Name: Baked Chile Rellenos with Cheese and Tomato Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large Anaheim or Pasilla chiles; 2 cups shredded cheese (blend of cheddar, Monterey Jack, and cotija); ½ cup crushed tomatoes; 1 can diced green chiles (about 4 oz); ¼ cup chicken broth; 1 tablespoon dried oregano; 2 cloves garlic, crushed and minced; ½ teaspoon garlic powder; ½ cup diced onions

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Introduction

Baked Chile Rellenos are a comforting and flavorful Mexican-inspired dish that combines roasted peppers stuffed with a melty cheese blend and topped with a savory tomato sauce. This recipe offers a lighter alternative to traditional fried rellenos without sacrificing any of the rich flavors.

Two jalapeño peppers are covered with three layers of melted cheese that is golden brown and bubbly on top. The peppers are dark green and cooked, lying side by side in a white dish that sits on a grey fabric. Steam rises from the dish, showing it is hot. In the background, there are two small orange peppers and some blurred silver forks on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Anaheim or Pasilla chiles
2 cups shredded cheese (blend of cheddar, Monterey Jack, and cotija)
½ cup crushed tomatoes
1 can diced green chiles
¼ cup chicken broth
1 tablespoon dried oregano
2 cloves garlic, crushed and minced
½ teaspoon garlic powder
½ cup diced onions

Instructions

Step 1: Place the chiles under the broiler or over a grill flame. Roast until the skins are blistered and blackened. Transfer them to a covered bowl or plastic bag to steam for 10 minutes, then gently peel off the skins.
Step 2: Carefully slice each chile down the center lengthwise, opening them slightly to create a pocket for filling. Remove seeds if desired.
Step 3: Fill each chile with the cheese mixture, saving some cheese for topping.
Step 4: Turn each stuffed chile stuffed side down in a baking dish to help them stay closed and keep the cheese intact.
Step 5: Preheat your oven to 375°F (190°C).
Step 6: In a saucepan over medium heat, combine crushed tomatoes, diced green chiles, chicken broth, dried oregano, crushed garlic, garlic powder, and diced onions. Bring to a boil, then reduce to a simmer. Let it cook for 10 minutes to meld the flavors.
Step 7: Pour the sauce evenly over the stuffed chiles. Sprinkle with the reserved cheese. Bake uncovered for 25 minutes, or until the top is bubbly and lightly golden.
Step 8: Let cool slightly and serve warm with rice, beans, or a crisp green salad.

Tips & Variations

For extra flavor, try adding cooked ground beef or sautéed mushrooms to the cheese filling.
Use poblano chiles instead of Anaheim or Pasilla for a slightly spicier kick.
If you prefer a vegetarian version, substitute chicken broth with vegetable broth in the sauce.
To easily peel chiles, place them in a sealed plastic bag right after roasting; the steam loosens the skin.

Storage

Store leftover baked chile rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating for too long to keep the cheese from becoming rubbery.

How to Serve

Two large stuffed green peppers are covered with a thick layer of melted cheese that is golden brown and bubbly on top, showing some darker toasted spots. The peppers rest in a white bowl with creamy, slightly browned sauce pooling around them. Steam rises gently from the hot dish, enhancing the fresh, just-cooked look. The bowl is placed on a gray cloth over a white marbled surface, with blurry orange peppers and silver forks in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chiles ahead of time?

Yes, you can roast and peel the chiles a day ahead. Store them wrapped tightly in the refrigerator until ready to stuff and bake.

What can I use if I don’t have a broiler or grill?

You can roast the chiles directly on a gas burner flame using tongs, or place them under a hot oven element. Alternatively, use a cast iron skillet over medium-high heat to char the peppers evenly.