Ingredients You’ll Need
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
How to Make Baked Chili Rellenos
Step 1: Roast the Chilies
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 skins, slice chilies down the middle, and remove seeds.
Step 2: Prepare the Cheese Filling
Combine your three-cheese blend in a bowl and reserve about ½ cup for topping later. The mix of mellow cheddar and Jack with salty cotija adds great texture and flavor.
Step 3: Stuff the Peppers
Open each chili and stuff with the cheese mixture, ensuring they hold shape. Place them seam-side down in a lightly greased baking dish.
Step 4: Make the Sauce
In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, onion, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
Step 5: Assemble & Bake
Pour the sauce over the stuffed peppers, sprinkle with reserved cheese, and bake at 375 °F (190 °C) for 25 minutes until bubbling and golden around the edges.
Step 6: Serve & Enjoy
Let cool for a few minutes before serving. This dish is perfect topped with sour cream, chopped cilantro, or freshly sliced avocado.
Why You’ll Love This Recipe
- Healthier version – No deep frying, less oil, but all the flavor.
- Simple to assemble – Great for summer grilling or winter dinners.
- Crowd-pleasing – Great for vegetarians (add beans or vegetables for extra bulk).
- Versatile – Serve it as an appetizer, side dish, or main course.
Tips for Perfect Baked Chili Rellenos
- Choose fresh chilies: Anaheim or pasilla peppers are ideal for their mild heat and tender walls.
- Roasting is key: Fully char the skins to ensure easy peeling and rich flavor.
- Grease the dish: A light coating prevents sticking and helps cheese melt evenly.
- Let it rest: Allow 5 minutes after baking for easy slicing and serving.