Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Chiles Rellenos Recipe
Baked Chiles Rellenos deliver delicious results without frying fat, served perfectly with Mexican beans and rice for healthier traditional adaptations and satisfying meals. This health-conscious recipe maintains authentic flavors while eliminating excess oil through baking techniques. The traditional accompaniments create complete, balanced Mexican dining experiences.
This recipe is for delicious baked chiles rellenos without the fat of frying. Serve them with Mexican beans and rice.
Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
8
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Ingredients
8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
Spread about 1/4 cup egg mixture on bottom of a 9×13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.
Cook’s Note
You can use any fresh Mexican cheese as a substitute for queso fresco and any shredded Mexican cheese blend for shredded Cheddar.
Nutrition Facts (per serving)
| 257 | Calories |
| 16g | Fat |
| 12g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 9g | 45% |
| Cholesterol 137mg | 46% |
| Sodium 451mg | 20% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 17g | 34% |
| Vitamin C 38mg | 42% |
| Calcium 373mg | 29% |
| Iron 2mg | 8% |
| Potassium 258mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
