Baked Chili Rellenos

Why You’ll Love This Recipe

I appreciate how this recipe skips the deep frying while still keeping all the flavor. Baking the stuffed chilies makes the process simpler and less messy, and I still get that satisfying cheesy center.

I also enjoy the balance of flavors. The mild heat from the roasted chilies pairs perfectly with the creamy cheese filling, and the homemade sauce adds just the right amount of savory depth. It’s perfect for dinner, lunch, or even as a hearty side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Peppers:

4 large Anaheim or pasilla chilies, roasted, skin removed, and slit for stuffing
2 cups cheese blend (cheddar, Monterey Jack, and cotija)

For the Sauce:

½ cup crushed tomatoes
1 (4 oz) can diced green chilies
¼ cup chicken broth
2 cloves garlic, minced
½ teaspoon garlic powder
1 tablespoon dried oregano
½ cup diced onions

Directions

I start by roasting the chilies. I grill or broil them for about 10 to 15 minutes, turning occasionally, until the skins are charred and blistered. Then I transfer them to a sealed bag and let them steam for about 10 minutes. After steaming, I gently peel off the skins, slice each chili down the middle, and remove the seeds.

Next, I prepare the cheese filling. In a bowl, I combine the cheddar, Monterey Jack, and cotija cheese. I reserve about ½ cup of the mixture for topping later.

I carefully open each roasted chili and stuff it with the cheese mixture, making sure it keeps its shape. I place the stuffed chilies seam-side down in a lightly greased baking dish.

To make the sauce, I combine crushed tomatoes, diced green chilies, chicken broth, diced onion, minced garlic, oregano, and garlic powder in a saucepan. I bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes so the flavors blend together.

I pour the sauce evenly over the stuffed peppers and sprinkle the reserved cheese on top. I bake everything at 375°F (190°C) for 25 minutes, until the cheese is melted and bubbling around the edges.

Before serving, I let the dish cool for a few minutes.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

I sometimes add cooked ground beef or shredded chicken inside the peppers along with the cheese for a heartier meal. If I want more heat, I include chopped jalapeños in the filling or sauce.

For a vegetarian twist with extra texture, I mix black beans or sautéed mushrooms into the cheese filling. I also like topping the finished dish with sour cream, chopped cilantro, or fresh avocado slices for added freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F until warmed through so the cheese stays nicely melted.

If I use the microwave, I heat in short intervals to avoid overcooking the peppers. I find this dish tastes just as delicious the next day once the flavors have had time to meld.

FAQs

Can I use poblano peppers instead?

Yes, I often use poblano peppers if I can’t find Anaheim or pasilla chilies. They have a similar mild heat and work beautifully in this recipe.

Do I have to roast the peppers?

I highly recommend roasting them because it enhances their flavor and makes the skins easy to remove. It also softens them for easier stuffing.

Can I make this dish ahead of time?

Yes, I assemble the stuffed peppers and sauce ahead of time, refrigerate them, and bake just before serving.

Is this recipe spicy?

I find it mildly spicy, depending on the chilies used. I can easily adjust the heat level by choosing milder or hotter peppers.

Can I freeze Baked Chili Rellenos?

I can freeze them after baking and cooling completely. I wrap them tightly and store them for up to 2 months, then thaw in the refrigerator before reheating.

Conclusion

I find these Baked Chili Rellenos to be a flavorful and comforting dish that delivers all the cheesy satisfaction of the classic version without frying. The roasted peppers, creamy filling, and savory sauce create a meal that feels both hearty and wholesome. Whenever I make them, they bring bold flavor and warmth to the table.