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Baked Chile Rellenos

Author Vianney Rodriguez


  • 3 large poblano peppers halved seeds and stem removed
  • 8 eggs
  • 2 garlic cloves finely minced
  • 1/2 cup heavy cream
  • 1/3 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon oregano
  • 3 cups shredded cheese
  • 1 cup onion finely dice
  • 1 cup cilantro washed


  1. In a large mixing bowl place poblano peppers and submerge in hot water for 5 minutes until tender.
  2. Remove from water, drain well and dispose of water.
  3. Pre-heat oven to 400 degrees. Spray 6 individual oven safe casserole dishes with non stick cooking spray.
  4. In same mixing bowl whisk together eggs, garlic cloves and heavy cream. Add flour, baking powder, salt, pepper and oregano and whisk until smooth.
  5. Place one half of poblano chile in each oven safe dish. Pour egg mixture evenly between the 6 oven safe dishes and top each with ½ cup of shredded cheese.
  6. Bake about 15 minutes or until toothpick comes out clean when inserted into egg.
  7. Serve warm topped with onion and cilantro.