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Deconstructed chile rellenos cooked in a skillet with a savory dutch baby base, stuffed roasted poblano peppers, tons of gooey melted cheese, slathered in green chile and salsa!
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Savory Chile Relleno Baked Dutch Baby
If you like dutch baby style oven pancakes, the easy-baked oven pancakes – with a spicy and savory twist – will soon be one of your favorites. We’re roasting poblano peppers, then stuffing them with two types of cheese, green chile sauce, and surrounding it in a savory garlic-loaded baked pancake for a dinner that packs a punch – without all the work of fried chile rellenos.
My family loved these when we have our Hispanic Night! It pairs very well with my favorite corn pico de gallo!
How To Make Chile Relleno Skillet
To make this skillet, you’ll need:
- Poblano Peppers: Provide a mild, slightly smoky flavor, acting as the base.
- Shredded Cheese (Monterey Jack or Cheddar): Adds creaminess and a gooey texture.
- Green Chile Sauce: Introduces a tangy and slightly spicy element.
- All-Purpose Flour & Milk: Form the base of the Dutch baby, giving it structure.
- Eggs: Bind the batter, contributing to the Dutch baby’s puffiness.
- Garlic Salt: Adds savory depth.
- Black Pepper: Enhances overall flavor.
- Butter: Ensures a golden, crispy edge to the Dutch baby.
- Fresh Cilantro: Offers a fresh, herby garnish to finish the dish.
Use this Method:
- Roast and Prepare Poblanos: Char 2 poblano peppers over a gas flame or in the oven. Place in a bowl, cover to steam, then peel off the skins and remove seeds.
- Stuff Peppers: Mix a cup of shredded cheese (like Monterey Jack or Cheddar) with ½ cup of green chile sauce. Stuff the peppers with this mixture.
- Make Dutch Baby Batter:
- Whisk together ¾ cup all-purpose flour, ¾ cup milk, 3 large eggs, 1 teaspoon garlic salt, and a pinch of black pepper until smooth.
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare Skillet: In a 10-inch cast-iron skillet, heat 2 tablespoons of butter over medium-high heat until melted. Pour the Dutch baby batter into the skillet, then carefully place the stuffed poblanos on top.
- Bake: Transfer the skillet to the oven. Bake for 20-25 minutes until the pancake is puffed and golden brown.
- Serve: Drizzle with additional green chile sauce and a sprinkle of fresh cilantro. Serve immediately for the best texture.
Tips and Tricks for Perfect Chile Relleno Skillet
Preparing the Poblano Peppers:
Roasting the Peppers: The traditional way to roast poblano peppers is over an open flame until they are charred and blistered. You can also use an oven broiler. Once roasted, place them in a covered bowl or plastic bag for a few minutes to steam, which makes it easier to peel off the skin.
Peeling the Peppers: After steaming, peel the poblano peppers carefully to remove the charred skin. A gentle rub with a paper towel or your fingers works well. Avoid rinsing them under water, as it can wash away some of the flavor.
Removing Seeds and Membranes: Cut a small slit in each roasted pepper and carefully remove the seeds and membranes, but be gentle to keep the pepper intact.
Choosing Fillings: You can fill poblano peppers with a variety of ingredients like cheese, seasoned ground meat, beans, or vegetables. Choose fillings that you enjoy and that complement the flavors of the dish.
Stuffing Carefully: When stuffing the peppers, be gentle to avoid tearing them. You can use a spoon or your fingers, depending on the filling’s texture.
My Pro Tip
Recipe Tip
I like to mix my dutch baby ingredients in a large measuring cup – that way you can easily quickly pour into the preheated pan! And it’s less mess to cleanup!
Batter Consistency: Prepare a light, airy batter for coating the stuffed peppers. The batter should be thick enough to coat the peppers but not so thick that it overwhelms them. You can make a batter with flour and beaten egg whites for a fluffy texture.
Fry at the Right Temperature: Heat your oil to the right temperature (around 350°F or 175°C). This ensures that the peppers cook evenly and the batter crisps up nicely without absorbing too much oil.
Flip Carefully: When frying, use a spatula or tongs to carefully flip the peppers. Be gentle to avoid damaging the delicate batter coating.
Sauce and Cheese:
Flavorful Sauce: Choose a flavorful sauce to top your Chile Relleno Skillets. Tomato-based sauces with spices like cumin and garlic are common choices. Make sure the sauce is heated before pouring it over the peppers.
Melted Cheese: After topping with sauce, sprinkle shredded cheese over the stuffed peppers. Use a cheese that melts well, such as Monterey Jack or Oaxaca cheese. You can also place the skillet under the broiler to melt and brown the cheese.
Serving and Presentation:
Garnish: Garnish your Chile Relleno Skillets with chopped fresh cilantro, sliced jalapeños, or a drizzle of crema for added flavor and a visually appealing presentation.
Serve Hot: These skillets are best served hot right out of the oven to ensure that the cheese is gooey and the flavors are at their peak.
FAQs
Chile Rellenos are a traditional Mexican dish consisting of roasted and stuffed poblano peppers. The peppers are typically filled with ingredients like cheese, seasoned meat, beans, or vegetables, then battered and fried until golden brown.
While poblano peppers are traditionally used for Chile Rellenos, you can experiment with other mild, large peppers like Anaheim, Pueblo Colorado chiles, or even bell peppers if you prefer a milder heat.
If you don’t have an open flame, you can roast poblano peppers under the broiler in your oven. Place them on a baking sheet and broil, turning occasionally, until the skin is charred and blistered. Alternatively, you can use a grill or a gas stovetop.
To avoid a thick or lumpy batter, gently fold beaten egg whites into the batter mixture. This creates a lighter, fluffier batter that coats the peppers evenly.
While Chile Rellenos are best served fresh and hot, you can prepare the roasted and stuffed peppers in advance and refrigerate them. When you’re ready to serve, prepare the batter and fry the peppers for a few minutes to reheat and crisp up the coating.
A tomato-based sauce, often with spices like cumin and garlic, is a classic choice for topping Chile Rellenos. You can also consider a roasted tomato salsa or a creamy poblano sauce for variation.
Chile Relleno Skillets are often served with sides like rice and beans, a simple salad, or tortillas. Fresh cilantro, sliced jalapeños, and crema make great garnishes.
Absolutely! You can fill poblano peppers with vegetarian options like cheese, beans, rice, or sautéed vegetables. For a vegan version, use plant-based cheese and replace the egg batter with a vegan batter using non-dairy milk and egg replacers.
Chile Rellenos are believed to have originated in Mexico and have been enjoyed for centuries. They are a beloved dish in Mexican cuisine and have also gained popularity in other parts of the world.
What to Serve With Skillet Chile Rellenos
Mexican Rice: Serve a side of Mexican-style rice, flavored with tomatoes, onions, and spices. The rice can soak up the sauce from the Chile Rellenos and provide a satisfying base for your meal.
Refried Beans: Creamy and savory refried beans are a classic accompaniment to Chile Rellenos. They add richness and protein to the meal.
Corn or Flour Tortillas: Warm tortillas make it easy to enjoy the Chile Rellenos by scooping up the filling and sauce. You can also use them to make small tacos with the pepper and its toppings.
Guacamole: Freshly made guacamole adds a creamy and slightly tangy element to your meal. It’s a fantastic dip for tortilla chips or a topping for your Chile Rellenos.
Salsa: Offer a variety of salsas, such as pico de gallo, roasted tomato salsa, or a fiery hot salsa for extra flavor and heat.
Cilantro-Lime Slaw: A light and zesty slaw with cilantro and lime juice can provide a refreshing contrast to the richness of the Chile Rellenos.
Pickled Red Onions: Tangy pickled red onions can add a burst of flavor and a crunchy texture that complements the dish.
Avocado Slices: Serve sliced avocado or a simple avocado salad with lime juice, salt, and pepper for a creamy and fresh side.
Crema or Sour Cream: A dollop of crema or sour cream can cool down the heat from the peppers and add a creamy element to the meal.
Grilled Corn: Grilled or roasted corn on the cob with a sprinkle of chili powder and lime juice can be a tasty side dish.
Fruit Salad: A light and refreshing fruit salad with a mix of tropical or seasonal fruits can provide a sweet contrast to the savory flavors of the Chile Rellenos.
Mexican Street Corn (Elote): Elote is grilled corn on the cob coated with mayonnaise, cotija cheese, chili powder, and lime juice. It’s a popular street food dish that pairs well with Chile Rellenos.
Jicama Salad: A jicama salad with lime juice, chili powder, and chopped cilantro offers a crunchy and refreshing option.
Tostones (Fried Plantains): Crispy tostones are a delicious addition to the meal, offering a sweet and savory contrast.
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Chile Relleno Skillet
Equipment
Ingredients
- 2 poblano peppers halved
- 1 cup shredded cheese Monterey Jack or Cheddar
- ½ cup green chile sauce
- ¾ cup all-purpose flour
- ¾ cup milk
- 3 large eggs
- 1 teaspoon garlic salt
- Black pepper to taste
- 2 tablespoons butter
- Fresh cilantro for garnish
Instructions
- Char 4 poblano peppers over a gas flame or in the oven. Place in a bowl, cover to steam, then peel off the skins and remove seeds.
- Mix a cup of shredded cheese (like Monterey Jack or Cheddar) with ½ cup of green chile sauce. Stuff the peppers with this mixture.
- Whisk together ¾ cup all-purpose flour, ¾ cup milk, 3 large eggs, 1 teaspoon garlic salt, and a pinch of black pepper until smooth.
- Set your oven to 425°F (220°C).
- In a 10-inch cast-iron skillet, heat 2 tablespoons of butter over medium-high heat until melted. Pour the Dutch baby batter into the skillet, then carefully place the stuffed poblanos on top.
- Transfer the skillet to the oven. Bake for 20-25 minutes until the pancake is puffed and golden brown.
- Drizzle with additional green chile sauce and a sprinkle of fresh cilantro. Serve immediately for the best texture.
How do you char the peppers?
You cook them over high heat, for example in a pan without oil, it just browns/blackens the outside of the pepper. You can also char them on the grill.
I think your meant to write “2” peppers and not 4.
Anxious to make this! Sounds like a fun one to make and yummy as well.
Love reading your recipes.
Have a great day?
Yes! 2 cut in half, so 4 pieces