Mexican Chili Rellenos
Mexican Chili Rellenos feature roasted banana peppers stuffed with melted Monterey Jack cheese, coated in a light batter, baked with salsa and cheese for a flavorful, cheesy dish.
Ingredients
Instructions
- Boil peppers until tender. Seed and split peppers down the side. Shred or slice the cheese into thin strips.
- Stuff each pepper with the cheese.
- Roll the stuffed peppers in flour, then dip in a mixture of eggs and milk.
- Brown the coated peppers in hot oil.
- Place the browned peppers in a baking dish, top with salsa and extra cheese.
- Bake uncovered for 20 minutes at 400°F.
Tips & Substitutions
For added flavor, consider mixing in some spices like cumin or smoked paprika with the cheese. If banana peppers are unavailable, poblano or Anaheim peppers can serve as great substitutes. To make this dish lighter, you can use reduced-fat cheese and milk. For a crunchy texture, try adding breadcrumbs on top before baking.
Serving Suggestions
Serve the chili rellenos hot from the oven, garnished with fresh cilantro or avocado slices. They pair beautifully with a side of Mexican rice or refried beans. For a complete meal, consider serving with a light salad or alongside dishes like Tex-Mex Party Soup.
Storage & Reheating
Store leftover chili rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 15-20 minutes. This will help maintain their crispy texture compared to using the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chili Rellenos contains roughly 1320 calories, with 26g protein, 239g carbohydrates, and 30g fat. It is an excellent source of calcium (67% of the Daily Value), protein (51% of the Daily Value), and iron (49% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1652mg per serving (72% 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 make these chili rellenos ahead of time?
Yes, you can prepare the stuffed and coated peppers in advance and refrigerate them. Bake them just before serving for the best texture. This makes them a convenient option for entertaining or meal prep.
What can I use instead of Monterey Jack cheese?
If Monterey Jack isn't available, consider using queso blanco or cheddar cheese for a different flavor. For a creamier texture, cream cheese mixed with shredded cheese can also work well in this recipe.
Can I make these chili rellenos vegetarian?
Yes, this recipe is already vegetarian-friendly. To enhance the filling, consider adding sautéed mushrooms or black beans for additional protein and flavor, making them a satisfying option for vegetarian recipes.
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).