Baked Chile Rellenos with Cheesy Filling and Spicy Tomato Sauce Recipe

Introduction

Baked Chile Rellenos are a delicious twist on the classic Mexican dish, offering a cheesy, flavorful filling wrapped in roasted peppers and topped with a zesty sauce. This recipe is perfect for anyone looking to enjoy a comforting meal with a hint of spice without the mess of frying.

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

1. Step 1: Place the chiles under the broiler or over a grill flame. Roast until the skins are blistered and blackened. Transfer to a covered bowl or plastic bag to steam for 10 minutes, then gently peel off the skins.
2. Step 2: Carefully slice each chile down the center (lengthwise), and open them slightly to create a pocket for filling. Remove seeds if desired.
3. Step 3: Fill each chile with the cheese mixture, saving some cheese for topping.
4. Step 4: Turn each stuffed chile relleno stuffed side down in a baking dish. This helps them stay closed and keeps the cheese intact.
5. Step 5: Set your oven to 375°F (190°C) to preheat.
6. Step 6: In a saucepan over medium heat, combine all sauce ingredients. Bring to a boil, then reduce to a simmer. Let it cook for 10 minutes so the flavors meld.
7. 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.
8. Step 8: Let cool slightly and serve warm with rice, beans, or a crisp green salad.

Tips & Variations

• For a vegetarian option, substitute chicken broth with vegetable broth in the sauce.
• Use a mix of cheeses you prefer to customize the flavor and melting quality.
• If you like it spicier, keep some seeds in the chiles or add a pinch of cayenne to the sauce.
• Roast the peppers over an open flame for a smokier taste instead of broiling.

Storage

Store leftover chile rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the peppers tender and cheese melty. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, poblano chiles are a popular choice and work well for rellenos. Anaheim and Pasilla peppers are milder but equally delicious options.

Can I prepare this dish ahead of time?

Absolutely. You can roast and peel the peppers, stuff them, and prepare the sauce a day in advance. Keep everything refrigerated separately and bake just before serving.

Baked Chile Rellenos with Cheesy Filling and Spicy Tomato Sauce Recipe

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★★★★★

4.5 from 127 reviews

Baked Chile Rellenos is a classic Mexican-inspired dish featuring roasted Anaheim or Pasilla chiles stuffed with a flavorful blend of cheddar, Monterey Jack, and cotija cheeses, smothered in a savory tomato-based chili sauce, and baked until bubbly and golden. This easy oven-baked version delivers all the rich, melty cheese goodness without the mess of frying.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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 (approximately 4 ounces)
• ¼ cup chicken broth
• 1 tablespoon dried oregano
• 2 cloves garlic, crushed and minced
• ½ teaspoon garlic powder
• ½ cup diced onions

Instructions

1. Roast the Peppers: Place the chiles under the broiler or over a grill flame. Roast until the skins are blistered and blackened. Transfer to a covered bowl or plastic bag to steam for 10 minutes, then gently peel off the skins.
2. Prepare for Stuffing: Carefully slice each chile down the center lengthwise, and open them slightly to create a pocket for filling. Remove seeds if desired.
3. Stuff the Chiles: Fill each chile with the cheese mixture, saving some cheese for topping.
4. Flip: Turn each stuffed chile relleno stuffed side down in a baking dish. This helps them stay closed and keeps the cheese intact.
5. Preheat the Oven: Set your oven to 375°F (190°C).
6. Make the Sauce: In a saucepan over medium heat, combine crushed tomatoes, diced green chiles, chicken broth, dried oregano, crushed and minced garlic, garlic powder, and diced onions. Bring to a boil, then reduce to a simmer and cook for 10 minutes to meld the flavors.
7. Bake: 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.
8. Serve: Let cool slightly and serve warm with rice, beans, or a crisp green salad.

Notes

• Roasting the chiles properly is key to developing a smoky, rich flavor and making the skins easy to remove.
• Leaving the chiles stuffed side down during baking helps prevent the cheese from spilling out.
• Use a blend of cheeses for the best flavor and melt — cheddar adds sharpness, Monterey Jack melts smoothly, and cotija adds a salty tang.
• If you prefer vegetarian, substitute chicken broth with vegetable broth in the sauce.
• This dish pairs well with Mexican rice, refried beans, or a fresh green salad for a complete meal.

Keywords: Baked Chile Rellenos, Mexican cheese stuffed peppers, oven baked rellenos, chile relleno sauce, Anaheim chile recipe, Pasilla chile recipe