Name: Baked Chili Rellenos with Cheesy Filling and Spicy Tomato Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 4 large Anaheim or pasilla chilies, roasted, skin removed, and slit for stuffing; 2 cups cheese blend (cheddar, Monterey Jack, and cotija); 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

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Introduction

Baked Chili Rellenos are a delicious twist on a classic Mexican favorite, featuring roasted peppers stuffed with a rich blend of cheeses and topped with a flavorful tomato sauce. This easy recipe brings comforting layers of smoky, cheesy goodness right to your table.

The dish shows two green bell peppers cut in half and filled with a rich brown ground meat mixture, placed side by side on a white plate. Each stuffed pepper is thickly covered with melted golden-yellow cheese that has light brown toasted spots on top. The peppers sit in a pool of bright red tomato sauce that spreads slightly on the white plate beneath them. In the blurry background, orange and yellow whole peppers are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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: Grill or broil the chilies until the skins are charred and blistered, about 10–15 minutes, turning occasionally. Transfer to a sealed bag to steam for 10 minutes, then gently peel off the skins, slice the chilies down the middle, and remove the seeds.
Step 2: Combine the cheddar, Monterey Jack, and cotija cheeses in a bowl. Reserve about ½ cup of this mixture for topping later.
Step 3: Open each chili and stuff with the cheese mixture, making sure they hold their shape. Place the stuffed chilies seam-side down in a lightly greased baking dish.

Step 4: In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, diced onions, minced garlic, dried oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
Step 5: Pour the sauce evenly over the stuffed peppers. Sprinkle the reserved cheese on top and bake at 375 °F (190 °C) for 25 minutes until the sauce is bubbling and the cheese is golden around the edges.
Step 6: Let the baked chili rellenos cool for a few minutes before serving. They pair wonderfully with sour cream, chopped cilantro, or freshly sliced avocado.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.
Try using poblano peppers if Anaheim or pasilla are unavailable; they work well for roasting and stuffing.
Mix in some cooked chorizo or ground beef with the cheese for added protein and flavor.

Use a blend of your favorite melting cheeses to customize the flavor and texture.

Storage

Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 °F (175 °C) until warmed through to maintain the best texture. Avoid microwaving to prevent the peppers from becoming too soft.

How to Serve

Two stuffed chili peppers covered with a thick layer of melted golden-yellow cheese sit in a clear bowl. The peppers are deep reddish-orange, filled with a chunky dark brown meat mixture mixed with bits of green and red vegetables, peeking out slightly. The cheese topping is bubbly and browned in spots, with small green herb leaves sprinkled on top. The bowl rests on a white marbled surface, and fresh whole green and red chili peppers lie behind it, adding a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can stuff the peppers and prepare the sauce in advance. Keep them covered in the refrigerator and bake just before serving for fresh, hot results.

What can I use if I can’t find cotija cheese?

If cotija isn’t available, feta cheese is a good substitute for its crumbly texture and salty flavor, though it will alter the taste slightly.