Baked Chili Rellenos Recipe
Baked Chili Rellenos offer a smoky, savory twist on a beloved Mexican classic—capturing all the richness of traditional rellenos without the need for deep frying.
Roasted Anaheim or Pasilla chilies bring mild heat and a fire-roasted depth that perfectly complements their gooey, molten cheese filling. Instead of a batter, these are layered with a homemade tomato-green chili sauce and baked until bubbling and golden.
It’s a dish that speaks to comfort and authenticity—earthy, vibrant, and deeply satisfying with every bite.
Why You’ll Love This Baked Chili Rellenos Recipe:
Smoky, fire-roasted flavor without the mess of frying: Roasting the chilies adds rich depth and a subtle char, allowing the natural flavor of the peppers to shine—without the heaviness or oiliness of traditional frying.
Cheesy, molten center in every bite: The blend of cheddar, Monterey Jack, and cotija melts into a creamy, salty filling that contrasts beautifully with the soft roasted chilies.
A lighter, oven-baked alternative to a Mexican classic: This version maintains the spirit of traditional chili rellenos but is baked for a more accessible and health-conscious approach.
Layered homemade sauce brings bold flavor: The tomato, green chili, garlic, and oregano sauce is simple yet deeply savory—infusing the dish with acidity, heat, and warmth that balances the richness of the cheese.
Rustic, comforting, and completely satisfying: Whether served as a vegetarian main or hearty side, this dish brings bold flavor, soft textures, and just enough spice to warm the palate.
Perfect for meal prep and reheating: Baked chili rellenos store and reheat beautifully, making them a convenient and flavorful option for leftovers or advance entertaining.
Visually rustic, yet full of character: With golden bubbling cheese, roasted skins, and a vibrant red sauce, this dish is as beautiful on the plate as it is satisfying in flavor.
Key Ingredients:
Anaheim or Pasilla chilies: These mild, elongated chilies are the soul of the dish—roasted until blistered and smoky, their tender flesh carries a gentle heat and earthy complexity that anchors every bite.
Cheese blend (cheddar, Monterey Jack, cotija): Each cheese contributes something essential—cheddar for sharpness, Monterey Jack for creamy meltability, and cotija for its salty, crumbly contrast that enriches the filling and topping.
Crushed tomatoes and diced green chilies: These form the heart of the homemade sauce—bright, tangy, and slightly spicy, giving the dish its layered, saucy character and balancing the richness of the cheese.
Onion and garlic (fresh and powdered): These aromatics build the savory foundation of the sauce, infusing it with both subtle depth and bold flavor that echo traditional Mexican stews and salsas.
Oregano: Earthy and aromatic, this herb ties the sauce together with herbal warmth—evoking the flavors of rustic, home-cooked meals across Mexican kitchens.
Chicken broth: A small but crucial addition, it adds umami and body to the sauce, elevating it from a simple tomato base into something fuller and more rounded.
Expert Tips:
Roast the chilies until deeply blistered, not just softened: A well-charred skin peels off easily and imparts a mild smokiness to the flesh. Use a gas flame, broiler, or grill, and then steam the peppers in a covered bowl or bag to loosen the skins for effortless removal.
Slice and stuff with care: When cutting the chilies open, keep the incision minimal and avoid slicing all the way through. This helps the filling stay enclosed during baking and makes for a neater presentation.
Drain chilies slightly before stuffing: After peeling, let the roasted chilies rest on paper towels to release excess moisture. This prevents sogginess and helps the cheese adhere better during baking.
Layer the cheese strategically: Mixing melting cheeses (like Monterey Jack and cheddar) with a drier, salty cheese (like cotija) adds complexity and avoids an overly runny filling. Save some cotija for sprinkling on top—it crisps and browns beautifully.
Simmer the sauce for depth, not speed: Give the tomato-green chili sauce at least 10–15 minutes to reduce slightly and meld the flavors. This slow simmer helps the oregano and garlic bloom, giving the dish a richer, more integrated flavor profile.
Bake until bubbly and golden, not just melted: Don’t pull the dish out as soon as the cheese melts. Allow time for the top to caramelize slightly and for the sauce to thicken and cling to the peppers—this adds both visual appeal and texture.
Let it rest before serving: Allowing the baked rellenos to rest for 5–10 minutes out of the oven helps the cheese set slightly and allows the flavors to stabilize, making for cleaner slices and more balanced bites.
Baked Chili Rellenos Recipe
Ingredients
4 large Anaheim or Pasillas chilies
2 cups cheese (blend of cheddar, monterey jack, and cotija cheeses)
Chili Relleno Sauce
Ingredients
1/2 cup tomatoes crushed
1 can diced green chilies
1/4 cup chicken broth
1 tablespoon oregano
2 cloves garlic, crushed and minced
1/2 teaspoon garlic powder
1/2 cup onions, diced
Instructions for Baked Chili Rellenos Recipe
Step 1:
Roast chili rellenos (grill or broil method) and gently remove the skins.
Step 2:
Slice chilies down the middle and open for stuffing.
Step 3:
Fill each chili with cheese mixture reserving some for the topping.
Step 4:
Turn the chili rellenos over, stuffed side down.
Step 5:
Preheat the oven to 375 degrees.
Step 6:
Prepare sauce by combining all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for 10 minutes to combine flavors.
Step 7:
Pour sauce over the rellenos, top with remaining cheese, and bake for 25 minutes until lightly brown and bubbly.
Enjoy !!
Important Notes When Making Baked Chili Rellenos:
Roasting and peeling is foundational to flavor and texture: Properly roasting the chilies until the skins are charred and blistered—not just soft—is critical. This step not only enhances their smoky flavor but also makes them easier to peel. Steaming the peppers afterward (in a covered bowl or bag) helps loosen the skin without tearing the flesh, preserving the structure for stuffing.
Be gentle when handling roasted chilies: After peeling, the chilies become delicate and prone to tearing. Use a small paring knife to make a single slit, and carefully remove seeds without breaking the walls. Keeping the chili intact ensures that it holds the cheesy filling securely during baking.
The cheese blend is the heart of the dish: A combination of melting cheeses (like cheddar or Monterey Jack) and dry, salty cheese (like cotija) creates the ideal filling—creamy inside, golden and slightly crisp on top. The contrast in textures elevates the dish from one-note richness to layered flavor.
The sauce should complement, not overwhelm: The tomato-green chili sauce should be flavorful but not too watery or acidic. Simmering allows the flavors of garlic, onion, and oregano to deepen and develop harmony, while the small addition of broth adds a subtle savory depth.
Stuffed chilies should be seam-side down: Turning the rellenos over before baking prevents the filling from spilling out and helps the peppers absorb the sauce as they bake. This technique also preserves the smooth roasted exterior for visual appeal.
Cheese browning is a signal, not just a look: When the top begins to bubble and take on golden spots, it signals that the cheese has fully melted, the sauce has thickened slightly, and the dish is ready for optimal texture and taste.
Resting is key for structure and flavor: Letting the baked rellenos sit for 5–10 minutes after coming out of the oven allows the cheese to settle and the sauce to cling better—creating cleaner slices and deeper, more cohesive flavor in every bite.
How to Enjoy Baked Chili Rellenos After Cooking
Let Them Rest Briefly
After removing the rellenos from the oven, let them rest for 5–10 minutes. This allows the cheese to settle, the sauce to thicken slightly, and the chilies to become easier to plate and eat without falling apart.
How to Plate and Pair
Serve warm, spooning some of the bubbling tomato-green chili sauce over each chili.
Add a finishing touch with:
Fresh chopped cilantro
A squeeze of lime juice
A dollop of Mexican crema or sour cream for cooling richness
A sprinkle of extra cotija for salty finish
Side Dish Ideas
Pair with:
Mexican rice or cilantro-lime rice
Refried beans or black beans
Corn tortillas for scooping or wrapping
Avocado slices or guacamole for creamy contrast
Cabbage slaw with lime vinaigrette to balance richness
For Leftovers or Second-Day Enjoyment
Reheat in a toaster oven or oven at 350°F for 10–15 minutes to restore the crispy cheese top and soft center.
Avoid microwaving directly unless you don’t mind a softer texture—it will still taste great, but the cheese and chili skins may lose structure.
Transform leftovers into:
A breakfast dish with a fried or poached egg on top
A wrap or burrito with rice and beans
A taco filling—simply slice and stuff into warm corn tortillas
Drink Pairings with Baked Chili Rellenos
Enjoy with:
Mexican lager, light IPA, or a crisp Paloma cocktail
Agua fresca (hibiscus, tamarind, or cucumber-lime)
Sparkling water with lime and a pinch of salt
Nutrition Information:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 380 | TOTAL FAT: 26g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 75mg | SODIUM: 950mg | CARBOHYDRATES: 18g | FIBER: 4g | SUGAR: 5g | PROTEIN: 20g
Frequently Asked Questions:
What type of chilies are best for Baked Chili Rellenos Recipe?
Anaheim or Pasilla chilies are commonly used for Chili Rellenos due to their size and mild flavor.
However, you can experiment with other chilies such as poblano peppers or even bell peppers for a milder flavor.
Just ensure the chilies are large enough to stuff and have a suitable heat level for your taste preference.
How do I keep the rellenos from falling apart while baking?
After stuffing, lay the chilies seam-side down in the baking dish and avoid overfilling.
The sauce should go over and around the peppers, not underneath them exclusively, to prevent them from sliding or breaking during baking.
Can I use canned chilies instead of fresh?
Canned whole green chilies can be used in a pinch, but they’re softer and often smaller, so stuffing them is trickier.
For the best flavor and texture, fresh-roasted chilies are highly recommended—they offer more structure and smoky character.
How do I roast and peel the chilies for this recipe?
Roasting chilies can be done using a grill, broiler, or stovetop gas flame.
Place the chilies directly over the flame or under the broiler and turn them occasionally until the skin is charred and blistered on all sides.
Once charred, place the chilies in a bowl and cover with plastic wrap or a lid, letting them steam for about 10 minutes.
After they have steamed, gently rub off the charred skin using your fingers or a paper towel. Be careful not to tear the chilies while removing the skin.
Can I make the sauce spicier or milder?
The spiciness of the sauce can be adjusted to your preference.
To make it spicier, add more diced green chilies, crushed red pepper flakes, or hot sauce.
To make it milder, use a milder variety of green chilies or reduce the quantity of green chilies in the sauce recipe.
Can I prepare the dish without using the oven?
If you prefer not to use an oven, you can cook Baked Chili Rellenos on the stovetop.
After stuffing the chilies, heat a skillet with a small amount of oil over medium heat.
Add the stuffed chilies, stuffed side down, and cook until browned on both sides.
Then pour the sauce over the chilies, reduce heat, cover, and simmer for 10-15 minutes, or until the cheese is melted and the chilies are cooked through.
What kind of cheese works best for the filling?
A blend of cheeses gives the best result.
Monterey Jack melts beautifully, cheddar adds sharpness, and cotija brings saltiness and texture.
Avoid very soft cheeses like mozzarella or cream cheese alone—they can turn watery or bland when baked.
Can I make this recipe ahead of time?
Yes! You can roast, peel, and stuff the chilies in advance and refrigerate them for up to 24 hours.
You can also prepare the sauce ahead.
When ready to bake, assemble everything in the baking dish, add sauce and cheese, and bake as directed—adding 5–10 minutes to the bake time if starting cold.
How can I make this dish healthier?
To make Baked Chili Rellenos recipe from belaya.info healthier, consider using low-sodium chicken broth, reduced-fat cheese, and whole wheat flour (if you choose to batter the chilies).
You can also add more vegetables to the stuffing or sauce, such as corn, zucchini, or spinach.
Additionally, serving the dish with a side of steamed vegetables, a salad, or brown rice can help balance out the meal and add more nutrients.