Baked Chile Rellenos Recipe
A healthier twist on a beloved Mexican classic, these Baked Chile Rellenos deliver all the cheesy, savory flavor without the fuss of frying. Roasted Anaheim or Pasilla peppers are stuffed with a rich cheese blend, topped with a homemade chili sauce, and baked until golden and bubbling. Easy enough for a weeknight, but impressive enough for guests—this recipe brings comfort and flavor in every bite.
Why You’ll Love This Recipe
Baked, Not Fried – Enjoy all the flavor of classic chile rellenos with less oil and cleanup.
Simple Ingredients – No batter, no deep frying—just roasted peppers, good cheese, and a quick homemade sauce.
Family-Friendly Comfort Food – Cheesy, mild, and satisfying, even picky eaters will love it.
Great for Meal Prep – Make the sauce and prep the peppers ahead of time for easy assembly later.
Naturally Gluten-Free – No flour or breadcrumbs needed, making it perfect for gluten-sensitive diets.
Ingredients
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
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: 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.
Step 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.
Step 3: Stuff the Chiles
Fill each chile with the cheese mixture, saving some cheese for topping.
Step 4: Flip
Turn each stuffed chile relleno stuffed side down in a baking dish. This helps them stay closed and keeps the cheese intact.
Step 5: Preheat the Oven
Set your oven to 375°F (190°C).
Step 6: Make the Sauce
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.
Step 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.
Step 8: Serve
Let cool slightly and serve warm with rice, beans, or a crisp green salad.
Key Ingredients and Why They Matter
Anaheim or Pasilla Chiles – Mild, large peppers perfect for stuffing and roasting.
Cheddar, Monterey Jack, Cotija – A creamy-sharp combo: cheddar adds depth, Monterey Jack melts beautifully, and cotija brings a salty, crumbly finish.
Crushed Tomatoes + Green Chiles – Create a smoky, tangy base for the sauce.
Oregano & Garlic – Essential Mexican seasonings that infuse the sauce with warmth and richness.
Chicken Broth – Adds body and a savory balance to the tomato-based sauce.
Expert Tips
Roast Properly: Roast the peppers until well-charred, then steam before peeling. This gives the dish its signature smoky flavor.
Handle Gently: The chiles are delicate after roasting. Use a spoon or your hands carefully when stuffing to avoid tearing.
Use Freshly Grated Cheese: It melts better and gives more flavor than pre-shredded.
Don’t Skip the Simmer: Letting the sauce simmer develops deeper flavor with very little effort.
Rest Before Serving: Let the dish cool for 5 minutes before serving—this helps the cheese set slightly and keeps the sauce thick.
Important Notes When Making This Recipe
Choose the Right Peppers: Anaheim and Pasilla chiles are ideal for stuffing. Avoid very small or overly spicy varieties like serranos or jalapeños.
Customize the Filling: Add cooked ground beef, beans, or shredded chicken if you want to bulk it up.
Sauce Thickness: If you prefer a thicker sauce, simmer it for a few more minutes uncovered, or add a tablespoon of tomato paste.
Make Ahead Option: The peppers and sauce can both be prepped up to 1 day in advance. Store separately and assemble before baking.
Nutrition Information (Per Serving)
Serves 4
Calories: ~310 kcal
Total Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 9 g
Fiber: 2 g
Sugar: 4 g
Protein: 16 g
Sodium: ~620 mg
(Values are estimates and can vary based on cheese and broth used.)
Frequently Asked Questions
Can I use poblano peppers instead of Anaheim or Pasilla?
Yes! Poblanos are a great substitute and are commonly used in traditional chile rellenos. They’re a bit spicier but still mild and flavorful.
Is this recipe vegetarian?
Yes, this version is meatless. Just make sure to use vegetable broth instead of chicken broth if you’re preparing it for vegetarians.
Can I freeze baked chile rellenos?
Yes. Let them cool completely, then freeze individually in airtight containers. Reheat in the oven at 350°F (175°C) until warmed through.
What can I serve with chile rellenos?
Great sides include:
Mexican rice
Refried or black beans
Corn salad
A crisp green salad with lime vinaigrette
Can I add protein to the filling?
Absolutely! You can add shredded chicken, beef, or beans to the cheese mixture before stuffing for a heartier dish.
In Conclusion
This Baked Chile Rellenos Recipe brings all the savory, cheesy, and saucy flavor of the traditional dish—without the hassle of frying. It’s wholesome, satisfying, and endlessly customizable. Whether you’re feeding the family or impressing guests, these baked rellenos are sure to be a crowd favorite.