Baked Mexican Chiles Rellenos

Why You’ll Love This Recipe

I Love How This Recipe Delivers Traditional Flavor With A Simple Baking Method. Roasting The Chiles Brings Out Their Natural Sweetness And Smokiness, While The Cheese Filling Makes The Dish Extra Comforting.

I Also Appreciate That Baking The Rellenos Instead Of Frying Them Keeps The Process Easier And Less Messy. The Homemade Sauce Adds Freshness And Depth, Making The Entire Dish Feel Balanced And Satisfying.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Rellenos

4 Large Anaheim Or Pasilla Chiles
2 Cups Shredded Cheese (Blend Of Cheddar, Monterey Jack, And Cotija)

For The Chile 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 Onion

Directions

1. I Place The Chiles Under A Broiler Or Directly Over A Grill Flame And Roast Them, Turning Occasionally, Until The Skins Are Blistered And Blackened. I Transfer Them To A Covered Bowl Or Sealed Bag And Let Them Steam For 10 Minutes, Then Gently Peel Off The Skins.

2. I Carefully Slice Each Chile Lengthwise To Create A Pocket Without Tearing It. If I Want A Milder Flavor, I Remove The Seeds.

3. I Fill Each Chile Generously With The Shredded Cheese Mixture, Reserving A Small Handful Of Cheese For Topping.

4. I Place The Stuffed Chiles Seam-Side Down In A Lightly Greased Baking Dish To Help Them Stay Closed.

5. I Preheat The Oven To 375°F.

6. In A Saucepan Over Medium Heat, I Combine Crushed Tomatoes, Diced Green Chiles, Chicken Broth, Oregano, Minced Garlic, Garlic Powder, And Diced Onion. I Bring The Mixture To A Gentle Boil, Then Reduce It To A Simmer And Cook For About 10 Minutes Until Slightly Thickened And Fragrant.

7. I Pour The Warm Sauce Evenly Over The Stuffed Chiles And Sprinkle The Reserved Cheese On Top.

8. I Bake Uncovered For About 25 Minutes, Until The Cheese Is Bubbly And Lightly Golden.

9. I Let The Chiles Rest For A Few Minutes Before Serving So The Cheese Sets Slightly.

Servings And Timing

This Recipe Makes 4 Servings.

I Spend About 20 Minutes Preparing The Ingredients And Around 35 Minutes Cooking, For A Total Time Of Approximately 55 Minutes.

Variations

I Sometimes Add Cooked Ground Beef Or Shredded Chicken To The Cheese Filling For A Heartier Version.

If I Want Extra Heat, I Include A Finely Chopped Jalapeno In The Sauce. For A Vegetarian Option With More Texture, I Mix In Black Beans Or Corn With The Cheese.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days.

When Reheating, I Warm The Chiles In The Oven At 350°F Until Heated Through, Or Microwave Individual Portions. If The Sauce Thickens Too Much, I Add A Small Splash Of Broth Before Reheating.

I Can Also Freeze The Baked Rellenos For Up To 2 Months And Thaw Them Overnight In The Refrigerator Before Warming.

FAQs

Can I Use A Different Type Of Chile?

Yes, I Sometimes Use Poblano Chiles If I Want A Slightly Richer Flavor.

Do I Have To Peel The Skins After Roasting?

I Prefer To Peel Them Because The Texture Is More Pleasant, But A Few Small Pieces Of Skin Left Behind Are Fine.

Can I Make This Dish Ahead Of Time?

Yes, I Assemble The Stuffed Chiles And Sauce In Advance And Refrigerate Them Until Ready To Bake.

Is This Recipe Very Spicy?

It Is Mild To Moderate Depending On The Chiles. I Adjust The Heat By Removing Seeds Or Choosing Milder Peppers.

What Can I Serve With Chiles Rellenos?

I Like Serving Them With Rice, Refried Beans, Or A Simple Fresh Salad.

Conclusion

I Find These Baked Mexican Chiles Rellenos To Be A Comforting Dish Full Of Rich, Balanced Flavor. The Combination Of Smoky Chiles, Melted Cheese, And Savory Sauce Makes Every Bite Satisfying. Whenever I Want A Warm And Authentic Meal Straight From The Oven, This Is One Of My Favorite Recipes To Prepare.

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