Simple No Fry Chiles Rellenos

Delight in the vibrant flavors of Mexico with this Simple No-Fry Chiles Rellenos recipe, a healthier twist on a beloved classic. Featuring roasted poblano peppers stuffed with gooey Monterey Jack cheese, this dish skips the frying pan in favor of a light egg batter baked to golden perfection. A fragrant tomato sauce infused with cumin, garlic, and onions adds depth, while fresh cilantro provides a bright finishing touch. Perfect for busy weeknights or as a comforting dinner, this recipe delivers all the bold, smoky flavors you love without the extra oil. Ready in under an hour, this satisfying oven-baked chiles rellenos makes a crowd-pleasing meal for the whole family.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1.5 cups Shredded Monterey Jack cheese
• 1 cup Tomato sauce
• 0.5 cup Diced onion
• 2 cloves Garlic cloves, minced
• 1 tablespoon Vegetable oil
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 whole Eggs
• 2 tablespoons All-purpose flour
• 2 tablespoons Milk
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the poblano peppers on a baking sheet lined with foil. Broil them on high for 5-7 minutes per side, or until the skin is blistered and charred.

Step 3

Remove the peppers from the oven, place them in a sealed plastic bag or a bowl covered with plastic wrap, and let them steam for 10 minutes to loosen the skins.

Step 4

While the peppers are steaming, heat the vegetable oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 3-5 minutes until softened and fragrant.

Step 5

Stir in the tomato sauce, ground cumin, salt, and black pepper. Let the sauce simmer for 5-7 minutes, then set it aside.

Step 6

Carefully peel the charred skin off the peppers. Make a small slit in each pepper and remove the seeds and membranes, being careful not to tear the peppers.

Step 7

Stuff each pepper with shredded Monterey Jack cheese, and place them seam-side down in a greased baking dish.

Step 8

In a medium mixing bowl, whisk together the eggs, flour, milk, and a pinch of salt to create a light batter.

Step 9

Pour the prepared tomato sauce over the stuffed peppers, then drizzle the egg batter evenly on top.

Step 10

Bake the dish in the preheated oven for 20-25 minutes, or until the batter is set and lightly golden.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.

Step 12

Serve warm, and enjoy your delicious no-fry chiles rellenos!

Nutrition Facts

Serving size	(1168.3g)

Amount per serving	% Daily Value*
Calories	1304.8

Total Fat 87.1g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 8.4g
Cholesterol 896.7mg	0%
Sodium 4106.4mg	0%
Total Carbohydrate 63.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 27.2g
Protein 77.4g	0%

Vitamin D 213.0IU	0%
Calcium 1465.2mg	0%
Iron 9.9mg	0%
Potassium 1729.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 22.9%

Carbs: 18.9%