Baked Chile Rellenos
Servings: 3 servings
Calories: 390kcal
This Baked Chile Relleno recipe is so easy and deliciuos you won't miss the frying!
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Equipment
- aluminum foil
- sealable plastic bag
- cast-iron pan or oven-safe dish/pan
Ingredients
- 3-4 large poblano peppers
- 3 cups shredded cheese (I used a mix of queso fresco, cheddar, and mozzarella)
Tomato Salsa Sauce
- 1 14.5 ounce can tomatoes (crushed or diced)
- ½ medium onion, diced
- 1 4 ounce can diced green chilies
- ¼ cup vegetable broth (or chicken if not making vegetarian)
- 2 cloves garlic, minced
Garnishes
- 3-4 sprigs green onions, chopped
- avocado
- sour cream
Instructions
- Rinse the poblano peppers and place them on a baking sheet lined with aluminum foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
- Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
- Turn on the oven to 375°F to continue warming.
- While the peppers are steaming, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
- Add the sauce to a food processor and pulse about 10 times to smooth out the sauce but still leave a few chunks of vegetables.
- Place about ⅔ of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
- Remove the peppers from the plastic bag, cut a slit in the side, and remove the seeds and top stem. Flip the pepper over and peel off as much charred skin as you can. Be careful, the peppers are still hot!
- Flip the pepper back over and fill it with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar, and mozzarella.
- Roll up the sides of the pepper and place it open side down in the pan with the sauce. Don’t worry if it breaks a little, it will be covered with more sauce and cheese.
- Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
- Bake the rellenos in the oven at 375°F (190°C) for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
- Although this version is vegetarian, the next time I make these I am going to add my Mexican Shredded Beef to them. You could also add chorizo, chicken, tofu, or more roasted veggies to keep it vegetarian.
- Anaheim peppers can be used as an alternative to poblano peppers. They have a similar flavor and work well in this dish.
Nutrition
Serving: 3servings | Calories: 390kcal | Carbohydrates: 18.9g | Protein: 35.6g | Fat: 24.4g | Saturated Fat: 14.1g | Cholesterol: 60mg | Sodium: 977mg | Potassium: 619mg | Fiber: 6.4g | Sugar: 5.3g | Calcium: 1042mg | Iron: 1mg
