Baked Chiles Rellenos with Cheese and Tomato Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Roasted poblano peppers stuffed with melting cheese, baked in a savory tomato sauce for a comforting Mexican classic. This Mexican-inspired Cinco de Mayo recipe, ready in about 65 minutes, pairs poblano peppers, monterey jack cheese, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large poblano peppers
• 8 ounces, shredded monterey jack cheese
• 3 large, separated eggs
• 1/2 cup, plus extra for dusting all-purpose flour
• 14 ounces canned crushed tomatoes
• 1 small, finely chopped white onion
• 2, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 2 tbsp, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Roast 4 large poblano peppers directly over a gas flame or under a broiler, turning with tongs until the skin is blackened and blistered all over, about 10 minutes. Place in a sealed bowl or plastic bag to steam for 15 minutes. Peel off skins, being careful not to tear. Make a slit along the side of each pepper and remove seeds.
2. Step 2: Stuff each peeled poblano pepper with 2 ounces shredded monterey jack cheese, gently pressing cheese into the cavity.
3. Step 3: Preheat oven to 375°F. Lightly dust stuffed peppers with 1/2 cup all-purpose flour.
4. Step 4: In a mixing bowl, beat 3 large egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk 3 large egg yolks until smooth, then fold yolks gently into egg whites.
5. Step 5: Dip each floured stuffed pepper into the egg batter, coating completely. Place on a baking sheet lined with parchment paper.
6. Step 6: Bake peppers for 15-18 minutes until the egg coating is puffed and lightly golden.
7. Step 7: While peppers bake, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped white onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent.
8. Step 8: Add 14 ounces canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin. Simmer sauce for 10 minutes until thickened.
9. Step 9: Serve baked chiles rellenos topped with warm tomato sauce and garnish with 2 tbsp chopped fresh cilantro.