Baked Chili Relleno
Creamy baked chili relleno with melted cheddar cheese delivers smoky heat and rich custard-like texture, perfect for comfort food lovers and family dinners.
Ingredients
Instructions
- Put the diced or chopped green chilies in a 7 x 11-inch baking pan.
- Cover the chilies with grated cheddar cheese.
- Beat the eggs until well combined.
- Add flour, milk, and salt to the beaten eggs and mix thoroughly.
- Pour the egg mixture over the cheese and chilies in the baking pan.
- Bake at 350°F (175°C) for 45 to 50 minutes until the custard sets.
Tips & Substitutions
For a spicier kick, consider using jalapeño or poblano peppers instead of green chilies. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. Ensure the cheese is well-distributed to prevent sogginess and enhance flavor. You can also add diced onions or bell peppers to the mix for extra texture and taste.
Serving Suggestions
Baked Chili Relleno makes a wonderful main dish, especially when served alongside a fresh salad or rice. Consider pairing it with guacamole or sour cream for added creaminess. For an authentic touch, serve it with Quesadillas Con Salsa De Tomatoe for a delightful Tex-Mex meal. This dish is also great for brunch or as a hearty breakfast option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but be cautious not to overheat, as it may make the dish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chili Relleno contains roughly 898 calories, with 24g protein, 162g carbohydrates, and 16g fat. It is an excellent source of protein (48% of the Daily Value), iron (48% of the Daily Value), and calcium (35% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1019mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chilies instead of canned?
Absolutely! If using fresh chilies, roast them first to enhance their flavor and make peeling easier. Once roasted and peeled, chop them finely before adding to the baking pan. This will give your baked chili relleno a more vibrant and fresh taste.
What can I substitute for Cheddar cheese?
If you're looking for alternatives to Cheddar cheese, try Monterey Jack or Pepper Jack for a milder or spicier flavor, respectively. You could also use a blend of cheeses for added depth, such as mozzarella and Gouda. Just ensure that the cheese melts well for the best texture.
How do I know when the dish is done baking?
The baked chili relleno is done when the custard has set and is firm to the touch, usually after 45 to 50 minutes in the oven. You can check for doneness by inserting a knife in the center; it should come out clean. If it jiggles too much, give it a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).