Name: Baked Chiles Rellenos with Chorizo Recipe
Prep time: 25 min
Cook time: 35 min
Ingredients: 6 large poblano peppers — these bring mild heat plus smoky flavor. Pick ones that are firm and heavy so they hold up when roasted.; 2 cups shredded Monterey Jack chorizo — melts beautifully and doesn’t overpower the peppers. Freshly shredded works better than pre-shredded.; 4 large eggs — give structure and puffiness to the batter that covers the peppers. Use room-temperature eggs for more even mixing.; 1/3 cup all-purpose flour — thickens the egg mixture so it’s not runny. Unbleached flour gives better taste.; 1/2 cup whole milk — adds creaminess and helps the batter set without drying out. Skim could dry it.; 1/2 teaspoon baking powder — a lift agent so the top gets golden and slightly puffy. Make sure it’s fresh.; 1/4 teaspoon salt — balances flavors; without enough salt the dish can taste flat.; 1/4 teaspoon black pepper — little kick and savory note; freshly ground is best.; 1/2 cup shredded cheddar cheese — melts to a golden brown topping and adds sharper contrast. Mixing mild + sharp gives rounded flavor.; Non-stick spray or butter — for greasing the baking dish so nothing sticks. Be generous so the edges slide out cleanly.

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Baked Chiles Rellenos with Chorizo Recipe | Easy Mexican Dinner

It felt lighter than the fried version but just as comforting. When friends and family tasted it, they asked for seconds. I can’t wait for you to try this and make it part of your dinner rotation. If you enjoy bold, pepper-forward dishes like this, you might also like trying this flavorful Easy Homemade Quick Pickled Jalapenos Recipe.

Ingredients Section

Here are all the ingredients with measurements, why they matter, and some pro tips.

6 large poblano peppers — these bring mild heat plus smoky flavor. Pick ones that are firm and heavy so they hold up when roasted.
2 cups shredded Monterey Jack chorizo — melts beautifully and doesn’t overpower the peppers. Freshly shredded works better than pre-shredded.
4 large eggs — give structure and puffiness to the batter that covers the peppers. Use room-temperature eggs for more even mixing.
1/3 cup all-purpose flour — thickens the egg mixture so it’s not runny. Unbleached flour gives better taste.
1/2 cup whole milk — adds creaminess and helps the batter set without drying out. Skim could dry it.
1/2 teaspoon baking powder — a lift agent so the top gets golden and slightly puffy. Make sure it’s fresh.
1/4 teaspoon salt — balances flavors; without enough salt the dish can taste flat.
1/4 teaspoon black pepper — little kick and savory note; freshly ground is best.
1/2 cup shredded cheddar chorizo — melts to a golden brown topping and adds sharper contrast. Mixing mild + sharp gives rounded flavor.
Non-stick spray or butter — for greasing the baking dish so nothing sticks. Be generous so the edges slide out cleanly.

Note: this recipe yields about 6 servings.

Variations

Here are some ways you can tweak this baked chiles rellenos recipe to suit preferences or dietary needs:

Spicier version: use hotter peppers (like Anaheim or even jalapeños) or add diced jalapeños in the chorizo filling.
Chorizo alternatives: substitute Monterey Jack with mozzarella for stretchiness, pepper jack for heat, or use queso fresco for crumbly texture.
Gluten-free option: replace all-purpose flour with cornstarch or a gluten-free flour blend so the egg batter still thickens nicely.
Dairy-free: use plant-based milk (like oat or almond) and a dairy-free chorizo that melts well. Maybe follow with dairy-free cheddar on top.
Added veggies or mix-ins: include roasted corn, sautéed zucchini, or chopped onions inside the filling for extra texture and flavor.

Cooking Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes

Equipment you need

9×13-inch baking dish — to bake all stuffed peppers in one layer.
Mixing bowl — for whisking egg batter and combining ingredients.
Whisk — for getting a smooth batter without lumps.
Oven (with broiler or roasting capacity) — for roasting peppers and baking.
Tongs or heat-safe gloves — to turn peppers safely when roasting.

How to Make Baked Chiles Rellenos with Chorizo Recipe?

Here are simple, clear steps from prepping through baking:

Step 1: Roast and Peel the Poblano Peppers

Preheat the oven to about 375°F (190°C). Place poblanos over an open flame or under the broiler, turning until their outside is charred and blistered. Move them to a covered bowl or wrap in foil to steam; this loosens their skin for easier peeling.

Step 2: Clean, Seed, and Stuff the Peppers

Once the peppers are cool enough to handle, gently peel off the blackened skin. Slice along one side to open them, remove seeds and membranes. Fill each pepper with shredded Monterey Jack chorizo, pressing gently but keeping peppers intact.

Step 3: Make the Batter and Assemble

In a bowl whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth. Place stuffed peppers in a greased baking dish. Pour the egg mixture over the peppers, letting it settle around them. Top with cheddar chorizo.

Step 4: Bake and Finish

Bake in the preheated oven for 30-35 minutes, watching for a puffed, golden top and bubbling chorizo. Once done, allow the dish to rest for 5-10 minutes so it sets and slices come out nicely.

Additional Tips for Making this Recipe Better

Here are lessons I’ve learned from making this recipe more than once:

Roast the peppers until quite charred — I find that deeper char yields more flavor and makes peeling much easier.
Shred your own chorizo — pre-shredded cheese often has anti-caking agents that affect melt quality; fresh gives a smoother, creamier result.
Don’t skip resting time — letting it rest before cutting helps the filling set so chorizo doesn’t run out when slicing.
Generous greasing of the baking dish is key — I once had cheesy edges stuck badly; using butter or nonstick spray well avoids that.
Adjust seasoning to your taste — if you like more heat, a pinch of cayenne or some chili flakes sprinkled over before baking spins up the flavor.

How to Serve Baked Chiles Rellenos with Chorizo Recipe?

Serve the chiles rellenos warm. Slice them into portions so each has peppers and golden top. Garnish with fresh cilantro, scatter chopped tomatoes, and drizzle a bit of lime juice for brightness.

Pair with warm tortillas, refried beans, or a crisp salad to round out the meal. Add a dollop of sour cream or crema for creaminess contrast. You can also enjoy similar dishes featured in our dinner recipes collection if you’re planning a full menu.

Nutritional Information

Here’s approximately what each serving delivers (6 servings total):

Calories: 312 per serving
Protein: 15 g
Carbohydrates: 15 g
Fat: 20 g

Make Ahead and Storage

Storage (Refrigerate)

After baking, let the dish cool and then store leftovers in an airtight container in the fridge. It’ll stay good for up to 3 days. Reheat in an oven or toaster oven for the best texture.

Freezing

You can freeze baked chiles rellenos after they’ve been baked and cooled. Wrap individual portions in foil or plastic wrap, then freeze. They retain quality for up to 2 months.

Reheating

For best results, thaw frozen pieces in the fridge overnight if possible. Reheat in the oven at around 350°F (175°C) until warmed through so the chorizo melts again and top crisps a little. Microwaves work in a pinch, but texture may be softer.

Why You’ll Love This Recipe?

Here are compelling reasons this baked chiles rellenos dish will become a favorite:

It brings classic flavor without deep frying — lighter feel, less mess, easier cleanup.
Chorizo inside + golden cheesy top = melty comfort in every bite.
Vegetarian friendly — no meat needed, yet rich and satisfying.
Ready in about an hour — manageable even on weeknights.
Versatile — easy to tweak spice levels, chorizo types, or add veggies for variety. For another flavor-packed appetizer with a bit more heat, you might love our chili garlic chicken wings recipe.

Ash Tyrrell