Baked Chili Rellenos

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Few dishes capture the heart and soul of Mexican home cooking like chili rellenos. These tender, roasted chilies stuffed with melty cheese and bathed in a rich, aromatic sauce evoke the warm hospitality and bold flavors of traditional cuisine. By baking rather than frying, this recipe delivers all the classic appeal with less oil and cleanup—yet retains the smoky depth and satisfying texture you love. Whether you’re hosting a fiesta or craving a comforting weeknight meal, these baked chili rellenos promise to impress.

Why You’ll Love This Recipe

  • Smoke-Roasted Flavor: Charring the chilies over flame or under the broiler develops an authentic, smoky profile.
  • Cheesy Goodness: A blend of cheddar, Monterey Jack and Cotija ensures every bite oozes creamy tang.
  • Homemade Sauce: A simple tomato-and-herb sauce ties the dish together with balanced acidity and warmth.
  • Healthier Twist: Baking replaces deep-frying, cutting excess oil without sacrificing crisp edges.
  • Make-Ahead Friendly: Roast and peel chilies and prepare the sauce up to one day in advance.

Ingredients

For the Chilies & Filling (Makes 4 Rellenos)

  • 4 large Anaheim or pasilla chilies
  • 2 cups shredded cheese blend (cheddar, Monterey Jack, Cotija)

For the Sauce

  • ½ cup crushed tomatoes
  • 1 (4 oz) can diced green chilies
  • ¼ cup chicken broth
  • 1 Tbsp dried oregano
  • 2 garlic cloves, crushed and minced
  • ½ tsp garlic powder
  • ½ cup finely diced onion
  • 1 Tbsp vegetable oil (for sautéing)
  • Salt and freshly ground black pepper, to taste

Equipment Needed

  • Gas stovetop or broiler
  • Baking sheet and foil
  • Plastic bag or clean kitchen towel
  • Small saucepan
  • Ovenproof baking dish (9×13-inch or similar)
  • Sharp knife and spoon

Step-by-Step Instructions

1. Roast the Chilies

  • Gas Stove Method: Place chilies directly over a medium-high flame, turning every 1–2 minutes with tongs until all sides are blackened and blistered.
  • Broiler Method: Line a baking sheet with foil. Arrange chilies under a preheated broiler, turning every few minutes until evenly charred.

2. Steam & Peel

Transfer the hot chilies to a sealed plastic bag or wrap them in a clean towel for 10 minutes. The steam will loosen the skins. Gently peel away the charred exterior, taking care not to tear the flesh.

3. Prepare for Stuffing

Using a sharp knife, slice each chili lengthwise down one side. Open carefully and remove seeds and membranes with a small spoon or your fingers.

4. Stuff with Cheese

Fill each chili with the shredded cheese blend, reserving about ½ cup for topping. Press slightly so the cheese sits neatly inside.

5. Make the Sauce

  1. Warm the oil in a small saucepan set over medium heat.
  2. Add the diced onion and sauté until translucent, about 4 minutes.
  3. Stir in minced garlic and garlic powder; cook 1–2 minutes until fragrant.
  4. Pour in crushed tomatoes, diced green chilies, chicken broth and oregano.
  5. Season with salt and pepper, bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

6. Assemble in Baking Dish

Preheat your oven to 375°F (190°C). Place the stuffed chilies in a single layer, seam-side down, in a greased baking dish. Pour the sauce evenly over the top, ensuring each chili is well coated. Sprinkle the reserved cheese over the sauce.

7. Bake to Perfection

Bake for 25 minutes, until the cheese is bubbling and lightly golden. The sauce should thicken slightly around the edges, and the chilies should develop a faint crust.

8. Rest & Serve

Remove the dish from the oven and let rest for 5 minutes to set. Garnish with chopped fresh cilantro or a dusting of additional Cotija cheese. Serve hot with warm tortillas, rice, or a simple green salad.

Pro Tips

  • Dry Skins Thoroughly: After steaming, gently pat chilies dry to help the sauce cling better.
  • Even Charring: Rotate frequently when roasting to avoid undercooked spots.
  • Cheese Packing: Press the cheese inward so it doesn’t escape during baking.
  • Sauce Consistency: If too thick, add a splash more broth; if too thin, simmer a couple more minutes.

Variations & Add-Ins

  • Spice Level: Stir ¼ tsp cayenne or smoked paprika into the sauce for extra heat.
  • Vegetarian Twist: Use vegan cheese and vegetable broth in the sauce for a meatless version.
  • Herb Boost: Fold in chopped fresh basil or parsley just before serving for a bright finish.

Serving Suggestions

  • Mexican Rice & Beans: Round out the meal with side dishes like cilantro-lime rice and refried beans.
  • Guacamole & Chips: Offer fresh guacamole, pico de gallo and tortilla chips for DIY topping bar.
  • Refreshing Drink: Pair with a cold Agua Fresca—horchata, tamarind or hibiscus—for authentic flair.

Storage & Reheating

  • Reheat: Cover and warm in a 350°F oven for 10–12 minutes, or microwave individual portions until heated through.
  • Freezing: Assemble and freeze unbaked; thaw overnight in the fridge, then bake as directed (add 5–10 minutes if still chilled).

These baked chili rellenos marry smoky, roasted chilies with creamy cheese and a tangy, herb-kissed sauce. The result is a restaurant-quality dish you can enjoy at home without the fuss of frying. With straightforward steps and room for personalization, this recipe invites you to explore classic Mexican flavors in a health-minded format. Gather your ingredients, fire up the oven, and prepare to delight your family and friends with every cheesy, sauce-soaked bite. ¡Buen provecho!

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