Name: Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers, roasted and peeled; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 4 oz cream cheese, softened; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 2 green onions, finely chopped; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; Salt and black pepper to taste; 1 tbsp olive oil (for baking dish); Optional: chopped jalapeño or hot sauce (for heat); Optional: sour cream or salsa for serving

Jump to Recipe

Picture this: the smoky aroma of blistered poblano peppers fills your kitchen, mingling with the rich, melty scent of three glorious cheeses weaving together in a warm embrace. As you take a bite into these vibrant, golden baked chili rellenos, the creamy cheddar and Monterey Jack melt into a tangy cotija kiss, all lifted by a whisper of cumin and paprika. This Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe is not just a dish; it’s a celebration of flavor and ease that turns any dinner into an unforgettable fiesta. Trust me, once you try this, it’s going to become your go-to for dinner parties or cozy nights in.

Why You’ll Love This Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe

Ready in 45 minutes: Whip up a crowd-pleasing, hearty meal faster than you’d expect, perfect for busy weeknights or last-minute guests.
Simple, wholesome ingredients: Using fresh poblanos and a trio of cheeses, this recipe lets those bold, natural flavors shine without complicated steps.
Great for beginners: Whether you’re new to Mexican-inspired dishes or a seasoned cook, these stuffed peppers are easy to assemble and forgiving in the oven.
Impressively beautiful presentation: Those glossy, roasted peppers stuffed to the brim with cheesy goodness practically demand a double-take at the table.
Customizable and versatile: Spice it up with jalapeños or cool it down with sour cream; you can tweak this dish to perfectly match your mood and palate.

Why This Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe Works

This recipe hits the sweet spot by combining a few key techniques and ingredients that ensure a melt-in-your-mouth experience. Roasting the poblanos until perfectly charred not only gives them a smoky depth but also makes peeling a breeze, preserving their tender texture. The cheese blend—sharp cheddar, creamy Monterey Jack, and crumbly cotija—creates a beautiful balance of flavors and textures that complement each other like old friends. Lastly, baking the stuffed peppers just until golden and bubbly ensures the cheese melts fully without turning oily or rubbery, keeping the filling creamy and luscious. These thoughtful details make all the difference.

White rectangular baking dish filled with multiple whole poblano peppers stuffed generously with creamy cheese, topped with a golden, bubbly layer of melted cheese browned evenly, garnished with fresh chopped cilantro, sitting in a rich sauce made from melted cheese and spices, photographed in a professional 3/4 angle shot on white marble background with natural lighting, like a hero shot from a food magazine, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe embraces simplicity with a few fresh, flavorful ingredients that come together to create a vibrant dish bursting with Mexican-inspired tastes.

Poblano peppers: Large and mild, perfect for stuffing and roasting to smoky perfection.
Cheddar cheese: Sharp and tangy, adds that classic cheesy depth.
Monterey Jack cheese: Creamy and mild, it melts beautifully into a gooey filling.
Cream cheese: Provides smoothness and extra creaminess that binds the filling.
Cotija cheese: Salty, crumbly, and uniquely Mexican – adds a burst of flavor.
Fresh cilantro & green onions: Bright, fresh herbs that lift the dish with their clean, vibrant notes.
Garlic powder, onion powder, smoked paprika, ground cumin: Spice blend that layers warmth and smokiness.
Olive oil: For greasing and a subtle fruity richness during baking.
Salt and black pepper: Essential seasoning to tie it all together.
Optional jalapeño or hot sauce: Adds a fiery kick for those who dare.
Sour cream or salsa: Perfect cooling accompaniments to brighten each bite.

Ingredient Substitutions & Tips

Poblano peppers: Try Anaheim peppers if you want something milder; for a bit more heat, pasilla peppers work beautifully.
Cream cheese: You can swap in mascarpone for an even silkier texture or use full-fat ricotta for a lighter option.
Cotija cheese: If unavailable, feta or queso fresco make great substitutes offering similar crumbly saltiness.
Cheddar and Monterey Jack: Feel free to mix in mozzarella for extra stretch or pepper jack for added spice.

👨‍🍳 Pro Tips for Perfect Results

Roast evenly: Turn your peppers frequently over the flame or broiler to get an even char for easy peeling.
Let peppers steam: After roasting, place them in a covered bowl—this loosens skins effortlessly without damage.
Don’t overstuff: Filling too much can cause the peppers to split during baking—aim for a snug but not bursting fit.
Use room temperature cheeses: It helps the filling mix smoothly and bake uniformly.
Drizzle olive oil sparingly: Too much oil weighs down the dish—just enough to promote browning and keep peppers moist.

How to Make Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe

Step 1: Roast and Prepare the Poblano Peppers

Fire up your broiler or open flame and roast each poblano pepper until the skin is blackened and blistered all over. This process unlocks a smoky aroma that will infuse the entire dish. Once roasted, place the peppers in a covered bowl to steam for about 10 minutes—this gentle heat loosens their skins, making peeling a breeze. Carefully peel off the skin and slice each pepper down one side to remove the seeds, keeping the peppers whole and sturdy for stuffing.

💡 Pro Tip: Use tongs to handle hot peppers and don’t rinse them with water after peeling; the residual smoky oils cling to the flesh, adding spectacular flavor.

Step 2: Mix the Cheesy Filling

In a large bowl, combine shredded cheddar, Monterey Jack, softened cream cheese, and crumbled cotija cheese. Stir in chopped cilantro and green onions for bursts of freshness. Season with garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper until everything is perfectly balanced. If you like some heat, now’s the time to add finely chopped jalapeños or a dash of your favorite hot sauce. Mix until smooth but still textured.

💡 Pro Tip: Let the cream cheese sit at room temperature to blend effortlessly for a luscious filling.

Step 3: Stuff the Peppers

Gently spoon the cheese mixture into each prepared poblano until filled but not overly packed. Arrange the stuffed peppers seam-side up in a baking dish lightly coated with olive oil, giving them plenty of space so they bake evenly without sticking.

💡 Pro Tip: Handle with care—poblanos are tender after roasting and can tear if overstuffed or moved roughly.

Step 4: Bake to Golden Perfection

Drizzle a little olive oil around the peppers to promote browning and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes. You’ll know they’re done when the cheese inside is bubbling and the tops take on a beautiful golden hue. The aroma that fills your kitchen now is pure joy.

💡 Pro Tip: For extra golden tops, you can broil the peppers for the last 2 minutes—just watch closely so they don’t burn.

Step 5: Garnish and Serve

Remove the peppers from the oven and allow them to cool slightly. Sprinkle fresh cilantro over the top and serve warm with sides of tangy salsa, cool sour cream, or both for the perfect creamy contrast.

💡 Pro Tip: A squeeze of fresh lime juice right before serving adds a bright, zesty pop that elevates every bite.

Common Mistakes to Avoid

Learn from these common pitfalls:

Peeling too early: Skins won’t come off easily if peppers haven’t steamed long enough after roasting.
Overstuffing the peppers: This can cause them to break or leak cheese during baking.
Using cold cheese mixture: Chilled cheese won’t blend well, leading to uneven melting.
Baking at too low a temperature: Cheese won’t brown properly, and peppers may become soggy.
Skipping olive oil: Without it, peppers can stick to the dish and dry out.
Forgetting to season: Mild poblano peppers need a punch of seasoning to really shine.

Delicious Variations to Try

Once you’ve mastered the classic version:

Spicy Chorizo & Cheese

Add cooked crumbled chorizo to the cheese mix for a smoky, spicy meat twist that adds richness and depth.

Vegetarian Black Bean & Corn

Stir in drained black beans, sweet corn kernels, and a sprinkle of chili powder to create a colorful, hearty vegetarian filling.

Mushroom & Poblano Blend

Sauté finely chopped mushrooms with garlic and onions, mixing them into your cheese filling for a savory umami boost.

Green Chile & Cilantro Lime

Fold in diced roasted green chiles and fresh lime zest to brighten and heighten the traditional flavor profile.

Sweet & Smoky BBQ

Drizzle smoky barbecue sauce inside the peppers before stuffing and top with extra cheddar for a tangy-sweet experience.

How to Serve Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe

Single white plate with a perfectly roasted poblano pepper stuffed with creamy cheese and spices, topped with a golden, bubbly melted cheese crust with light browning, fresh chopped cilantro sprinkled on top, showing a close-up side view revealing a slight cross-section of the melted cheese inside, resting on a small pool of rich sauce, all placed on a white marble background, natural lighting enhancing the vibrant greens and warm cheese tones, intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprigs, thinly sliced green onions, a dollop of cooling sour cream or creamy avocado slices, and a sprinkle of extra crumbly cotija make perfect garnishes.

Side Dishes

Serve alongside fluffy Mexican rice, refried beans, or a simple crisp salad with lime vinaigrette to keep the meal balanced and satisfying.

Creative Ways to Present

Arrange the peppers nestled on a rustic wooden board topped with vibrant salsa fresca and lime wedges for a feast-like presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Cool completely and store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight!

Freezing

Wrap individual stuffed peppers tightly in plastic wrap and foil before freezing. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a preheated 350°F (175°C) oven for about 10-15 minutes until warmed through and bubbly. Avoid microwaving to keep the peppers from getting soggy.

FAQs

Can I use other types of peppers?

Absolutely! Anaheim or even bell peppers work well if poblanos aren’t available, though the flavor profile will be milder.

What if I don’t have cotija cheese?

Feta or queso fresco are excellent substitutes that provide the crumbly, salty punch cotija delivers.

Can I make this recipe vegan?

Try vegan cream cheese and cheese alternatives, and omit cotija. Roasted peppers stuffed with seasoned vegan cheese make a delicious plant-based version.

How spicy is this dish?

Moderate—you control the heat by choosing whether or not to add jalapeños or hot sauce to the cheese filling.

Can I prepare this dish ahead of time?

Yes, you can roast peppers and prepare the filling a day ahead. Assemble right before baking for best texture.

What’s the best way to roast peppers without a grill?

A broiler in your oven works perfectly—turn frequently to get evenly blistered skin.

Can leftovers be reheated in a microwave?

While possible, reheating in the oven preserves texture better; microwave may make peppers soggy.

Can I add meat to the filling?

Definitely! Cooked ground beef or shredded chicken mixed into the cheese filling adds protein and heartiness.

Final Thoughts

This Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe is a warm hug on a plate, bursting with smoky, cheesy goodness that’s sure to bring smiles to your table. The blend of cheeses, the charred peppers, and the subtle spice create an irresistible comfort food that’s both simple and show-stopping. Sharing this with friends and family feels like passing down a treasured secret, and each bite speaks of care, flavor, and fun.

Have you tried this Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🌶️🧀