Baked Chile Rellenos Recipe
Baked Chile Rellenos is a flavorful twist on a beloved classic—offering all the rich, roasted pepper goodness without the need for deep frying. This easy oven-baked version balances smoky chiles, a savory meat and cheese filling, and a vibrant tomato sauce, creating a dish that’s hearty, satisfying, and perfect for family dinners or casual gatherings.
The poblanos (or Anaheim chiles) are roasted until blistered, giving them a wonderfully smoky depth of flavor. A savory ground beef filling, seasoned with warm spices, melts together with gooey cheese to create a comforting bite in every forkful. Everything is layered with a simple homemade tomato sauce and topped with melted cheese, then baked until golden and bubbly.
Why You’ll Love This Dish
- No deep frying required: This baked version is lighter and simpler to make.
- Bold, smoky flavors: Roasted peppers add a delicious depth that complements the filling.
- Easy to customize: You can swap the beef for chicken, beans, or veggies.
- Perfect for gatherings: It’s hearty, cheesy, and impressive enough for dinner guests.
Baked Chile Rellenos Recipe
Prep Time: 25 min | Cook Time: 30 min | Total: 55 min | Servings: 4
Ingredients
For the Peppers:
- 4 large poblano or Anaheim chiles
- 1 tbsp olive oil
- Salt, to taste
For the Filling:
- 1 lb ground beef (or shredded chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack or mozzarella cheese
For the Sauce:
- 2 tbsp olive oil
- 1 tbsp flour
- 1 can (15 oz) tomato sauce
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper, to taste
For Baking:
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Roast the Chiles
Preheat oven to 425°F (220°C). Brush chiles lightly with olive oil and roast for 15–20 minutes, turning occasionally until the skins blister. Transfer to a bowl, cover to steam for 10 minutes, then peel and remove the seeds. - Make the Filling
Cook ground beef in a skillet until browned. Add onion, garlic, and seasonings. Stir in cheese until melted and well combined. Set aside. - Prepare the Sauce
Heat olive oil in a saucepan. Whisk in flour and cook briefly. Add tomato sauce, cumin, oregano, salt, and pepper. Simmer for 5–7 minutes, or until slightly thickened. - Assemble
Spread half of the sauce in a baking dish. Stuff each chile with the beef mixture and arrange them in the dish. Pour remaining sauce on top and sprinkle with cheese. - Bake
Bake at 375°F (190°C) for 25–30 minutes, until the cheese is bubbly and golden. - Serve
Let cool slightly before serving. Garnish with cilantro or a dollop of sour cream if desired.
Notes & Tips
- Swap out the meat for beans or extra veggies for a vegetarian option.
- Add extra cheese for an even creamier, richer texture.
- Pair with rice, refried beans, or a simple side salad for a complete meal.
- If you like it spicy, mix in diced jalapeños with the filling.
Baked Chile Rellenos brings together the perfect balance of comfort food and bold flavors. Whether you’re feeding the family or cooking for friends, this dish is a guaranteed crowd-pleaser that delivers all the flavor with less fuss.
