Chili Rellenos are one of Mexico’s most beloved dishes—sweet, smoky, and slightly spicy poblano peppers stuffed with rich cheese or seasoned meat, then baked or fried to golden perfection. While traditional versions are often fried, a baked version provides the same depth of flavor and melty indulgence with less oil, making it lighter but still satisfying.
These peppers are perfect for a hearty family dinner, a festive gathering, or whenever you crave comfort food with layers of flavor. Imagine tender poblano peppers filled with melty cheese, blanketed in a lightly spiced tomato sauce, then baked until bubbling—every bite combines the sweetness of roasted peppers, the creaminess of melted cheese, and the warmth of Mexican spices.
Ingredients
For 4–6 servings:
For the peppers:
- 4–6 large poblano peppers
- 8 oz (225 g) Oaxaca, Monterey Jack, or mild cheddar cheese, cut into sticks or shredded
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 14-oz (400 g) can crushed tomatoes or fresh tomato purée
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional for heat)
- 1 teaspoon sugar (balances acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro (optional, added at end)
Optional toppings:
- Sour cream or Mexican crema
- Fresh cilantro leaves
- Sliced avocado or a squeeze of lime
Step 1 — Preparing the Peppers
- Roast the poblanos: Place the peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides. This imparts smoky flavor and makes peeling easier.
- Steam and peel: Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap for 5–10 minutes. The steam will loosen the skins. Peel off the charred skins carefully, keeping the peppers intact. Remove seeds and membranes to reduce bitterness and heat.
- Season lightly: Brush the peppers with olive oil and sprinkle lightly with salt and black pepper.
The roasted flavor is key—the smoky depth from the poblanos forms the base of the dish’s richness.
Step 2 — Preparing the Sauce
- Heat olive oil in a medium saucepan over medium heat. Add chopped onions and garlic and sauté until translucent and aromatic, about 5 minutes.
- Stir in crushed tomatoes, cumin, smoked paprika, chili powder, and sugar. Season with salt and black pepper.
- Simmer gently for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
- Optional: Stir in fresh chopped cilantro at the end for brightness and herbal depth.
The sauce should be slightly thick, flavorful, and balanced—tomato acidity complemented by spices and a touch of sweetness.
Step 3 — Stuffing the Peppers
- Carefully open each roasted pepper lengthwise, creating a pocket for the cheese.
- Stuff each pepper with cheese sticks or shredded cheese. Overstuffing can make baking messy, but generous filling ensures melty, indulgent bites.
- Arrange the stuffed peppers in a lightly greased baking dish.
Step 4 — Baking
- Preheat oven to 375°F (190°C).
- Pour the prepared tomato sauce evenly over and around the stuffed peppers.
- Cover the dish loosely with aluminum foil to prevent the cheese from browning too quickly.
- Bake for 20–25 minutes until the cheese is melted, the peppers are tender, and the sauce is bubbly.
- Optional: Remove foil for the last 5 minutes to slightly caramelize the top.
Step 5 — Serving Suggestions
- Serve the baked chili rellenos hot, straight from the oven, spooning sauce over each pepper.
- Garnish with sour cream or crema, fresh cilantro leaves, and sliced avocado for extra flavor and visual appeal.
- Pair with Mexican rice, refried beans, or a simple green salad for a complete meal.
- For a festive touch, squeeze fresh lime over the top just before serving to brighten the flavors.
Tips for Success
- Choosing the right peppers: Poblanos are ideal—they’re large, mild, and have a rich, sweet flavor. If unavailable, bell peppers can work as a substitute.
- Cheese selection: Oaxaca or Monterey Jack melts beautifully and has a creamy texture. For extra flavor, combine with mild cheddar or a small amount of cotija on top.
- Sauce consistency: Ensure the sauce is thick enough to cling to the peppers without making them soggy. Simmer longer if necessary.
- Roasting method: Gas flame, broiler, or stovetop grill pan all work—charred skin adds authenticity and depth of flavor.
- Variations:
- Add cooked ground beef or shredded chicken to the cheese filling for a heartier version.
- Spice it up with finely diced jalapeños in the filling.
- Use a creamy enchilada-style sauce instead of tomato sauce for a richer dish.
Flavor Profile and Experience
Baked Chili Rellenos deliver a perfect balance of flavors and textures:
- Smoky, roasted peppers with a hint of sweetness
- Gooey, melty cheese that stretches with every bite
- Lightly spiced tomato sauce with warmth from cumin, paprika, and garlic
- Optional fresh herbs or crema adding brightness and creaminess
Every forkful is indulgent yet comforting—a Mexican classic reimagined with a lighter, baked approach that keeps the flavors intact while being slightly healthier than frying.
Final Thoughts
Baked Chili Rellenos are a crowd-pleasing, versatile dish that celebrate Mexican flavors with a homey, approachable method. Perfect for weeknight dinners or holiday gatherings, this recipe takes simple ingredients and transforms them into something vibrant, melty, and deeply satisfying.
It’s a dish that delivers smoky depth, cheesy indulgence, and aromatic warmth in every bite, proving that sometimes, the simplest ingredients—peppers, cheese, and a good sauce—can create the most memorable meals.
