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Baked Chili Rellenos

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Baked Chili Rellenos are a cheesy, oven baked twist on the classic Mexican favorite made without frying. Stuffed with a rich blend of cheddar, Monterey Jack, and cotija, then topped with flavorful tomato chili sauce, this easy dinner is perfect for any season.

Ingredients

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

Instructions

Step 1: Roast the Chilies

Grill or broil the chilies for 10–15 minutes, turning occasionally, until skins are charred and blistered. Transfer to a sealed bag and let steam for 10 minutes. Gently peel off skins, slice down the middle, and remove seeds.

Step 2: Prepare the Cheese Filling

In a bowl, combine cheddar, Monterey Jack, and cotija. Reserve about ½ cup for topping.

Step 3: Stuff the Peppers

Carefully open each chili and fill with the cheese mixture. Place seam-side down in a lightly greased baking dish.

Step 4: Make the Sauce

In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, diced onions, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 5: Assemble & Bake

Pour the sauce evenly over the stuffed peppers. Sprinkle reserved cheese on top.
Bake at 375°F (190°C) for 25 minutes, until bubbly and lightly golden around the edges.

Step 6: Serve & Enjoy

Allow to cool slightly before serving. Top with sour cream, chopped cilantro, or sliced avocado if desired.

Notes

For extra heat, leave a few seeds in the chilies or add a pinch of cayenne to the sauce.

Poblanos can be substituted for Anaheim chilies.

To make vegetarian, use vegetable broth instead of chicken broth.

Serve with Mexican rice or refried beans for a complete meal.

Find it online: https://allrecipesmade.com/baked-chili-rellenos/