Cheesy Baked Chiles Rellenos with Savory Tomato Chile Sauce
A comforting Mexican-inspired classic, these baked chiles rellenos are filled with melty cheese, roasted until tender, and smothered in a rich, flavorful tomato chile sauce. Perfect for a cozy family dinner, this oven-baked version delivers all the traditional taste with a simpler, lighter twist.
Ingredients
For the chiles:
4 large Anaheim or Pasilla chiles
2 cups shredded cheese (a mix of cheddar, Monterey Jack, and cotija works best)
For the tomato chile sauce:
½ cup crushed tomatoes
1 can diced green chiles
¼ cup chicken broth
1 tablespoon dried oregano
2 garlic cloves, minced
½ teaspoon garlic powder
½ cup diced onions
Instructions
Roast the chiles:
Place the chiles under a broiler or over an open flame, turning until the skins are evenly blistered and charred.
Steam and peel:
Transfer the roasted chiles to a bowl and cover tightly (or place in a sealed bag). Let them steam for about 10 minutes, then gently peel off the skins.
Prepare for stuffing:
Make a slit lengthwise in each chile, carefully removing seeds if you prefer a milder flavor.
Fill with cheese:
Stuff each chile generously with the cheese mixture, saving a small portion for topping. Place them seam-side down in a lightly greased baking dish.
Make the sauce:
In a saucepan over medium heat, combine crushed tomatoes, green chiles, chicken broth, oregano, garlic, garlic powder, and onions. Simmer for 10 minutes until slightly thickened and aromatic.
Assemble and bake:
Pour the sauce evenly over the stuffed chiles. Sprinkle the remaining cheese on top.
Bake:
Bake at 375°F (190°C) for about 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Serve:
Let rest for a few minutes before serving warm for the best flavor and texture.
Result: Soft roasted peppers, gooey melted cheese, and a rich savory sauce that brings everything together in every bite.
