Skillet Chile Rellenos

This clever skillet version of traditional chile rellenos has all the flavor you love without the fuss (or mess) of frying.

Serves: 2Prep: 25 minutesCook: 20 minutesTotal: 45 minutes

Serves: 2


  • 2 poblano peppers
  • 6 ounces Shredded Mexican Style Blend Cheese
  • 2 large eggs
  • 1⁄3 cup all-purpose flour
  • 1⁄3 cup milk
  • 1⁄4 teaspoon salt
  • 1 tablespoon butter, melted
  • Salsa or pico de gallo


  • Heat oven to broil.
  • In 10” cast iron skillet, arrange peppers; broil in oven, turning occasionally, until skins blacken and blister.
  • Move peppers to re-sealable plastic food storage bag; close bag and let sit 15 minutes to steam. Remove loose skin from peppers. Cut each pepper in half; remove seeds.
  • Evenly divide cheese between pepper halves. Set aside.
  • Turn oven to 425°F. Return skillet to oven to heat.
  • Whisk together eggs, flour, milk and salt until well blended.
  • Working quickly, remove hot pan from oven, brush bottom and sides with butter, add batter and top with stuffed peppers.
  • Bake 14 to 16 minutes, until puffed and golden brown. Serve topped with salsa or pico de gallo.
  • Refrigerate leftovers.