Description
This Baked Chile Rellenos recipe features tender Anaheim or Pasilla chiles stuffed with a rich blend of cheddar, Monterey Jack, and cotija cheese, baked in a flavorful chili tomato sauce. Roasting the peppers imparts a smoky depth, while baking ensures a melty, cheesy filling with a pleasantly bubbly topping. Perfect for a comforting Mexican-inspired meal served alongside rice, beans, or a fresh salad.
Ingredients
Scale
For the Rellenos:
- 4 large Anaheim or Pasilla chiles
- 2 cups shredded cheese (blend of cheddar, Monterey Jack, and cotija)
For the Chili Relleno Sauce:
- 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
Instructions
- Roast the Peppers: Place the chiles under the broiler or over a grill flame 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.
- Prepare for Stuffing: Carefully slice each chile lengthwise down the center, creating a pocket for filling. Remove seeds if desired for less heat.
- Stuff the Chiles: Fill each chile with the cheese blend, reserving some cheese for topping later.
- Flip: Place each stuffed chile stuffed side down in a baking dish. This helps keep them closed and the cheese intact during baking.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Make the Sauce: In a saucepan over medium heat, combine crushed tomatoes, diced green chiles, chicken broth, dried oregano, minced garlic, garlic powder, and diced onions. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Bake: Pour the sauce evenly over the stuffed chiles in the baking dish. Sprinkle with the reserved cheese on top. Bake uncovered for 25 minutes until the cheese is bubbly and lightly golden.
- Serve: Allow the chile rellenos to cool slightly before serving warm. They pair wonderfully with rice, beans, or a crisp green salad for a complete meal.
Notes
- Roasting the peppers until the skin is blackened is essential for easy peeling and adds smoky flavor.
- If you prefer milder chiles, remove all seeds before stuffing.
- Use a cheese blend that melts well for best texture.
- Covering the chiles after roasting creates steam that loosens the skin for easier removal.
- Baking the dish uncovered helps develop a bubbly, golden cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Baked Chile Rellenos, stuffed peppers, Mexican cheese peppers, roasted chiles, chile rellenos recipe, baked stuffed peppers
