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Baked Chili Rellenos Recipe

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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.

Find it online: https://allcookedup.com/baked-chili-rellenos-recipe/