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How to Bake Chiles Rellenos

Chiles Rellenos is a marvelous Mexican dish that’s great for dinner, but even better for breakfast!

Chiles RellenosWhen I lived in California, I enjoyed this delicious treat with eggs for breakfast with my friends before we were off to work. They are so tasty – unforgettable!

Chiles Rellenos originated in the city of Puebla, Mexico.

How to Bake Chiles Rellenos:

Type: Breakfast Recipe

Serve with: cilantro & warm salsa
Prep Time: 30 – 40 min
Cook Time: 2 min
Yields: 6 servings



  1. Preheat oven to 250 degrees F.
  2. Roast 6 medium – large poblano peppers. Allow to cool in a sealed plastic or paper bag.
  3. Peel off the burnt skin, and make a slit in the side of each pepper. Remove the seeds & veins.
  4. Pat dry with paper towels, and transfer to a buttered baking dish.
  5. Mix shredded Monterrey Jack cheese, scallions, and crumbled stale bread that’s been lightly sauteed in peanut oil.
  6. With the palms of your hands, form cheese/bread mixture into 6 ovals & stuff each oval into the middle of each pepper. Carefully reshape the peppers as best you can.
  7. At this point, you can bake with or without a baked batter coating. It’s up to you.
  8. Bake for 15 – 20 min uncovered in the oven.
  9. Garnish with chopped cilantro and serve with warm salsa.

Chiles Rellenos is one of the nicest breakfasts to make when you want a change. Tasty & well worth the effort. Yummy.

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I hope you enjoy this Mexican Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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