There’s something incredibly comforting about the sweet and smoky aroma wafting through my kitchen as I prepare Baked Chiles Rellenos with Chorizo. This recipe takes a beloved Mexican classic and gives it a modern twist—light and baked instead of heavy and fried. Picture this: tender poblano peppers stuffed with gooey chorizo, enveloped in a fluffy egg mixture, and topped with melted cheddar. It’s a dish that’s as pleasing to the eye as it is to the palate.
After a long week of juggling work and life, this baked version is the perfect solution for those evenings when I crave a hearty yet wholesome meal that doesn’t weigh me down. Enriching my kitchen with the lively flavors of traditional Mexican cuisine has never been so easy. Trust me, your family will be asking for seconds! Let’s dive into this vibrant dish that combines comfort and health, leaving fast food behind and celebrating homemade goodness.
Why will you love these Baked Chiles Rellenos?
Flavor Explosion: Each bite bursts with smoky poblano goodness and rich chorizo that melds beautifully.
Healthier Option: This baked version replaces frying, making it lighter without sacrificing flavor.
Quick and Easy: Perfect for busy weekdays, this recipe requires minimal prep time and simple ingredients.
Crowd-Pleasing: Impress family and friends with a stunning dish that looks as good as it tastes!
Versatile Fillings: Feel free to customize the filling—add veggies or switch cheeses for your unique twist.
Elevate your dinner game with this flavor-packed recipe that promises to redefine comfort food!
Baked Chiles Rellenos Ingredients
• All the essentials for a delicious dish!
For the Peppers
- Poblano Peppers – Brings mild heat and smoky flavor; choose firm, heavy ones for better roasting.
For the Filling
- Shredded Monterey Jack Chorizo – Adds richness and melts beautifully; freshly shredded is preferred for creaminess.
- Shredded Cheddar Cheese – Compliments with a sharper flavor after melting; mixing mild and sharp varieties enhances depth.
For the Batter
- Large Eggs – Provide structure and puffiness; room-temperature eggs mix more evenly.
- All-Purpose Flour – Thickens the egg mixture; unbleached gives a better taste.
- Whole Milk – Adds creaminess; skim milk could result in a drier texture.
- Baking Powder – A leavening agent that ensures a golden, slightly puffy top; make sure it’s fresh.
- Salt – Balances flavors; without it, the dish can taste flat.
- Black Pepper – Provides a subtle kick; freshly ground enhances flavor.
For the Baking Dish
- Non-Stick Spray or Butter – Used for greasing the dish to prevent sticking; generous application is crucial.
This Baked Chiles Rellenos recipe will not only satisfy your cravings but also keep your meal light and nourishing!
How to Make Baked Chiles Rellenos
- Preheat your oven to 375°F (190°C). This ensures the perfect cooking temperature for our fluffy, baked delight.
- Roast the poblano peppers over an open flame or under the broiler, turning until the skin is nicely charred and blistered. Once done, place them in a covered bowl to steam—this makes peeling easier.
- Cool and then carefully peel the peppers; slice them open and remove the seeds and membranes. This will help in achieving that perfect smokiness without extra bitterness.
- Stuff each pepper with shredded Monterey Jack chorizo. Press lightly to keep the shape intact and ensure a hearty filling.
- Whisk together in a bowl—eggs, flour, milk, baking powder, salt, and pepper—until the mixture is smooth and well-combined. It should be light and fluffy!
- Arrange the stuffed peppers in a greased baking dish. Pour the egg mixture evenly over the peppers, ensuring an even coat to help them rise beautifully.
- Sprinkle shredded cheddar cheese over the top, adding a welcoming richness to each bite.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are puffed and golden, with bubbling cheese that tempts the senses.
- Rest for 5-10 minutes before slicing. This helps the filling set, ensuring a beautifully presented dish.
Optional: Serve with fresh cilantro and a squeeze of lime for an extra zesty kick!
Exact quantities are listed in the recipe card below.
What to Serve with Baked Chiles Rellenos?
Indulging in these delightful chiles is just the beginning; let’s create a full meal that tantalizes all the senses.
- Cilantro Lime Rice: This zesty side brings a refreshing balance to the rich chorizo, making every bite satisfying.
- Black Beans: Hearty black beans add protein and fiber, and their smooth texture contrasts beautifully with the fluffy peppers.
- Guacamole: Creamy and cool, guacamole adds a delightful creaminess that enhances the dish and brings a fiesta vibe to your table.
- Refried Beans: A classic pairing, these provide both creaminess and a nostalgic touch that complements the baked chiles.
- Fresh Salsa: Bright, tangy salsa provides a hit of acidity that cuts through richness and adds a festive flair to your plate.
- Mixed Green Salad: A light salad with crisp greens and a citrus vinaigrette adds freshness and color, creating a lovely balance of flavors.
- Cornbread: Sweet, moist cornbread offers a comforting side that pairs well with the spicy notes of the chiles, ideal for a cozy dinner.
- Margaritas: To sip alongside your meal, consider a classic margarita. This citrusy drink is refreshingly perfect and elevates any gathering.
Create a beautifully presented table with these pairings, and watch as your loved ones delight in this vibrant, delicious meal!
Baked Chiles Rellenos Variations
Get ready to explore a world of flavors with these delightful twists on the classic baked chiles rellenos!
- Cheese Swap: Replace Monterey Jack with Oaxaca or Pepper Jack cheese for an exciting flavor kick. The melt will be wonderfully gooey!
- Grain Addition: Incorporate cooked quinoa or rice into the filling for a heartier dish that’s satisfying and nutritious. It adds texture and makes it more filling.
- Vegetable Boost: Add sautéed onions, corn, or spinach into the chorizo filling for an extra burst of color and nutrition. This gives the dish a fresh, vibrant twist.
- Herb Infusion: Mix in fresh cilantro or parsley into the egg mixture for a fragrant, herbaceous lift that dances on your palate.
- Spicy Kick: Sprinkle in some diced jalapeños or add cayenne pepper to the eggs for those who love a good heat. Turn up the temperature to suit your craving!
- Creamy Delight: Fold in cream cheese or sour cream into the filling for an ultra-creamy texture that pairs perfectly with the peppers.
- Nutty Flavor: Try adding ground nuts like almonds or walnuts to the filling for a crunchy surprise and healthy fats. It gives a whole new dimension to your dish!
- BBQ Style: Toss in some shredded barbecue chicken or pulled pork for a fun fusion take on these chiles. A sweet and smoky flavor will surprise your family!
Let your creativity run wild as you make this baked dish your own, bringing it to life in your kitchen!
Expert Tips for Baked Chiles Rellenos
- Peppers Matter: Choose firm poblano peppers for the best texture; overly soft ones can collapse during baking.
- Homemade Cheese: Shred your own cheese instead of using pre-packaged; this helps avoid anti-caking agents that prevent smooth melting.
- Resting Time: Let the dish rest before slicing; this allows the filling to set, keeping each slice intact.
- Greasing is Key: Generously grease the baking dish to prevent sticking; liberally apply non-stick spray or butter.
- Spice It Up: Feel free to add a pinch of cayenne or smoked paprika to the egg mixture for an extra kick in your Baked Chiles Rellenos!
Storage Tips for Baked Chiles Rellenos
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to maintain texture.
- Freezer: Baked Chiles Rellenos can be frozen for up to 2 months. Wrap each pepper tightly in plastic wrap and place in a freezer-safe container.
- Thawing: To thaw, place the frozen peppers in the fridge overnight before reheating. This gradual thawing helps retain moisture and flavor.
- Reheating: For best results, reheat the thawed chiles in the oven at 350°F (175°C) for 20-25 minutes until heated through and the cheese is bubbly.
Baked Chiles Rellenos with Chorizo Recipe FAQs
How do I choose the right poblano peppers?
Absolutely! When selecting poblano peppers, look for ones that are firm and heavy for their size. This ensures they roast well and hold their shape when stuffed. Avoid peppers with dark spots all over, as this can indicate overripeness.
How should I store leftover Baked Chiles Rellenos?
You can store your leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, simply reheat them in the oven at 350°F (175°C) for about 15 minutes to restore their delicious texture.
Can I freeze Baked Chiles Rellenos?
Very much! Baked Chiles Rellenos can be frozen for up to 2 months. Wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe container. For thawing, move them to the fridge overnight before reheating.
What if my mixture is too runny?
If your egg mixture seems too runny, you can thicken it by whisking in a bit more flour, about one tablespoon at a time, until you reach the desired consistency. This will help ensure the batter coats the peppers well and holds its shape during baking.
Are Baked Chiles Rellenos safe for those with dairy allergies?
It’s important to note that this recipe contains dairy, specifically cheese and milk, which may not be suitable for individuals with dairy allergies. You could use lactose-free milk and dairy-free cheese alternatives to customize the dish for your dietary needs.
How can I add more vegetables to the filling?
To enhance the filling, consider adding finely chopped veggies like spinach, sautéed onions, or corn. Aim for about 1 cup of added vegetables. Just be sure to sauté them first to release some moisture before stuffing the peppers, ensuring a well-balanced filling!
Baked Chili Rellenos: The Best Healthy Twist on Tradition
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Whisk
Ingredients
For the Peppers
- 4 pieces Poblano Peppers Choose firm, heavy ones for better roasting.
For the Filling
- 1 cup Shredded Monterey Jack Chorizo Freshly shredded is preferred for creaminess.
- 1 cup Shredded Cheddar Cheese Mix mild and sharp varieties for enhanced flavor.
For the Batter
- 4 large Large Eggs Room-temperature eggs mix more evenly.
- 1/2 cup All-Purpose Flour Unbleached gives a better taste.
- 1 cup Whole Milk Skim milk can result in a drier texture.
- 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
- 1 teaspoon Salt Balances flavors.
- 1/2 teaspoon Black Pepper Freshly ground enhances flavor.
For the Baking Dish
- 1 tablespoon Non-Stick Spray or Butter Generous application is crucial.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under the broiler, turning until charred.
- Cool, peel the peppers, slice them open, and remove the seeds and membranes.
- Stuff each pepper with shredded Monterey Jack chorizo.
- Whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Arrange the stuffed peppers in a greased baking dish and pour the egg mixture over them.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 30-35 minutes, until puffed and golden with bubbling cheese.
- Rest for 5-10 minutes before slicing.
Notes
Nutrition
Leave a Comment