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Baked Chili Rellenos Cheese

Baked Chili Rellenos Cheese is a lighter, oven-baked version of the classic dish, featuring roasted poblano peppers stuffed with a creamy, melty cheese filling. Easy, comforting, and perfect for a family-friendly Tex-Mex meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Poblano peppers large
  • 8 oz Cream cheese softened
  • 1 cup Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black pepper or to taste

Equipment

  • Baking dish
  • Mixing Bowl
  • Baking Sheet

Method
 

Instructions
  1. Preheat the oven broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins are blistered and charred on all sides.
  2. Transfer the roasted peppers to a bowl, cover, and let steam for 10 minutes. Peel off the skins, slit each pepper, and remove seeds.
  3. In a mixing bowl, combine cream cheese, cheddar cheese, Monterey Jack, salt, and black pepper until smooth.
  4. Stuff each poblano pepper with the cheese mixture and arrange them in a lightly greased baking dish.
  5. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Notes

Serve warm with Mexican rice, beans, or a fresh salad. This baked version is lighter than traditional fried chile rellenos and perfect for a family-friendly meal.