Cheesy Chile Rellenos with Homemade Sauce
Few dishes capture the comforting warmth and bold flavor of Mexican-inspired cooking quite like Chile Rellenos. This recipe takes mild Anaheim or Pasilla peppers, fills them with a rich, gooey cheese blend, and tops them with a homemade tomato-chili sauce that brings everything together beautifully.
It’s the perfect combination of smoky roasted peppers, creamy melted cheese, and savory sauce — a meal that feels both rustic and elegant.
Ingredients
For the Rellenos:
- 4 large Anaheim or Pasilla chilies
- 2 cups cheese (a blend of cheddar, Monterey Jack, and Cotija is ideal)
For the Chile Relleno Sauce:
- ½ cup crushed tomatoes
- 1 can diced green chilies
- ¼ cup chicken broth
- 1 tablespoon oregano
- 2 cloves garlic, crushed and minced
- ½ teaspoon garlic powder
- ½ cup onions, diced
Directions
Step 1: Roast the Chilies
Begin by roasting the chilies to bring out their smoky sweetness. You can use a grill or broiler — place the peppers directly under high heat, turning occasionally until the skins are blistered and charred on all sides.
Once roasted, place the chilies in a bowl and cover them with a towel or plastic wrap for about 10 minutes to steam. This makes it easier to remove the skins. Gently peel away the blistered skins without tearing the flesh.
Step 2: Stuff the Chilies
Slice each chili down the middle, lengthwise, and carefully remove the seeds. Open the peppers slightly and stuff them with the cheese mixture, reserving a small amount of cheese for topping later.
Once filled, gently turn the chilies stuffed side down in a lightly greased baking dish.
Step 3: Prepare the Sauce
While the peppers rest, prepare the flavorful chili relleno sauce.
In a small saucepan, combine the crushed tomatoes, diced green chilies, chicken broth, oregano, garlic, garlic powder, and diced onions. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to blend beautifully.
Step 4: Bake the Chile Rellenos
Preheat your oven to 375°F (190°C). Pour the freshly made sauce evenly over the stuffed chilies. Sprinkle the remaining cheese on top.
Bake for 25 minutes, or until the sauce is bubbling and the cheese is lightly browned and melted.
Serving Suggestions
Serve your Cheesy Chile Rellenos hot, straight from the oven. Garnish with a sprinkle of fresh cilantro or a dollop of sour cream if desired.
They pair wonderfully with Spanish rice, refried beans, or even a simple avocado salad.
For an extra touch, drizzle a bit of the sauce on the plate before placing the relleno on top — it gives a beautiful presentation and ensures every bite is packed with flavor.
Final Thoughts
These Cheesy Chile Rellenos with Homemade Sauce are everything you want in a comforting meal — warm, cheesy, and perfectly seasoned. The roasted peppers bring a subtle smokiness that balances the richness of the cheese and the tang of the sauce.
It’s a dish that feels both traditional and approachable, easy enough for a weeknight but impressive enough to serve to guests. Enjoy it fresh out of the oven and savor every bite of this classic comfort food with a flavorful homemade twist.
