Baked Chili Rellenos with Cheesy Filling and Spicy Tomato Sauce Recipe
Baked Chili Rellenos combine roasted Anaheim or pasilla chilies stuffed with a flavorful blend of cheddar, Monterey Jack, and cotija cheeses, baked in a savory tomato and green chili sauce. This easy Mexican-inspired dish is perfect for a comforting meal topped with sour cream, cilantro, or avocado.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- Roast the Chilies: Grill or broil the chilies until their skins are charred and blistered, turning occasionally for about 10–15 minutes. Transfer them 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.
- Prepare the Cheese Filling: In a bowl, combine cheddar, Monterey Jack, and cotija cheeses. Reserve about ½ cup of this mixture for topping later.
- Stuff the Peppers: Open each chili and carefully stuff them with the cheese blend, ensuring they maintain their shape. Place the stuffed chilies seam-side down in a lightly greased baking dish.
- Make the Sauce: In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, diced onions, minced garlic, dried oregano, and garlic powder. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop the flavors.
- Assemble & Bake: Pour the prepared sauce evenly over the stuffed peppers. Sprinkle the reserved cheese on top. Bake in a preheated oven at 375°F (190°C) for 25 minutes or until the sauce is bubbling and the cheese is golden around the edges.
- Serve & Enjoy: Allow the dish to cool for a few minutes before serving. Garnish with sour cream, chopped cilantro, or freshly sliced avocado for added flavor.
Notes
- Roasting the chilies properly is key to achieving a smoky flavor and easy skin removal.
- Use a sharp knife to slit the chilies and remove seeds carefully to avoid tearing.
- The cheese blend of cheddar, Monterey Jack, and cotija offers a balance of meltiness and saltiness.
- Reserve some cheese for topping to get a nice golden crust during baking.
- This dish pairs well with a side of rice or a fresh salad.
- For a vegetarian option, substitute chicken broth in the sauce with vegetable broth.
Keywords: Chili Rellenos, Baked Chili Rellenos, Mexican cheese stuffed peppers, roasted chilies, oven-baked chili rellenos
