If you love a dish that bursts with cheesy goodness and a touch of smoky heat, then the Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe is going to be your new favorite! This warm, comforting entrée features perfectly roasted poblano peppers stuffed with creamy Monterey Jack and topped with a luscious cheddar cheese crust. Every bite delivers a wonderful combination of tender roasted chili, rich cheeses, and a light, fluffy egg batter that binds it all together. It’s a delightful twist on a classic Mexican treat that’s easy enough for any weeknight but special enough to impress guests.
Ingredients You’ll Need
This recipe shines because of its simplicity and straightforward ingredients. Each component plays a crucial role, from the roasted poblanos adding smoky depth, to the Monterey Jack providing melt-in-your-mouth creaminess, and the cheddar cheese bringing a sharp, golden finish on top.
- 6 large poblano peppers: These mild peppers offer just the right amount of smoky flavor and provide the vessel for the cheesy filling.
- 2 cups shredded Monterey Jack cheese: Known for its excellent melting qualities and mild flavor, this cheese is the star inside the peppers.
- 4 large eggs: Eggs create a light batter that envelops the peppers and helps everything hold together beautifully.
- 1/3 cup all-purpose flour: Flour adds structure to the egg mixture for a nicely textured bake.
- 1/2 cup whole milk: Milk adds creaminess and helps keep the batter tender and moist.
- 1/2 teaspoon baking powder: This gives the egg batter a little lift, making the top fluffy and golden.
- 1/4 teaspoon salt: Essential for enhancing the natural flavors of the peppers and cheese.
- 1/4 teaspoon black pepper: Adds a subtle hint of spice and balances the richness.
- 1/2 cup shredded cheddar cheese: Sprinkled on top, it melts into a beautifully browned, sharp crust.
- Non-stick spray or butter: Used for greasing the baking dish, helping ensure the peppers don’t stick and the cheese crisps just right.
How to Make Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
Step 1: Roast the Poblanos
Start by roasting your poblano peppers either over an open flame, gas burner, or under the broiler. Keep turning them until their skins are evenly charred and blistered. This roasting step is crucial because it softens the peppers, intensifies their flavor, and makes peeling the skin effortless.
Step 2: Peel and Prepare Peppers
Transfer your roasted poblanos to a bowl and cover it to steam, which loosens the skins. Once cooled, gently peel off the blistered skin, then carefully slice each pepper open on one side and remove all seeds. Removing seeds prevents any bitterness and reduces heat intensity while keeping that delicious smoky aroma intact.
Step 3: Stuff with Monterey Jack Cheese
Fill each pepper with the shredded Monterey Jack cheese. This cheese melts beautifully and creates a gooey, creamy center that contrasts wonderfully with the tender pepper walls.
Step 4: Prepare the Baking Dish and Batter
Lightly grease a 9×13-inch baking dish with non-stick spray or butter, then arrange the stuffed peppers in a single layer inside. Next, whisk together the eggs, flour, milk, baking powder, salt, and black pepper in a bowl until smooth. Pour this batter evenly over the peppers, making sure they are well-coated but not submerged completely.
Step 5: Add the Cheddar Topping and Bake
Generously sprinkle shredded cheddar cheese on top of the peppers. This final cheese layer bakes into a gorgeous golden crust that adds a sharp and tangy contrast to the milder Monterey Jack inside. Bake the dish at 375°F (190°C) for 30 to 35 minutes until the batter is puffed and golden.
Step 6: Cool and Serve
Remove from the oven and let your Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe cool for a few minutes before serving. This resting time helps the layers settle and makes slicing or serving easier without any cheesy filling escaping.
How to Serve Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
Garnishes
Fresh garnishes add brightness and texture to balance the rich cheese and roasted peppers. Try chopped fresh cilantro, a dollop of sour cream, or thinly sliced green onions. For a touch of heat, add a drizzle of spicy salsa or a sprinkle of smoked paprika.
Side Dishes
This dish pairs wonderfully with simple but flavorful sides like Spanish rice, refried beans, or a fresh avocado salad. The creamy, cheesy rellenos are rich, so light and vibrant sides keep the meal well-rounded and satisfying.
Creative Ways to Present
For a party or special occasion, slice the baked chili rellenos into bite-sized pieces and serve on a platter with toothpicks. Alternatively, nestle them in warm corn tortillas and garnish with crumbled queso fresco and a squeeze of lime for a delightful taco-style presentation.
Make Ahead and Storage
Storing Leftovers
Place leftover Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld nicely after a day, making it even tastier as leftovers.
Freezing
While best enjoyed fresh, you can freeze leftovers by wrapping individual portions tightly in plastic wrap and then foil, or by using freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if possible to maintain the crispy topping texture.
FAQs
Can I use other types of peppers instead of poblanos?
Absolutely! While poblanos are traditional for their mild heat and flavor, you can use poblano substitutes like anaheim or bell peppers if you prefer less heat.
Is it possible to make this recipe vegetarian or vegan?
This recipe is vegetarian as is, since it contains no meat. For a vegan version, you’d need to substitute the cheeses and egg batter with plant-based alternatives, which may alter the texture and flavor.
Can I prepare this dish ahead of time and bake later?
Yes, you can assemble the stuffed peppers and batter, then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes baking time if baking straight from the fridge.
What if I don’t have Monterey Jack cheese?
Monterey Jack is prized for its excellent meltability and mild taste. You can substitute with mozzarella or a mild white cheddar, but the flavor profile will shift slightly.
How spicy are these baked chili rellenos?
The poblanos offer mild heat with a smoky flavor, making this dish flavorful but not overly spicy. Removing seeds ensures they remain gentle for most palates.
Final Thoughts
Give this Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe a try and I promise you’ll have a new favorite comfort food on your hands. It’s the perfect marriage of smoky roasted peppers, melty cheeses, and a golden, baked egg topping that’s both satisfying and impressive. Whether serving family or friends, this dish always brings warmth and smiles to the table.
Print
Baked Chili Rellenos with Monterey Jack and Cheddar Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Baked Chili Rellenos Cheese recipe features poblano peppers stuffed with melty Monterey Jack cheese, coated in a fluffy egg batter, topped with cheddar, and baked to golden perfection. It’s a comforting Mexican-inspired dish that’s perfect for a flavorful vegetarian meal.
Ingredients
Poblanos and Cheese
- 6 large poblano peppers
- 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 Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Roast Peppers: Roast the poblano peppers over an open flame or under a broiler, turning frequently until their skins are charred and blistered all over.
- Steam and Peel: Transfer the charred peppers to a bowl, cover them to trap steam, and let them rest for several minutes. This softens the skin for easy peeling.
- Prepare Peppers: Peel off the loosened skins carefully. Make a slit along one side of each pepper and remove the seeds to reduce heat and bitterness.
- Stuff Peppers: Fill each pepper evenly with shredded Monterey Jack cheese, ensuring they are well-stuffed but not torn.
- Arrange in Dish: Place the cheese-stuffed peppers in a single layer in the prepared baking dish.
- Make Batter: In a mixing bowl, beat the eggs thoroughly. Add flour, milk, baking powder, salt, and black pepper. Whisk until the batter is smooth and combined evenly.
- Coat Peppers: Pour the egg batter evenly over the stuffed peppers in the baking dish, covering them completely.
- Add Topping: Sprinkle the shredded cheddar cheese evenly over the batter-covered peppers.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the tops are golden brown and puffed up nicely.
- Cool and Serve: Let the dish cool slightly before serving to allow the filling to set and flavors to meld.
Notes
- Roasting and steaming the peppers makes peeling the skin easier and adds a smoky flavor.
- Use whole milk for a richer batter, but you can substitute with 2% or plant-based milk if desired.
- Ensure the peppers are well-seeded to reduce unwanted bitterness.
- Leftovers can be refrigerated and gently reheated in an oven or microwave.
- For extra spice, add a pinch of cayenne pepper or hot sauce to the batter.
