If you love comfort food with a little kick, you’re going to fall head over heels for this healthier take on classic chili rellenos. Instead of deep-frying, we’re baking these beauties—stuffed with gooey, melted cheese and surrounded by a light, fluffy, eggy mixture that tastes so much like the original (with a quarter of the calories and effort) that you’ll never look back. 

Paired with fresh salsa and perhaps some guac, these baked chili rellenos are a perfect balance of indulgent and wholesome for a protein-packed dinner that satisfies.

Why We Love This Healthy Baked Chili Rellenos Recipe

There’s something about chili rellenos that lights you up from the inside (even though these aren’t too spicy). But traditional versions can be heavy and leave you feeling weighed down. 

This baked version keeps all the flavor while lightening things up with reduced-fat cheeses, whole wheat flour, and baking instead of frying. 

It’s packed with protein from the eggs and cheese, delivers a good dose of veggies, and comes together easily for a weeknight dinner that feels special. Plus, it’s customizable—serve with a bright salsa, lettuce, tomatoes, and green onions, a dollop of Greek yogurt and or guac for a complete, satisfying meal.

Healthy Baked Chili Rellenos

Print Recipe Pin Recipe Rate Recipe

Course: dinner

Keyword: Healthy Baked Chili Rellenos

Servings: 4

Calories: 354kcal

Ingredients

• 8 whole roasted green chilis canned or freshly roasted, peeled and seeds removed
• 4 oz of reduced-fat Monterey Jack cheese
• Avocado oil cooking spray
• 6 eggs
• 1/2 cup whole wheat flour
• 1/2 cup milk of your choice
• 1 tsp chili powder
• 1/2 cup reduced-fat cheddar cheese shredded

Instructions

• Preheat oven to 350° F and lightly coat a 9 x 13-inch baking dish with cooking spray.
• Set whole green chilis on a clean dishcloth or paper towel to allow the liquid to drain.
• Thinly slice Monterey Jack cheese to equal the number of green chilis.
• Stuff each chili with a slice of cheese and set into the prepared baking dish in a single layer.
• In a large bowl, whisk eggs, milk, flour, and chili powder until smooth.
• Pour the egg mixture over the cheese-stuffed chilis.
• Sprinkle the cheddar cheese over the top.
• Place in the preheated oven and bake for 35 minutes or until the eggs are set and the top is lightly golden.
• Let cool slightly, and then slice into 4 servings.
• Serve with your favorite salsa, lettuce, tomatoes, green onions, and perhaps a dollop of Greek yogurt or homemade guac.
• Enjoy!

Notes

Calories: 354kcal | Fat: 21g | Fiber: 2g | Protein: 23g | Carbohydrates: 18g

Nutrition

Fiber: 2g | Calories: 354kcal | Fat: 21g | Protein: 23g | Carbohydrates: 18g

Tried this recipe?Let us know how it was!

These baked chili rellenos demonstrate that comforting dishes don’t have to come with a side of regret. This recipe is a go-to for satisfying flavor and feel-good nutrition—whether you’re feeding the whole family or making a meal-prep dish to enjoy this week.