Chile Relleno Bake Recipe

Roast and peel

Preheat the oven broiler to high (or preheat a gas burner). Place the poblanos on a rimmed baking sheet and brush lightly with 1 tablespoon olive oil; sprinkle 1 teaspoon salt over them. Broil or roast, turning every 2–3 minutes, until the skins are blistered and blackened on all sides, about 8–12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam—this loosens skins. Peel off the charred skins, being careful not to tear the flesh. Make a lengthwise slit on one side of each pepper and remove seeds and membranes with a small spoon or under running water; keep peppers intact as boats for stuffing. Pat dry with paper towels.

Cook aromatics and meat

Preheat a large skillet over medium heat and add 1 tablespoon olive oil. Add the chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey) and cook, breaking up with a spoon, until browned and cooked through, 6–8 minutes. Drain excess fat if needed.

Combine filling ingredients

Stir in the drained diced tomatoes, corn, black beans, cumin, chili powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook together 2–3 minutes to meld flavors. Remove from heat and stir in chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning.

Prepare cheese mixture

In a medium bowl, beat the softened cream cheese until smooth. Add the shredded Monterey Jack (reserve about 1/2 cup for topping if desired) and mix. In a separate small bowl, whisk together eggs, milk, and 2 tablespoons flour until blended; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the egg mixture into the cheese mixture and stir until a uniform, spreadable filling forms.

Assemble peppers

Preheat oven to 375°F (190°C). Line a 9x13-inch baking dish with a thin film of oil or nonstick spray. Spoon a portion of the meat/bean filling into each prepared poblano, filling to about three-quarters full (the cheese mixture will expand and bind inside). Then top each stuffed pepper with a generous spoonful of the cheese/egg mixture, spreading to cover the open cavity. If you reserved shredded cheese, sprinkle about 1–2 tablespoons over each pepper.

Bake

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10–12 minutes until the cheese binder is set, lightly golden on top, and internal temperature reaches 165°F (74°C). If you prefer more browning, broil 1–2 minutes at the end watching closely.

Remove the chile relleno bake from the oven and allow to rest 5 minutes. Drizzle with Mexican crema or dollop sour cream, sprinkle crumbled queso fresco and chopped cilantro, and serve with lime wedges on the side. Serve warm; pairs well with rice, a simple salad, or warm tortillas.