peppers until the skins are blistered on all sides. Transfer them to a bowl, cover for 5 minutes to steam, then peel away the skins. Cut a slit down each pepper and remove the seeds.
- In a large bowl, combine the shredded salsa chicken, Greek yogurt, and half of the shredded cheese until evenly mixed.
- Divide the chicken mixture evenly among the prepared poblanos. Arrange them seam-side up in a baking dish so the filling stays in place.
- Sprinkle the remaining cheese over the stuffed peppers and bake until heated through. Finish under the broiler for 1–2 minutes until the cheese is melted and lightly golden. Serve with your favorite salsa, if desired.
Serving and Storage
While the chile rellenos are pretty filling on their own, you can also serve them with Mexican rice, refried beans, or roasted vegetables. They’re also delicious topped with your favorite salsa or a spoonful of chile de árbol salsa for extra heat.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed through.
Frequently Asked Questions
Yes. You can assemble the stuffed peppers up to one day in advance and refrigerate them until you’re ready to bake. When baking straight from the refrigerator, add a few extra minutes to the cooking time.
Poblano peppers are generally mild with a gentle heat. Occasionally, you may find one that’s a little spicier, but they’re much milder than jalapeños or serrano peppers.
Absolutely. Skip the chicken and fill the peppers with extra cheese, beans, or your favorite meatless filling for a delicious vegetarian version.
Serve with these Mexican Side Dishes
Baked Chile Rellenos
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Equipment
- Oven
Ingredients
- 4 Large Poblano Peppers
- 2 cups Shredded Salsa Chicken
- 1 cup Greek Yogurt
- 1 cup Shredded Mexican Cheese Blend Divided
- Salsa for serving
- salt and pepper to taste
Instructions
- If you have a gas burner, then hold the Poblano over the open flame until it becomes blistered on all sides. If you don't have a gas burner, place all 4 Poblanos on a baking sheet and place under the broiler in the oven. Turn over until each side becomes blistered. Keep an eye on them because this only takes a few minutes.Place the blistered poblanos in a large bowl and cover tightly with plastic wrap for 5 minutes.
- Preheat oven to 350° F.Remove poblanos and place on a cutting board. Remove the outer skin from each poblano and cut a slit down the side to remove all the seeds.
- In a bowl, mix the cooked Salsa Chicken, Greek Yogurt, and ½ cup of shredded Mexican Cheese. Taste to see if any salt or pepper is needed.
- Spoon about a ½ cup of the mixture into each poblano pepper and place in a greased casserole dish. Once all the peppers are filled, sprinkle the remaining cheese over each one.
- Bake for 10 minutes, then turn the broiler on. Broil until the cheese becomes a nice golden brown, about 2 minutes. Serve with extra salsa on top.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Have you ever spent time cooking something, and hope that no one else likes it so you can eat it all? That’s me today. Followed your exact recipe- charred the peppers on a little charcoal – and they are a pain to clean, but omg.. so worth it. I guess I will make a lot more the next time. Yummy!
Haha! I feel that 🙂 Glad you and your family enjoyed it!
I tried this recipe and substituted instant pot pulled pork for the salsa chicken. I mixed salsa with the other ingredients and a little Taco Al Pastor seasoning. My wife was very pleased. This was her first time ever having poblano peppers. The mild-medium heat level was perfect.
Hi Randy, I love that you put your own spin on these! That’s great you wife enjoyed them, thanks for sharing 🙂
Have you ever pre made this and cooked the following day? Do you think it would get extra soggy?
Hi Andrea! I’ve had leftovers the next day and they reheated well. Or you can fill the poblanos the day before and bake them with the cheese the next day. Let me know how it goes!