I appreciate how this version skips the traditional frying step, making it lighter and easier to prepare. The roasted Anaheim or Pasilla chilies turn soft and slightly smoky, which pairs perfectly with the rich blend of cheeses.
I also enjoy how flavorful the homemade sauce is. Simmering tomatoes, green chilies, garlic, and oregano together creates a savory topping that brings everything together beautifully. It’s simple, satisfying, and packed with comforting flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large Anaheim or Pasilla chilies
2 cups cheese, blend of cheddar, Monterey Jack, and cotija cheeses
For the Chili Relleno Sauce:
1/2 cup crushed tomatoes 1 can diced green chilies 1/4 cup chicken broth 1 tablespoon oregano 2 cloves garlic, crushed and minced 1/2 teaspoon garlic powder 1/2 cup onions, diced
Directions
I roast the chilies using a grill or broiler method until the skins are blistered and charred. Then I gently remove the skins once they are cool enough to handle.
I slice each chili down the middle lengthwise and carefully open them for stuffing.
I fill each chili with the cheese mixture, making sure to reserve some cheese for topping later.
I turn the stuffed chilies over so they are stuffed side down in the baking dish.
I preheat the oven to 375°F.
To prepare the sauce, I combine crushed tomatoes, diced green chilies, chicken broth, oregano, minced garlic, garlic powder, and diced onions in a small saucepan. I bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to blend.
I pour the sauce evenly over the stuffed chilies, sprinkle the remaining cheese on top, and bake for about 25 minutes until the cheese is lightly browned and bubbly.
Servings and timing
This recipe makes about 4 servings, depending on portion size.
Prep time: 20 minutes Cook time: 30 minutes Total time: approximately 50 minutes
Variations
I sometimes add cooked ground beef or shredded chicken inside the chilies for a heartier version. If I want extra heat, I mix diced jalapeños into the cheese filling or add a pinch of cayenne to the sauce.
For a milder flavor, I use only Monterey Jack cheese. I also like experimenting with pepper jack when I want a little extra spice.
storage/reheating
I store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 325°F oven for about 10–15 minutes until warmed through.
If I’m in a hurry, I reheat individual portions in the microwave for 1–2 minutes. I find the oven method keeps the texture best.
I can also freeze them after baking. I let them cool completely, wrap them tightly, and freeze for up to 2 months. I thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different type of chili?
Yes, I can use poblano peppers if Anaheim or Pasilla chilies aren’t available. I choose large, firm peppers that are good for stuffing.
Do I have to remove the skins after roasting?
I prefer removing the skins because they can be tough and slightly bitter. Roasting makes the skins easy to peel off.
Can I make this recipe ahead of time?
I often assemble the stuffed chilies and prepare the sauce in advance. I store them separately in the refrigerator and bake just before serving.
How do I know when the chilies are done baking?
I look for melted, bubbly cheese with light browning on top. The sauce should be heated through and slightly thickened.
What can I serve with baked chili rellenos?
I like serving them with rice, beans, or warm tortillas. A simple side salad also pairs nicely to balance the richness.
Conclusion
Baked chili rellenos are one of my favorite comforting dishes because they combine smoky roasted chilies, creamy melted cheese, and flavorful sauce in every bite. I love how baking makes the process easier while still delivering classic flavors. It’s a dish I enjoy making whenever I want something warm, satisfying, and full of character.
Baked Chili Rellenos Recipe made with roasted Anaheim or Pasilla chilies stuffed with a cheesy blend of cheddar, Monterey Jack, and cotija. Topped with a savory homemade chili relleno sauce and baked until bubbly, this easy Mexican-inspired dinner is full of bold flavor.
Author:Emma
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mexican
Diet:Vegetarian
Ingredients
For the Chili Rellenos:
4 large Anaheim or Pasilla chilies
2 cups cheese (blend of cheddar, Monterey Jack, and cotija cheeses), divided
For the Chili 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
Instructions
Step 1: Roast the Chilies
Roast the chilies using a grill or broiler until the skins are charred and blistered. Place them in a covered bowl or plastic bag for 5–10 minutes to steam, then gently peel off the skins.
Step 2: Prepare for Stuffing
Carefully slice each chili lengthwise down the middle and open slightly, keeping the stem intact if possible. Remove seeds if desired.
Step 3: Stuff the Chilies
Fill each chili with the cheese mixture, reserving some cheese for topping.
Step 4: Arrange in Baking Dish
Place the stuffed chilies in a greased baking dish, stuffed side down.
Step 5: Preheat Oven
Preheat oven to 375°F.
Step 6: Prepare the Sauce
In a small saucepan, combine crushed tomatoes, diced green chilies, chicken broth, oregano, minced garlic, garlic powder, and diced onions.
Bring to a boil, then reduce heat and simmer for about 10 minutes to allow flavors to blend.
Step 7: Bake
Pour the sauce evenly over the stuffed chilies. Top with remaining cheese.
Bake for 25 minutes, or until the cheese is melted, lightly browned, and bubbly.
Serve warm and enjoy!
Notes
For extra heat, add chopped jalapeños to the sauce.
Poblanos can be substituted if Anaheim or Pasilla chilies are unavailable.
Serve with rice, beans, or warm tortillas for a complete meal.
Leftovers store well in the refrigerator for up to 3 days.
