Baked Chile Rellenos

Authentic, flavorful, and baked (not fried!) for a lighter twist on the classic Mexican favorite. These roasted poblano peppers are stuffed with seasoned ground beef, melted cheese, and spices, then smothered in a rich tomato-cumin sauce and topped with golden cheddar. With no messy breading or deep-frying, this version delivers all the bold taste of traditional chiles rellenos—in less than an hour.

Why You’ll Love This Recipe

This isn’t just another casserole—it’s comfort food with soul. Inspired by family-style Mexican kitchens, this baked take on chiles rellenos skips the oil but keeps all the flavor. The roasted poblanos bring mild heat and smoky depth, while the savory filling and warm cheese make every bite satisfying. Whether you’re feeding a hungry family or hosting a fiesta, it’s hearty, healthy, and unforgettable.

Perfect for:

• Weeknight dinners with a cultural flair
• Fans of enchiladas, tacos, or stuffed peppers
• Make-ahead meals and freezer-friendly batches
• Serving with rice and beans for a complete plate

Ingredients

For the Roasted Peppers

• 4 large poblano or Anaheim chiles (mild heat, easy to stuff)
• 1 tbsp olive oil
• Salt, to taste

For the Savory Filling

• 1 lb (450g) ground beef (or shredded chicken, turkey, or plant-based crumbles)
• 1 small onion, finely chopped (~½ cup)
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup (100g) shredded Monterey Jack or mozzarella cheese

For the Rich Tomato Sauce

• 2 tbsp olive oil
• 1 tbsp all-purpose flour (for thickening)
• 1 can (15 oz / 425g) tomato sauce
• ½ tsp cumin
• ½ tsp dried oregano
• Salt and pepper, to taste

For Baking & Finishing Touches

• 1 cup (100g) shredded cheddar or Mexican blend cheese
• Fresh cilantro, chopped (optional garnish)
• Sour cream or avocado slices, for serving

Step-by-Step Instructions

1. Roast the Chiles

• Preheat oven to 425°F (220°C).
• Place whole chiles on a baking sheet. Brush lightly with olive oil.
• Roast 15–20 minutes, turning once, until skins blister and blacken in spots.

Transfer to a bowl, cover with a plate or plastic wrap, and let steam 10 minutes.
Peel off skins, cut slits down the side, and remove stems and seeds. Set aside.

2. Make the Filling

In a large skillet over medium heat:

• Add ground beef and cook 6–8 minutes, breaking apart, until browned and cooked through. Drain excess fat if needed.
• Stir in onion and sauté 3–4 minutes until soft.
• Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 minute more.
• Remove from heat and stir in Monterey Jack cheese until melted.

Let cool slightly.

3. Prepare the Sauce

In the same pan, heat 2 tbsp olive oil over medium heat.

• Whisk in flour and cook 1 minute to remove raw taste.
• Gradually pour in tomato sauce, stirring constantly.
• Add cumin, oregano, salt, and pepper. Simmer 5–7 minutes, stirring often, until slightly thickened.

Remove from heat.

4. Assemble the Dish

• Preheat oven to 375°F (190°C).
• Spread half the sauce evenly in a 9×13-inch baking dish or similar casserole.
• Stuff each roasted chile with the beef-cheese mixture.
• Arrange filled chiles seam-side up in the dish.
• Pour remaining sauce over the top.
• Sprinkle cheddar cheese evenly across the surface.

5. Bake Until Bubbly & Golden

• Bake 25–30 minutes, until:
  • Cheese is melted and lightly golden
  • Edges are bubbly
  • Internal temperature reaches ~165°F

6. Serve Warm & Delicious

• Let cool 5 minutes before serving—this helps hold shape.
• Garnish with fresh cilantro and serve with sour cream or avocado.

Serve hot with:

• Warm tortillas or cornbread
• Mexican rice or cilantro-lime rice
• Refried beans or black bean salad

You Must Know

• Roasting adds flavor —don’t skip blistering and steaming!
• Shred your own cheese —pre-shredded doesn’t melt as smoothly.
• Cool filling slightly —hot mix can make peppers fall apart.
• Tastes better the next day! Reheats beautifully in oven or air fryer.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the baking dish.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Mexican culinary tradition and American-Mexican fusion cooking, this recipe celebrates how beloved dishes evolve while honoring their roots. Found at Sunday tables, creative kitchens, and festive gatherings alike, it honors the joy of sharing food that’s both nourishing and vibrant.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
• Want more heat? Add diced jalapeños to the filling or use Pepper Jack cheese.
• Make ahead: Roast chiles and prepare filling 1–2 days ahead. Assemble when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned roasted peppers?
A: Yes—but fresh-roasted have better texture and flavor.

Q: Why did my chiles fall apart?
A: Likely overcooked or handled too roughly. Be gentle when peeling and stuffing.

Q: Is this gluten-free?
A: Only if using GF flour or cornstarch.

Q: Can I make mini versions?
A: Absolutely! Use smaller peppers or halve larger ones.

Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.

Allergy Information

Contains: dairy (cheese), wheat (in flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 480
• Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 8g
• Protein: 32g
• Sodium: 880mg

These chiles don’t whisper. They emerge golden from the oven, bubbling and fragrant, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chile, care, and someone who says, “Let’s make it together.”