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baked chile rellenos in a cast iron pan with chips, sour cream and avocado

Baked Chile Rellenos

This Baked Chile Relleno recipe is so easy and deliciuos you won't miss the frying!
5 from 12 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2 people
Author: EmilyFabulous

Equipment

  • baking sheet
  • aluminum foil
  • sealable plastic bag
  • food processor or blender
  • 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

  • Put the poblano peppers 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.
    poblano pepper on a baking sheet with tin foil for roasting
  • Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
    roasted poblano peppers on a baking sheet with tin foil
  • Turn on the oven to 375°F to continue warming.
  • While the peppers are roasting, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
    salsa for baked chile rellenos before cooking and pureeing
  • 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.
    salsa for baked chile rellenos in food processor
  • Place about 2/3 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!
    roasted poblano pepper cut open to show seeds
  • 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.
    roasted poblano pepper cut open and stuffed with cheese
  • 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.
    roasted poblano peppers stuffed with cheese in a pan with salsa
  • Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
    roasted poblano peppers stuffed with cheese in a pan with salsa (1)
  • Bake the rellenos in the oven at 375°F for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!
    baked chile rellenos in a cast iron pan topped with green onion and avocado

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.