Baked Vegetarian Chile Rellenos - a healthier version of the traditional Mexican dish, these stuffed poblanos are baked and filled with veggies and cheese! (gluten free, low carb)
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4.5 from 6 votes

Baked Chile Rellenos

These Baked Chile Rellenos are a healthier version of the traditional Mexican stuffed poblanos - baked and filled with veggies and cheese!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: Mexican
Servings: 6 chile rellenos
Calories: 226kcal
Author: Isabel Eats


  • 6 large poblano peppers
  • 2 4-ounce cans diced green chiles
  • 1 pinch salt
  • 1/4 teaspoon cumin powder
  • 1/2 cup whole kernel corn
  • 1 1/2 cups shredded chihuahua cheese, or other melty cheese like mozzarella

For topping

  • 1/4 cup cotija cheese
  • 2 roma tomatoes, diced
  • 1/4 cup plain Greek yogurt, or sour cream
  • cilantro


  • Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
  • Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
  • Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can “sweat.”
  • While the poblanos are sweating, combine green chiles, salt, cumin powder and corn in a small bowl.
  • After 10 minutes, uncover the baking sheet and carefully work on removing as much of the blackened skin from the poblanos as possible. The poblanos will be very soft and delicate - just do the best you can. If you can't remove all the skin, that's okay. 
  • Cut the poblanos lengthwise from stem to tip, leaving the stem intact. Remove the seeds and place in a greased 9x13‑inch baking dish (or two smaller baking dishes).
  • Carefully spoon green chile and corn mixture into each pepper. Fill each pepper with shredded cheese and bake in oven for 15 minutes or until cheese is bubbly and melted.
  • Top with crumbled cotija cheese, freshly diced tomatoes and a dollop of plain Greek yogurt or sour cream.


Nutrition Facts
Baked Chile Rellenos
Amount Per Serving (1 chile relleno)
Calories 226 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 590mg25%
Potassium 392mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 13g26%
Vitamin A 500IU10%
Vitamin C 16.5mg20%
Calcium 230mg23%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1chile relleno | Calories: 226kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 590mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 16.5mg | Calcium: 230mg | Iron: 0.7mg