Chiles rellenos are traditionally poblano peppers stuffed with cheese or picadillo, battered, and fried, but this baked version simplifies the technique while keeping the essential flavors: roasted, blistered poblano skin and a warm, cheesy interior. Fresh mint is a less common addition, but it echoes the way Mexican cooks often finish rich, cheesy dishes with fresh herbs to cut through the richness. Roasting and peeling the poblanos first is the step that cannot be skipped — it removes the tough outer skin and adds a smoky sweetness that raw or unroasted peppers simply do not have. The filling here, rice, cheese, corn, and mint, is a home-style approach that keeps things simple compared to a traditional picadillo filling with ground meat and dried fruit. Baked rather than fried and battered, this version is easier to make on a weeknight while still delivering that unmistakable roasted-pepper flavor that defines the dish.
Serves 5
Char the poblanos directly over a gas flame or under a broiler, turning until blistered and blackened all over, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and steam 10 minutes.
Peel off the charred skin under running water or by rubbing with a paper towel. Make a slit down one side of each pepper and carefully remove the seeds, keeping the pepper intact.
Heat oil in a skillet, add onion and cook 5 minutes until soft. Add garlic and corn, cook 3 minutes more. Remove from heat and stir in rice, half the cheese, mint, cilantro, and salt.
Preheat oven to 375°F (190°C). Carefully stuff each poblano with the rice mixture through the slit, packing gently without tearing the skin.
Arrange stuffed peppers in a baking dish, top with remaining cheese, and bake 15-18 minutes until the cheese melts and the peppers are heated through.
Drizzle with crema and scatter extra mint over the top before serving warm.
Steam the roasted poblanos covered for the full 10 minutes — this loosens the skin enough that it peels off in sheets rather than shredding.
Handle the peppers gently once peeled; they tear easily, so widen the slit carefully rather than forcing the filling in.
Char the peppers until they look nearly all black — undercharred skin is much harder to peel cleanly.
Add cooked, crumbled chorizo to the filling for a heartier, meatier version.
Use a tomato-based ranchero sauce spooned over the peppers before baking instead of just cheese.
Swap mint for epazote, a more traditional Mexican herb, if you can find it.
Refrigerate stuffed peppers up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven until warmed through; avoid the microwave, which makes the pepper skin rubbery.
Chiles rellenos are a classic of Puebla cuisine, traditionally battered and fried with a tomato sauce; this baked, herb-finished version is a lighter, modern home-kitchen interpretation that keeps the roasted poblano at its center.
You can, but you'll lose the distinct smoky, slightly spicy flavor that roasted poblano skin provides — poblanos are worth seeking out.
It likely wasn't charred enough or didn't steam long enough — the skin should look mostly blackened before you start peeling.
Yes, stuff the peppers a day ahead and refrigerate, then bake just before serving, adding a few extra minutes to the bake time.
Per serving (260g / 9.2 oz) · 5 servings total
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