Baked Chile Rellenos with Cheesy Filling and Spicy Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- Stuff the Chiles: Fill each chile with the cheese mixture, saving some cheese for topping.
- Flip: Turn each stuffed chile relleno stuffed side down in a baking dish. This helps them stay closed and keeps the cheese intact.
- Preheat the Oven: Set your oven to 375°F (190°C).
- 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.
- 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.
- 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
