Baked Chile Rellenos
These Easy Baked Chile Rellenos will quickly become a favorite dinner or appetizer recipe. If you love Chile Rellenos, you have to try the baked version. Fresh poblano peppers, A LOT of cheese, and a homemade tomato salsa sauce make this dish irresistible. This baked version is so good and just a little bit better for you since there is no frying involved. Oh, and this version can be all vegetarian. Chile rellenos translates to "stuffed peppers" from Spanish and originated in the city of Puebla, Mexico. Traditionally, the are roasted peppers stuffed with cheese and/or meat, dipped in an egg batter and fried. They are usually served with red or green salsa or sauce. Traditional Chile Rellenos are REALLY delicious, but they also pack a lot of calories, especially the fried version. My version cuts some of the calories by baking them instead.
If you love Chile Rellenos, you have to try the baked version. Fresh roasted poblano peppers, A LOT of cheese, and a homemade tomato salsa sauce make this dish irresistible.
Fresh homemade tomato salsa for Baked Chile Rellenos.
Roasted poblano peppers stuffed with cheese on top of homemade tomato salsa for Baked Chile Rellenos.
Baked Chile Rellenos
- 2-3 large poblano peppers
- 2-3 cups shredded cheese (I used queso fresco, cheddar and mozzarella)
- ½ cup canned tomatoes (crushed or diced)
- ½ medium onion, diced
- 4oz can diced green chilies
- ¼ cup chicken broth (or vegetable)
- 2 cloves garlic, minced
- 3-4 sprigs green onions, chopped
- avocado for garnish
- sour cream for garnish
- Put the poblano peppers on a baking sheet lined with foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes. Once roasted, remove the peppers from the oven and place them in a sealed plastic bag for 10 minutes to steam. Turn on the oven to 375°.
- While the peppers are roasting, 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 2/3 of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
- After 10 minutes, 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. 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 open side down in the pan with the sauce. Don’t worry if it breaks a little, once you add sauce and cheese no one will know. Cover the cheese-stuffed peppers in the pan with the rest of the sauce and MORE cheese.
- Bake the rellenos in the oven at 375° for 25 minutes. Remove from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!
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