Baked Chiles Rellenos with Chorizo Recipe

Ash Tyrrell

Baked Chiles Rellenos with Chorizo Recipe

I baked chiles rellenos with chorizo for the first time last weekend, and it turned my kitchen into a little fiesta. I loved how roasting the peppers first gave that smoky flavor, and then baking with a chorizo-filled center made every bite gooey and satisfying. It felt lighter than the fried version but just as comforting. When friends and family tasted it, they asked for seconds.

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Prep Time 25

Cook Time 35

Servings: 6

Ingredients Method Notes

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.

Method

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

Notes

Roast the peppers until quite charred — I find that deeper char yields more flavor and makes peeling much easier.
Shred your own cheese — 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 cheese 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.